Egg Kurma
South Indian style of egg curry preparation with black pepper.
Ingredients
Kurma Masala
- 1 tbsp coconut oil
- 1 tbsp whole black pepper
- 1 inch cinnamon stick
- 1 1/2 tbsp coriander seeds
- 2 springs of curry leaves
- 1 cup onions chopped
- 1 cup tomatoes chopped
- 3 garlic cloves chopped
- 1/2 inch tamarind piece
- 1/2 cup coconut freshly shredded/frozen
- 1/4 cup cashews
- 1 cup water to grind
- salt as per taste
Tempering
- 1 tsp coconut oil
- 1 spring of curry leave
- 1/4 cup onions chopped
- 1/4 tsp turmeric powder
- 1/2 cup water
- 6 boiled eggs
- chopped cilantro for garnish
Instructions
Kurma Masala
- In a medium pan heat the oil, add black pepper, cinnamon, coriander and curry leaves and let them cook for a minute.
- Add in the onions and garlic and cook until the onions are soft.
- Stir in the tomatoes, tamarind and salt (as per your taste) and saute until the tomatoes are soft and mushy.
- Add in the coconut and cashews and continue cooking for another minute.
- Turn off the heat and let the mixture cool down a bit before grinding it into a smooth paste. Add about a cup of water while grinding the mixture.
Tempering
- In the same pan heat 1 tsp of oil, add onions and curry leaves and cook until onions are soft.
- Sprinkle turmeric powder and cook for just a second, you don't want the turmeric to burn.
- Add 1/4 cup of water followed by the ground paste. Wash the bowl with additional 1/4 cup of water and add it back to the pan.
- Cover and let the kurma simmer for 5 minutes. Adjust the salt as per your taste.
- Cut the boiled eggs into half and add to the simmering curry. Personally I don't like egg yolks so I removed the yolks from half of the eggs.
- Let the eggs cook in the kurma for 5 minutes, garnish with chopped cilantro. Serve with plain rice or dosa.