Friday, May 31, 2013

Muttai Kuruma | Egg Kuruma Recipe

Muttai kuruma is one of my favorite side-dish for most of the South-Indian breakfast. TH loved it and I make it at least once in a month. Idlis are the best complimenting breakfast for this kuruma. I heard it goes well with idyappam but I haven’t tried it out.

Generally muttai kuruma is done by adding the boiled eggs to the gravy. But here I have done it by breaking the eggs directly to the boiling gravy. This allows the eggs to dunk into the gravy completely. I especially loved the dunked eggs. Here is the recipe…. 

Preparation and cooking time: 20-30 minutes


5-6 Eggs
2 onions
3-4 tomatoes
2 green chillies
1 tsp ginger-garlic paste
1 ½ tsp chilli powder
2 tsp coriander powder
1tsp turmeric powder
½ cup of coconut milk
Coriander leaves (to garnish)

To temper

1 clove
1 bayleaf
½ tsp sombhu/fennel seeds (optional)

How to make it

  • In a wok heat oil and temper the items.
  • Add the finely chopped onions and fry till it turns translucent.

  • Then add ginger-garlic paste and green chillies. Cook for some more time.

  • Now add the chopped tomatoes and cook till it becomes mushy.

  • Add chilli powder, coriander powder, turmeric powder and mix well. Add 1 ½ cups of water to it and allow it to boil. Cook till the raw smell goes off.

  • Once the gravy reaches the consistency, break the eggs to the boiling gravy one-by-one.
  • Allow it to stand on medium flame till the eggs are fully cooked. Don’t stir the gravy till the eggs are cooked.

  • Finally add coconut milk to the gravy and switch off the stove. Don’t close the gravy with the lid after adding the coconut milk and don’t overcook the gravy after adding the milk.

  • Garnish with coriander leaves.
  • Serve hot with idlis and dosas.