Egg kurma
Whenever we had a heavy lunch and then we crave for something light for dinner , at such times my mom used to make this egg kurma which is mildly flavoured and very light . This goes well with roti and rice.This can be made with some simple ingredients which are always readily available at home.
7 M
10 M
17 M
2 Servings
Ingredients
- Boiled eggs - 2 nos
- Cumin Seeds - 1/2 teaspoon
- Black peppercorns - 1 teaspoon
- Shallots - 8 to 10 nos
- Garlic -6 to 8 pods
- Coconut - 3/4th cup
- Red chilli powder - 1 teaspoon
- Coriander powder - 2 teaspoons
- Turmeric powder - 1/2 teaspoon.
- Mustard seeds - 1/2 teaspoon
- Curry leaves - few
- Salt - as per taste
- Oil - 3 tablespoons
How to make Egg kurma
The first step in making this kurma is to prepare the coconut paste . This paste is going to be the base for the kurma.
Heat 2 tablespoons oil in a kadai ,crackle cumin seeds and black peppercorns . Add shallots and garlic . Saute untill Shallots turn translucent . Switch off the flame . After switching off the flame add turmeric powder, red chilli powder and coriander powder.
Allow the masala to cool down for a while . And then transfer this to a blender . To this, add grated coconut and little amount of water and grind to a smooth paste .
After grinding transfer this to a kadai .Add water as per ur desired consistency .
Only then put the kadai on flame , boil it for 5 to7 mins.
Once it bubbles up ,add salt as per taste .Finally add boiled eggs.
Heat a tablespoon of oil in a separate pan , crackle mustard seeds and curry leaves. Add this to the prepared Kurma.
Switch off the flame and transfer to a serving dish .
Egg kurma is part of the Mother's Day Recipe Contest 2018