Egg Kurma

Egg kurma is a delicious egg curry cooked in coconut gravy. This simple egg kurma is made in South Indian Style that pairs with chapathi, appam, paratha and also with rice.

Egg Kurma
Egg Kurma
Prep time            :   10 minutes
Cooking time     :   25 minutes
Total time          :   35 minutes
Servings    :  5
Category   :  Main dish
Cuisine      : South Indian, Kerala


4-6 Boiled eggs
1 Large chopped onion
1 Cup fresh tomato puree
1 Tablespoon coconut oil
Curry leaves
Salt to taste

For the paste:

4-5 Cashews
2-3 Green chilli
1 Inch ginger piece
3 Garlic cloves
0.5 Cup grated coconut
0.5 Teaspoon fennel seeds
0.5 Teaspoon turmeric powder
0.5 Teaspoon red chilli powder
0.5 Teaspoon garam masala powder
1 Teaspoon coriander powder


  1. Boil the eggs and remove the shell, make slits on the top and bottom, keep it aside.
  2. Grind the ingredients to fine paste.
  3. Heat oil in a pan and put little bit of turmeric powder and salt. Drop all the eggs, fry it till slightly change its colour and keep aside.


  1. In a pan heat oil, add chopped onion and curry leaves. Sauté it till transparent.
  2. Add fresh tomato puree and salt .Cook it until mushy.
  3. Add the ground paste and sauté it well till the raw smell goes off.
  4. Add around 1 cup of water and let the mixture gets boil.
  5. Now, add in the boiled eggs .Close the lid and cook for another 10 minutes on a medium flame
  6. Garnish with cilantro and serve hot.

N’ joy!!


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