Egg Kurma - Muttai Kurma
Easy Egg Kurma made in pressure cooker to serve with chapthis or parottas.
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 - 5 whole
- 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 pressure cooker or pan 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.
