Рецепт Muttai Kuruma Recipe | Boiled Egg Kuruma | Egg Korma

by Divya Pramil

Eggs are like saviors in every kitchen, they can rescue us anytime from the nothing-to-cook-scenario. There are so many ways to cook eggs and that's the best reason I love working with them, I'd call it an all rounder.  Here's a khuruma recipe with boiled eggs that makes a very good curry or side-dish for spongy Dosa, pillow soft idli, rice and even rotis.  INGREDIENTS Makes curry for two  Total Preparation Time - 30 minutes Boiled Eggs - 2 Big onion - 1  Tomato - 1  Green chillies - 1  Ginger garlic paste - 1 teaspoon  Small onions - 10  Chopped coconut - 1/8 cup  Poppy seeds - 1.5 teaspoons (or) Roasted gram - 1 teasponn  Fennel seeds - 2 teaspoons  Cumin seeds - 2 teaspoons  Cinnamon stick - 1/2 inch small piece Red chilli powder - 3 teaspoons  Coriander powder - 2 teaspoons  Garam masala - 1/2 teaspoon  Turmeric powder - 1 teaspoon  Curry leaves - From one sprig  Salt - As required Oil - 5 tablespoons  PREPARATION METHOD Make slits on the boiled eggs, do not cut them, just slits will do.  Place a pan on flame and add 1 tablespoon of oil. Add peeled and chopped small onions and saute until it gets well cooked, then add poppy seeds, fennel seeds, cumin seeds and roast on low flame until a nice flavor arises. Now add the coconut pieces and saute for a minute and remove from flame.  Wait until it cools down completely. Then add a little water and grind it into a smooth paste.  Place a pan on flame and pour 4 tablespoons of water and wait until it heats up, Then add curry leaves, slit green chilly, sliced big onions and saute for a minute.  Add ginger garlic paste and wait until the raw smell leaves.  Add cubed tomatoes and give a stir.  Then add red chilli powder, coriander powder, turmeric powder and garam masala. Stir well and cook until raw smell leaves.  Now add the ground masala and stir well. Add required salt and stir. Add water if necessary and cook until the curry thickens up and blends well with the masala.  Then add the boiled eggs. Add some coriander leaves, cover and cook for 3 minutes on medium flame.  Open and give a gentle stir.  Serve hot with rice or roti varieties. Goes well with spongy dosas too!  For more egg recipes click here!