At times, when my husband is out of the station and I’m not at ease in going to stores for chicken or mutton. On those days, I cook egg Kurma as the main course to serve for our Sunday dinners. Kids love to get a variety in the the weekend menu. You can cook this kurma in two ways. You can either add eggs that are raw to the gravy and then boil it together with the kurma. Or, you can add eggs that have been hardboiled to the curry. Both give a different flavor and texture. If you are adding boiled eggs you can simply cut off the edges of the eggs in such a way that Egg Kurma’s essence is absorbed in the eggs. I usually include garam masala powder to increase the flavor and aroma of the Kurma. It is also possible to make this recipe to serve to guests to serve with any of the tiffin types.
Eggs are high in proteins and choline as well as selenium, iodine, and iron. Egg yolks are rich source of Vitamin D. An egg is a good option for young children to be eaten each day. It boosts stamina and hair growth. It is great for your eyes as well. Eggs fried in salt and black pepper powder can be used as a quick remedy for throat and cold infections. Eggs from ducks or country hen eggs are useful for treating cold. However, it does have an unpleasant smell compared to ordinary chicken eggs. A single egg per day is suggested. An excess consumption of eggs could cause allergic reactions.
Before we get into the making of the egg kurma, which is creamy and delicious I’d like to tell you about an experience. My grandmother used to raise chickens for eggs as well as meat. It happened that at some point of time eggs laid by a chickens were missing. Grandma was doubting the identity of her new servants. She then requested all of us to hide in the bush and behind the walls in order to get the person responsible. The hen was seen going back to her regular spot to lay eggs. To the delight of our dog Tommy returned to the same spot later on and came out to lick the egg. We then caught the sheep that was black and red handed.
So, without further delay, let me go over how to make Egg Kurma or Muttai Kuruma.
Recipe for Egg Kurma
Preparation Time : 15
Minimum Cooking Time : 30 mins
Serves : 4
- Eggs – 6 (Hard Boiled / Raw)
- Red Chili Powder – 1 tsp
- Coriander Powder – 2 tsp
- Turmeric Powder – 1/4 tsp
- Garam Masala Powder – 1/2 tsp
- Cilantro – for garnish
- Salt to taste
- Oil – 2 Tbsp
- Fried Onions (store purchased) 1/2 cup
- Ginger Garlic Paste – 1 tsp
- Tomato – 2
- Grated Coconut – 1/2 cup
- Fennel seeds – 1 tsp
- Poppy seeds (kus kus) 1 teaspoon
- Cashew nuts 5
- The first step is to grind the entire list of ingredients in “List I” and set it aside.
- Similar to grinding the ingredients listed under “List II” and put aside.
- This kurma can be made in two ways
- (i) (ii) Hard boil eggs, then add them to the gravy.
- (ii) Break an raw egg in the gravy, then cook it.
- The recipe is identical for both curmas.
- Cook oil in a deep bottomed pan or kadai, and then add the ground paste from “List I’.
- Sauté for 2 minutes on medium-high flame, later add in the spice mix.
- Then, add the ground paste from “List II”, approximately 2 cups of liquid as well as the necessary salt.
- Cook for about 7 minutes, until the food is cooked and the oil splits.
- Add the egg in this point and cook for 4-5 mins.
- If you’re using eggs that have been hardboiled, cut a some slits in the gravy to absorb (Pic 1.).
- If using a raw egg crack the egg, then gently add it to the gravy that is simmering to allow the egg to be poached (Pic 2.).
- Sprinkle with chopped cilantro. The egg kurma can be prepared serve
Serving Egg Kurma
- Serve the egg kurma with Pulao, chappatti or dosa.