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Egg Kurma Recipe | Chettinad Style Egg Korma | Chettinad Egg Special Recipe
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RECIPE
INGREDIENTS
4 tablespoons vegetable oil
2 teaspoons ghee
1 piece cinnamon, 2-inches
3 green cardamom pods
75 grams 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 tablespoons vegetable oil
2 teaspoons fennel seeds (saunf)
1 1⁄2 teaspoons cumin seeds (jeera)
4 cloves 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 teaspoons roasted chana dal (bengal gram), hulled and split
6 unsalted cashew nuts
60 grams coconut, (about ½ heaping cup), grated
COOKING METHOD
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
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