Whole Egg Kurma

Egg Kurma

Recipe Spotlight

Boiled egg in juicy coconut milk and with flavors garam masala.. hmm..

Servings – 4 Persons


Egg (8 nos. Boiled & shell peeled)

Ginger Garlic Paste (½tsp)

Turmeric Powder (¼tsp)

Shallots (¼ cup) (or Chopped  Onion)

Tomato (1 tomato Chopped)

Clove (2nos)

Cinnamon (2nos)

(or ½tsp Garam masala or chicken/mutton masala)

Curry Leaves (1sprig)

Mint Leaves (1sprig)

Chilli Powder (1tsp)

Coriander Powder (1tsp)

 (or use our home made Sambar Powder-2tsp)

Corriander leaves (2 sprigs chopped)

Coconut (1cup grated)

Oil (2tsp)

Green Chillies (2nos, slitted)


Heat oil in a pan, saute chillies,  onion (or Shallots)  tomatoes, clove, cinnamon, cardomon, ginger garlic paste, mint & curry leaves in low flame for 5 minutes. 

When onions are cooked, add boiled eggs, chilli powder, dhaniya powder and salt (or use our home made sambar powder-4tsp). Grind coconut and pour it in this gravy. Leave it to boil, in low flame, for 5 minutes.

Garnish with coriander leaves.


Dole out hot with with Idly/Dosai/chapathi/parota/poori or for coconut rice/bringe.

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