egg kurma recipe
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4 from 1 vote

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
Course: Side Dish
Cuisine: Indian
Servings: 2
Author: Radhika

Ingredients

  • 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

To Temper:

  • 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

Instructions

Preparation:

  • 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.

For the paste:

  • Take all the ingredients for the paste in a mixie jar.
  • Add 1/8 to 1/4 cup water and grind to a smooth paste.

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.