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.

Masala stuffed egg.

Really I was confused before posting this title, because I could not figure out the exact Tamil name for this recipe. As my culinary guru is my mom, I call the recipes by her nomenclature only. She used to present this item as 'keerina muttai masala', which means an egg slit gently and stuffed with some spicy masal:) . Also this is exactly how my Tuticorin aachi (my grandma) taught us this egg curry. I like the way my aachi calls this as keeri muttai :)
  I am not sure if many household out here practice the same name. Anyways this blog is to remember her , so I call it by the same, the 'keerina muttai'. Those were days when we used to make large number of boiled eggs for family parties. We have to be careful while preparing the hard-boiled egg as the whole dish relies on the appearance of the egg. Even though it is not a rocket science, I believe it need some skills. So I have shared my version to make perfect boiled eggs below. Feel free to share your tricks too.
This egg masal will be a perfect match with tomato rice (thakkali saatham), biryani etc. Try out and tell me how you devoured it:)



Ingredients:
Boiled egg - 2
red onion (finely chopped)- 2 tbsp per egg
Fennel - 1/4 tsp
oil - 1 tbsp
red chilly powder - 1/4 tsp
turmeric powder - a pinch
Garam masal powder - 1/4 tsp (optional)

How to boil the egg perfectly:
Take out the egg from fridge and keep outside for atleast 15 minutes.
Wash and clean the egg. Place it in a vessel, very gently, slowly and carefully. Because this is where we end up in broken egg.
Next fill the vessel with water, so that an inch of water remains above the egg.
Start heating the vessel in a slow fire till the water turns almost hot. The reason for slow cooking is to avoid cracking. Then increase the heat till we get bubbles.
Immediately reduce flame and cook in low flame for 10 minutes (12 minutes for very large eggs).(Never cook it in boiling water entirely, otherwise we may end up with rubbery eggs). Put off fire.
Then remove the hot water. Cool the eggs by pouring cold water and peel off the shell.
Hard boiled egg is ready!

Note:
Very fresh eggs are difficult to peel. But the ones near expiration are great.

Method:
Heat oil in a wok.
Add fennel and let it get red. Then add the onion and saute it till it gets soft.Then add salt, chilly powder, garam masal , turmeric powder and stir well. Immediately switch off. Take out the masala.

Slit the egg in once or twice without splitting it. Fill the masal inside and slowly roll the eggs in the wok to coat the remaining masala in the wok over the eggs.

Masala stuffed egg is ready!

Serving suggestion:
Serve as side dish with tomato rice, any biryani etc.