Make this quick and easy egg kurma and you will love this for its creamy texture and taste. Kurma is a South Indian cuisine made with meat or vegetables, onions, coconut or yogurt and nuts. This gravy is very smooth and aromatic. In this post I share a tasty and easy kurma which you can make within a few minutes or at any time of emergency. Egg kurma goes very well with appam, paratha or roti.
Egg kuruma features hard boiled eggs in a gravy made with onion, garlic and milk. You don’t need tomatoes, coconut milk and nuts. So this is an easy recipe for bachelors and those who are busy with their work.
How to Make
Step 1 :
Boil 3 eggs and let the eggs sit in the cool water for 10 minutes. Once it is cool down, peel the skin and cut it into halves.
Step 2 :
Heat a pan. Add 3 tablespoon of coconut oil. Once it is hot, add 4 cloves of chopped garlic and a small piece of grated ginger and saute until it is golden brown.
Step 3 :
Now add 1 & 1/2 chopped onions and saute until it is translucent.
Step 4 :
Once it is translucent, add 2 green chillies cut into halves and few curry leaves and saute for 4 minutes.
Step 5 :
Now, add 1 tablespoon of coriander powder, 1/2 tablespoon of pepper powder, 1/2 teaspoon of garam masala, 1/4 teaspoon of turmeric powder and salt as per taste . Roast them until its raw flavour changes.
Step 6 :
Add 2 cups of milk and let it come to boil.
Step 7 :
Make a slurry with 1 teaspoon of rice powder mixed with water. Once it starts boiling, add the slurry. Constantly stir the gravy while adding the slurry. Now the gravy will start to thicken.
Step 8 :
Once it thickens, add the boiled eggs and let it simmer for about 3 minutes. Adjust the gravy if you want. Now serve it hot and enjoy.
RECIPE CARD
Easy Egg Kurma
4
servings9
minutes10
minutes290
kcalThis is a tasty kurma which has a creamy texture and can be made easily as it is made with milk instead of coconut milk.
Ingredients
3 tablespoon coconut oil
4 cloves chopped garlic
1 inch ginger grated
1 ½ chopped onion
2 green chillies cut into halves
few curry leaves
1 tablespoon coriander powder
1/2 tablespoon pepper powder
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder
salt as required
2 cups milk
1 teaspoon rice powder
3 boiled eggs cut into halves
Directions
- Boil 3 eggs and let the eggs sit in the cool water for 10 minutes. Once it is cool down, peel the skin and cut it into halves.
- Heat a pan. Add coconut oil. Once it is hot, add chopped garlic and grated ginger and saute until it is golden brown.
- Now add chopped onions and saute until it is translucent.
- Once it is translucent, add green chillies and curry leaves and saute for 4 minutes.
- Now, add coriander powder, pepper powder, garam masala, turmeric powder and salt as per taste . Roast them until its raw flavour changes.
- Add the milk and let it come to boil.
- Make the slurry with rice powder and water. Once it starts boiling, add the slurry. Constantly stir the gravy while adding the slurry. Now the gravy will start to thicken.
- Once it thickens, add the boiled eggs and let it simmer for about 3 minutes. Adjust the gravy if you want. Now serve it hot and enjoy.
Notes
- If the gravy is thin, add few more rice powder slurry and if the gravy is too thick add some milk or water and adjust it.
NUTRITION FACTS
Carbohydrates: 6-7g | Protein: 8–9g | Fat: 22–23g | Saturated fat: 6–7g | Fiber: 2–3g | Cholesterol: 170–190mg | Sodium: 150–200mg | Iron: 2–2.5mg | Potassium: 280–320mg | Calcium: 60–70mg | Vitamin A: 90–100µg | Vitamin C: 15–18mg | Vitamin E: 4–5mg | Vitamin K: 7–9µg
FAQ
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Very nice dish