Egg kuruma

Whenever we say egg curry, the only thing that comes into the mind of many people is a spicy red hot egg curry. But there are many versions all over India. Sometimes we may need an egg curry with more gravy to go along with rice or idiappam (rice noodles). Then I would choose this curry or kuruma with lots of coconut masala. This kind of  egg curry with more gravy is a common in Southern Tamilnadu and kerala. On that day I made this with veggie briyani for one of my friends who likes egg curry very much and insisted on making my hometown version. Though I like her version also very much, I made it for her and we all had an amazing dinner.

 Egg kuruma.

Ingredients:

Egg - 6

Ingredients:

tomato - 2
Red onion - 1
coriander leaves - a handful.
mint leaves - few
curry leaves - few
coconut milk - 1/2 cup
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
curry masala powder- 1 tsp
coriander powder - 2 tsp
salt - to taste
oil / ghee - 2 tbsp
cinnamon - 2 inch
Fennel seeds - 1 tsp
bay leaf - 1
ginger garlic paste - 1 tbsp

to grind:

cardamom - 3
shredded coconut - 1/4 cup
cashew - 4
poppy seed - 1 tsp
cumin seeds - 1/2 tsp
green chillies - 4

Method:

*Grind ginger and garlic together.
*Dry roast the poppy seeds, cashew and grind the items mentioned to a fine paste.
* Hard boil the eggs , peel. Make 3-4 slits lengthwise on all the eggs.
Keep aside.
* Heat oil / ghee in a pan. Add fennel seeds, cinnamon and bay leaf.
*Add the chopped onion, green chillies ,curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.Then add the chopped tomato and fry till it is completely cooked.
* Put  chilli powder, turmeric powder, coriander powder , curry masala powder and stir well till raw smell goes. Add 2 cups of water. Close the lid and cook for 5 minutes.
* Add the coconut masala and let it boil to give a nice flavor.
* Put the prepared eggs. Bring to a boil.
*Before switching off add the coconut milk. Switch off immediately.
Egg kuruma is ready!

Serving suggestions:

This is one best side dish for vegetable briyani,  parathas, parotta, any briyani, dosai,  idly, appam and idiyappam.

Spicy Egg curry

Some months ago, I got this recipe from my neighbor and I like it very much. My egg curry is a coconut based one, while her's is a very spicy curry and it is a popular dish in North Indian restaurants.

Ingredients:
Egg - 4
corn oil - 1/4 cup
red onion - 1 (big)
tomato puree - 2 tbsp
cilantro - handful
red chilly powder - 1 tsp
black pepper powder - 1/2 tsp
ginger garlic paste - 1 tsp
cinnamon - 1 inch
cloves - 2 (crushed)
cumin powder - 1/2 tsp
coriander powder - 3 tsp
turmeric powder - 1/4 tsp
salt - to taste

Method:
Keep the eggs in enough water to cover. Bring to boil, reduce to low and cook in low flame for 10 minutes. Discard hot water immediately, add cold water, peel. Boiled eggs are ready now. Make 3 slits (without cutting the eggs totally) and keep aside.

Heat oil in a pan, add crushed cloves, cinnamon stick and fry for 10 seconds. Immediately add finely chopped onion and fry till it gets soft and brown. Then add ginger garlic paste and fry till raw smell vanishes (less than a minute). Add the tomato puree and cook till oil separates. Then add the chilli powder, cumin powder, coriander powder, turmeric powder and fry for a few seconds. Then add 1/4 cup water, salt and cook covered in low flame. Then add the boiled egg, stir well. Garnish with chopped cilantro.

Spicy egg curry is ready!

Serving suggestions:
Serve with chapati or rice.