Egg Kurma /Muttai kurma

Egg kurma is one such delicious,creamy and flavorful one which goes very well rice,rotis,appam,idiyappam and parottas.
This egg kurma appears in my kitchen either for lunch or dinner,most of the times when I ran out of veggies.
The same recipe can be followed for veggies such as potato or soya chunks and I noted this recipe long time back from a magazine.Try this simple and creamy egg kurma,now on to the recipe.....................

Basic Information

Preparation Time ~ 10 minutes
Cooking Time ~ 25 minutes
Serves ~ 4

Ingredients

Egg	4-6
Onion(finely sliced)	1(large size)
Tomato	3(medium size)
Red chilly powder/milagai podi	1tsp
Coriander powder/dhaniya podi	11/2tsp
Turmeric powder/manjal podi	1/4tsp
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli(chopped)	for garnishing
Salt	11/4tsp
Oil	21/2tbs

Grind to a fine paste

Garlic/poondu	3 cloves
Ginger/inji	1/2 inch piece
Green chilly	2-3
Coconut(grated)	1/4cup
Fennel seeds/sombu	1/2tsp
Poppy seeds/kasakasa	1/2tsp
Cashews/mundiri	3-4

For the tempering

Cloves/lavangam	5
Cinnamon/pattai	1inch piece
Star anise	2petals
Fennel seeds/sombu	1/4tsp

Method

Boil the eggs and remove the shell and make slits on the top and bottom,keep it aside.Grind the given ingredients given to a very fine paste with water.
Heat a pan with oil and crackle the fennel seeds and add all the whole spices,add the sliced onion and curry leaves.Saute it till transparent.Add the chopped tomatoes and cook it until mushy.Now add the fine ground paste and saute it well till the raw smell goes off.

At this stage add the spice powders and mix it well and add around 2 cups of water.Let the mixture gets boil till the raw smell goes off.Now add in the boiled eggs and cook it for one boil.Sprinkle the coriander leaves and put off the flame.

Egg Kurma is ready.

Enjoy........................................

• Saute the coconut paste for atleast 4-5 minutes to get the raw smell goes off.
• If the tanginess is not enough add a tsp of lemon juice at the end.

This recipe is off to Cook Book Challenge # 5 Febuary week 1. 

Posted in: Cook Book Challenge,Non-vegetarian