Saturday 9 January 2016

Egg Kurma / South Indian Style Egg Kurma

Egg Kurma is a delicious coconut based gravy prepared in South Indian Style!

This gravy is filled with aromatic spices; it is to best to have with parotta, chapathi, any flavoured rice and with Idli, dosa, appam or Idiyappam.

Try this lip-smacking gravy and give your feedback!


Eggs - 4 to 5
Onion -  1 (finely chopped)
Tomato - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Corriander powder - 2 tsp

To Grind:
Ginger - 1" piece

Garlic - 4 to 5 cloves
Green chilli - 2
Saunf - ½ tsp
Cardamom -1
Cloves - 2
Cinnamon - 1 small piece
Grated coconut - ½ cup

For Seasoning:
Bay leaves - 2
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp


Hard boil the eggs and peel out shells; make small slits and keep aside.

Grind the ginger, garlic, cinnamon, cloves, cardamom, green chilli, saunf and grated coconut with water to a fine paste; keep aside.

Heat oil in a kadai; add bay leaves and curry leaves.

After that, add the finely chopped onions. Saute till the colour changes after that add tomatoes,turmeric power, red chilli powder, corriander powder and salt.

Fry till the tomato melts. Add little water, if it sticks to the pan.

Now add the grounded paste and saute for a minute.

Add 1 to 1½ of water, cook in medium flame till the raw smell goes and oil separates.

At last add boiled eggs and with the lid on, cook for another 5 minutes in low flame.

Garnish with coriander leaves and serve hot.

It taste best with Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers)


Adjust the water quantity and spice level according to your taste.

You can also add fried gram dhal / pottukadalai or cashew nuts along with coconut while grinding, for thick consistency gravy.

Instead of eggs, vegetarians can try adding potato or soya.


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