Egg kurma/ muttai kurma/ sidedish for chapathi, dosa, idli.

Egg kurma recipe with step by step pictures 

              Egg kurma is a sidedish for dosa, chapathi, idli.  My mother taught me this method of making egg kurma.  Its very easy and takes short time. I often make this recipe for sunday breakfast as a sidedish for dosa or chapathi. 

             I didn't boil the eggs and added directly into the kurma which gives you different taste.  Try this recipe. 

Enjoy the food! 

Ingredients  :

. Eggs - 3

.  onion - 1 big onion(roughly chopped )

.  Tomato  - 1 medium (roughly chopped )

.  garlic pods  - 6

.  ginger  - 2inch size 

.  Chilli powder - 1tsp 

.  Coriander powder  - 2tsp 

.  Chicken masala/ garam masala - 1 tblsp 

.  Turmeric powder - 1/2 tsp 

.  Coconut - 1 cup (grated)

.  cumin seeds - 1tsp 

.  Oil - 2 tblsp 

.  Coriander leaves to garnish 

Method  :

        1.  Heat oil in a pan.  Add onion,  tomato,  ginger and garlic.  Saute until it becomes soft. 

       2.  When it becomes cool,  transfer to the mixer jar. 

      3.  Add grated coconut,  chilli powder , coriander powder, chicken masala and turmeric powder to it. 

     4.  Grind to a smooth paste. 

     5.  Heat oil in a kadai.  Add cumin seeds.  When it crackle,  add the grounded paste. Saute for 30sec. 

    6.  Add water and salt.  

    7.  When It starts to boil,  add eggs one by one without overlapping it. 

    8.  Cover with lid and cook for 7 minutes in low flame without stirring it. 

    9.  Switch off the flame.  Garnish with coriander leaves.  Serve. 

Pictorial  :

         1) Heat oil in a pan,  add chopped onion,  tomato,  garlic and ginger. 

        2) Saute until it becomes soft. Let it cool. 

        3).  Tranfer to the mixer jar. 

        4) Add grated coconut. 

         5) Add chilli powder. 

         6) Add coriander powder. 

         7) Add chicken masala. 

          8) Add turmeric powder. 

         9) Grind it to a smooth paste. 

         10) Heat oil in a kadai.  Add cumin seeds. 

         11) After it splutters,  add the grounded paste.  Saute for 30sec. 

          12) Add water to it. 

           13) Add salt. 

            14) When it starts to boil,  add eggs one by one without overlapping it. 

             15) Cover with lid. Cook for 5-7 minutes in low flame without stirring it. 

             16) switch off the flame. Garnish with coriander leaves. 

            17) Serve.

              

Note :

         1.  while putting the eggs into the kurma,  eggs should not overlap. 

        2.  Check the salt before putting the eggs. 

        3.  You should not stir the eggs as it will break and spoil the kurma.