On a snowy day, craving comfort with eggs and rice or roti, this egg drop kurma—rich, warming, and flavorful can be a delight. It was so good I literally licked my fingers and finished every last drop—rich, comforting, and irresistibly flavorful, this egg kurma is the kind of dish that leaves no leftovers behind. 😄
Muttai (Egg) Kurma
Wrapped in warmth and spice, this egg kurma is pure comfort—soft eggs simmered in a flavorful coconut gravy that pairs beautifully with rice or roti, making every bite soothing, hearty, and deeply satisfying.
Ingredients
- 8 Eggs
- 2 tbsp Oil I used Coconut oil
- 2 Green chilies slit lengthwise
- 1 big Red Onion chopped
- 1 sprig Curry leaves chopped (so everyone eats it 🙂
- 2 tbsp Ginger Garlic paste made from fresh (8 cloves) garlic and (1 inch) ginger.
- 1 small Tomato chopped
- 2 yellow Potatoes cut in cubes
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri chilli powder
- 1 tsp Jeera (Cumin) powder
- 1/2 tsp Garam masala
- Handful of Coriander leaves chopped
- a pinch Pepper powder (optional)
- Water
- Salt to taste
Saute, Cool & Grind
- 1 tbsp Oil
- 2 tsp Saunf (Fennel seeds)
- 1 inch Cinnamon
- 1 big Onion cut roughly
- 2 big Vine Tomatoes cut roughly
- ½ cup Grated Coconut
Instructions
- Keep the ingredients under "Saute, Cool & Grind" ready. Heat 1 tbsp oil, add the saunf, cinnamon, onion and saute. Once the onions are translucent, add cut tomatoes and saute till soft.
- Once tomatoes become soft, trn off the flame and add grated coconut.
- Mix it well and cool the mixture.
- Add the cooled down mixture along with half cup water to the mixer jar.
- Grind it to a smooth paste and keep it aside.
- Heat 2 tbsp oil in a kadai, add the chopped onions, curry leaves and Ginger garlic paste and saute till the raw smell of the paste goes away. Add chopped tomatoes and saute till the tomatoes become soft.
- Add the cubed potatoes and mix well. Add salt and the spice powders. Saute for a couple of minutes.
- Add 2 cups of water, salt and mix well. Once the water starts boiling, reduce the flame to low/medium and cover the kadai with a lid and let the potatoes cook. It will take about 10 minutes.
- Once the potatoes are cooked well, add the ground paste with another cup of water.
- Add garam masala and mix it well. Taste test and adjust salt.
- Crack open the eggs and gently drop it into the gravy one at a time. Try not to break the yolk.
- The best way to add the eggs would be by breaking one egg at a time in a small bowl and then add it to the kurma. This way, even if there are pieces of shell, you can easily remove them and then pour the egg into the kurma.
- Drop them at different places in the kurma. Cover and simmer for about 15 mins.
- This is how it looks once the egg is cooked.
- Sprinkle some pepper powder for flavor and a big handful of finely chopped coriander leaves.
Tips
- In case, you have leftovers, its yummm with crispy dosa the next morning.
- Add couple tbsp of thick coconut milk at the end before turning off the flame, for a rich kurma.