• Purely Home-Made!

    Muttai Kuruma Recipe | Boiled Egg Kuruma | Egg Korma

    Eggs are like saviors in every kitchen, they can rescue us anytime from the nothing-to-cook-scenario. There are so many ways to cook eggs and that's the best reason I love working with them, I'd call it an all rounder.  Here's a khuruma recipe with boiled eggs that makes a very good curry or side-dish for spongy Dosa, pillow soft idli, rice and even rotis. 

    egg kuruma


    Makes curry for two 
    Total Preparation Time - 30 minutes
    1. Boiled Eggs - 2
    2. Big onion - 1 
    3. Tomato - 1 
    4. Green chillies - 1 
    5. Ginger garlic paste - 1 teaspoon 
    6. Small onions - 10 
    7. Chopped coconut - 1/8 cup 
    8. Poppy seeds - 1.5 teaspoons (or) Roasted gram - 1 teasponn 
    9. Fennel seeds - 2 teaspoons 
    10. Cumin seeds - 2 teaspoons 
    11. Cinnamon stick - 1/2 inch small piece
    12. Red chilli powder - 3 teaspoons 
    13. Coriander powder - 2 teaspoons 
    14. Garam masala - 1/2 teaspoon 
    15. Turmeric powder - 1 teaspoon 
    16. Curry leaves - From one sprig 
    17. Salt - As required
    18. Oil - 5 tablespoons 
    egg kuruma egg kuruma recipe


    • Make slits on the boiled eggs, do not cut them, just slits will do. 
    • Place a pan on flame and add 1 tablespoon of oil. Add peeled and chopped small onions and saute until it gets well cooked, then add poppy seeds, fennel seeds, cumin seeds and roast on low flame until a nice flavor arises. Now add the coconut pieces and saute for a minute and remove from flame. 
    • Wait until it cools down completely. Then add a little water and grind it into a smooth paste. 
    • Place a pan on flame and pour 4 tablespoons of water and wait until it heats up, Then add curry leaves, slit green chilly, sliced big onions and saute for a minute. 
    • Add ginger garlic paste and wait until the raw smell leaves. 
    • Add cubed tomatoes and give a stir. 
    • Then add red chilli powder, coriander powder, turmeric powder and garam masala. Stir well and cook until raw smell leaves. 
    • Now add the ground masala and stir well. Add required salt and stir. Add water if necessary and cook until the curry thickens up and blends well with the masala. 
    • Then add the boiled eggs. Add some coriander leaves, cover and cook for 3 minutes on medium flame. 
    • Open and give a gentle stir. 
    • Serve hot with rice or roti varieties. Goes well with spongy dosas too! 
    egg kuruma


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    Bake Using Pressure Cooker

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