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  • Egg Kurma Recipe | Chettinad Style Egg Korma | Chettinad Egg Special Recipe

    This Egg Kurma recipe from Chettinad is delicious, creamy, and flavourful…a delight for your taste buds. If you like eggs, and specifically egg curry, then we insist you try this Chettinad style egg special recipe.

    Learn how to make the best Egg Kurma at home with our step by step Egg Kurma recipe video. This version of Egg Kurma is delicious, and Yummefy’s video and recipe provide all details needed to make this dish, including the list of ingredients, cooking method, prep time, and cooking time.

    Kurma has its origins in 16th century India, with Mughal antecedents. Regions in India have all evolved their own kurma; the common underlying characteristics being a rich creamy curry. Kurma is not traditional to Chettinad but one finds a delicious avatar – based on a wet masala paste of cashew nuts, various seeds, and green chillies, worked into a mild curry base of coconut, onion, tomato, and cardamom. Cream, common in North Indian renditions of kurma or korma, as it is known there, is not used in Chettinad; coconut is used instead. This rich, flavourful egg curry recipe was earlier reserved for festive occasions, but is now made often and relished in the region.

    Egg Kurma is usually served at lunch with flavoured rice or pulaos such as tomato rice or green peas rice…so this is often known as an egg kurma recipe for rice, however, we love this with chapati or parotta too. Try it – you will relish this Chettinad Style Egg Korma recipe.

    You may also like:

    Chettinad Mutton Chops
    Green Chilly Egg Curry

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  • RECIPE

    INGREDIENTS

    4 tablespoon vegetable oil
    2 teaspoon ghee
    1 piece cinnamon, 2-inches
    3 green cardamom pods
    75 gram onions, (about ¾ medium), finely chopped
    1/4 scant teaspoon turmeric powder (haldi)
    1/2 cup tomato puree, fresh, from 2 medium tomatoes
    1 teaspoon sea salt, or to taste
    5 eggs, hard-boiled, peeled, and slit 1-inch deep across top

    Wet Paste:
    1 1/2 tablespoon vegetable oil
    2 teaspoon fennel seeds (saunf)
    1 1/2 teaspoon cumin seeds (jeera)
    4 clove garlic, large, peeled
    3 green chillies, fresh, broken in two
    1 teaspoon khus khus (poppy seeds)
    1 piece ginger, ½-inch, peeled and roughly chopped
    2 teaspoon roasted chana dal (bengal gram), hulled and split
    6 unsalted cashew nuts
    60 gram coconut, (about ½ heaping cup), grated

    COOKING METHOD

    1. To make the wet paste, add oil to a large kadhai or wok over medium heat. When hot but not smoking, add fennel seeds, cumin seeds, garlic, green chillies, poppy seeds, and ginger and stir briefly till you smell the aromas of the spices. Follow by adding roasted chana dal (bengal gram), cashew nuts, and coconut and stir well till very lightly colored. Turn out on to a plate to let cool. Grind the mixture on an ammi or run in a wet grinder / blender with a little water, as needed, to make the wet paste.  This should yield 1/3 cup.
       
    2. Place a large heavy saucepan over medium heat, and add oil and ghee. When hot, add cinnamon and cardamom. Once you notice that the cardamoms have plumped up nicely, add onions, and stir till translucent, about 1 minute. Then add turmeric, continuing to stir.
       
    3. Pour in fresh tomato puree and add wet paste. Stir vigorously and mix well, breaking up the wet paste so that it’s well incorporated.  Add salt to the masala and reduce heat to low to continue cooking.
       
    4. When the oil has separated from the masala, about 7 minutes, add 1¾ cups water scraping the bottom of the pan. Continue to cook another 5 - 6 minutes.
       
    5. Add boiled eggs and turn carefully to coat with the masala. Allow to simmer for 6 to 7 minutes. Remove from heat and let flavors permeate the eggs for about 10 minutes before serving.

      Cook’s Notes:  The slit on the top of the eggs allows the flavors of the kurma to permeate through them.

      Accompaniment:  Egg Kurma is usually served at lunch with flavored rice or pulaos such as tomato rice or green peas rice.

      Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair, Meenakshi Meyyappan, with Jill Donenfeld.

      Serves: 4
      Prep Time: 25
      Cook Time: 44

     

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