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Egg Kurma

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Written by Ahila   
Nice kurma with egg and potatoes that goes very well with idiappam.
egg kurma

3 Eggs boiled
1 medium Potato cubed
1 medium Onion sliced
1 medium Tomato chopped
1/2" Cinnamon
3 Cloves
Few Curry Leaves
2 Tsp Oil
Salt to Taste

Grind to Paste:

3/4 Cup grated Coconut
1 Tsp Poppy Seeds / Khus Khus
Little Turmeric Powder
Pinch of Sombu / Fennel Seeds
1 Tbsp Pottu kadalai / roasted Channa Dhal
Small piece Ginger
1 Red Chilli

  • Cut the egg white into medium pieces.
  • Heat oil and add cinnamon, cloves, curry leaves, onion & little salt.
  • Once onions are golden brown, add tomatoes and cook till soft.
  • Add potatoes & cook till they are half done.
  • Add the paste, enough water and salt.
  • Cook in medium flame for 5 minutes and add egg whites & yolks.
  • Cook in low flame till oil floats on top.
  • Serve hot with Idiappam.


A tsp of ginger-garlic paste can be added while frying onion.

Ease of Preparation: Easy

No. of Servings: 4

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