Mutta Kurma / Egg Kurma

Mutta kurma is a thick gravy curry using Egg which can be served with any breakfast item.

INGREDIENTS:

• Eggs - 4 nos
• Sliced Onion - 1 nos
• Sliced Tomato - 1 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Green chilly(Slit) - 6 nos
• Cashewnut - 6 nos
• Coconut milk- 1 cup
• Red Chilly Powder - 2 tbsp
• Coriander Powder- 2½ tbsp
• Turmeric Powder- 1 tsp
• Cinnamon Stick - 1 inch
• Cardamom - 2 nos
• Cloves - 2 nos
• Fennelseed (perinjeerakam) - ½ tsp; 
• Pepper - ½ tsp
• Coconut oil - 1 tbsp
• Salt -to taste
• Mustard seed - 1 tsp
• Curry leaves - a few

PREPARATION METHOD:

• Boil eggs, break the shell, slit it and keep aside.
• Heat 1 tsp oil in a pan and fry cinnamon, cloves, cardamom, fennelseed and pepper.
• Add cashewnut and fry for a minute.
• Add onions, green chillies, ginger, garlic and saute well, till they turn transparent.
• Add chilly powder, coriander powder, saute till raw smell goes.
• Add tomato into it and cook till it becomes soft.
• Remove from fire and let it cool.
• Grind the mixture into a fine paste.
• Heat a pan and add remaining oil.
• Add mustard seed and let it splutter.
• Add masala paste, turmeric powder and salt into it
• In a medium heat cook the masala for 3-4 minutes.
• Add eggs and coconut milk and allow to boil for a minute.
• Add curry leaves and remove from the fire and serve.

Recommended Combination: Serve hot with Appam / Chappathi / Idiyappam

Egg Curry / Mutta Curry

Eggs are a good source of low-cost high-quality protein.It plays a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.
Egg Curry is a spicy curry made of Egg, Onion and Tomato in thick gravy.

INGREDIENTS:

• Eggs - 4 nos
• Sliced Onion - 1 nos
• Ginger and Garlic paste - ¼ tsp
• Slit Green chillies - 4 nos
• Red Chilly -2 nos
• Coriander powder - 1 tbsp
• Red chilly powder - 1 tbsp
• Turmeric powder -¼ tsp
• Perimjeerakam -½ spoon
• Chopped Tomato - 1 no
• Water - ¼ cup
• Oil - 3 tbsp
• Mustard seeds -1 tsp
• Curry leaves- few
• Salt -to taste

PREPARATION METHOD:

• Boil eggs, break the shell ,slit it and keep aside.
• Heat oil in the pan.
• Put Mustrard seeds and red chillies and allow to Splutter.
• Add Curry leaves.
• Add onions, green chillies, ginger and garlic paste.
• Fry onions till it turns slight brownish colour.
• Add tomatoes and saute well.
• Add red chilly powder, turmeric powder, coriander powder, perinjeerakam powder , salt and stir well till the masala‘s raw smell goes.
• Add little water and let it boil.
• When the gravy gets thick add eggs to it.
• Slow down the flame and cover the pan and let it cook for 5 mins.

Recommended Combination: Serve hot with Chappathi,Appam,Pathiri,Fried Rice.