Egg Kurma Recipe - Muttai Kurma Recipe
Easy Egg Kurma Recipe made in pressure cooker to serve with chapthis or parottas.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- Hard boiled eggs - 3
- Onion - 1
- Tomato - 1
- Red chili powder - 1/2 tsp
- Turmeric powder - 1/8 tsp
- Curry leaves - 1 sprig
- Coriander leaves chopped - 2 tbsp
- Salt - to taste
- Oil - 1 tbsp
- Mustard - 1 tsp
- Cinnamon - 1 inch stick
- Kal Paasi - 1 fat pinch optional
To grind to a smooth paste:
- Freshly grated coconut - 1/2 cup
- Khus Khus - 1 tsp
- Cashew nuts whole - 5
- Cardamom - 1
- Cloves - 3
- Ginger - 1 inch piece
- Garlic - 4 pods
- Green chili - 1
- Cumin seeds - 1/2 tsp
- Fennel seeds - 1/2 tsp
Chop both onions and tomato finely and set aside.
Peel the eggs, make 3 slits around the eggs from top to bottom without separating it and set aside.
How to make Egg Kurma:
Heat a pressure with oil.
Add mustard seeds, kal paasi and cinnamon. Let the mustard splutter.
Add onion, curry leaves and saute till the onions become soft.
Add tomato, coriander leaves and saute till the tomato softens a bit.
Add the freshly ground coconut paste, red chili and turmeric powder.
Add peeled hard boiled eggs, 1 cup water, salt and mix well.
Close the pressure cooker with its lid and cook for 2 whistles over medium low flame.
After the pressure releases, open the lid and mix gently.
Garnish with more coriander leaves if preferred.
Egg Kurma is ready to be served hot with Chapathis, parottas or Pulaos.