A fragrant South Indian rice dish where fluffy rice is tossed with fresh coconut and a crunchy tempering of lentils and spices. A quick and delicious way to use leftover rice, perfect for lunchboxes or as a side dish.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
406cal
7gprotein
57gcarbs
17g
Ingredients
4 cup Cooked Rice (Use cooled, day-old Sona Masuri or Basmati rice for best results)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tbsp Chana Dal (Split and skinned Bengal gram lentils)
Hard-boiled eggs simmered in a fragrant and creamy South Indian-style gravy. This rich kurma, made with a blend of coconut, cashews, and aromatic spices, is a perfect side for parotta, chapati, or rice.
Aromatic coconut rice paired with a creamy, perfectly spiced egg kurma. Comfort food that's truly energy-giving!
This south_indian dish is perfect for dinner. With 778.73 calories and 23.330000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Grated Coconut (Freshly grated is best, but frozen (thawed) works too)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tsp Lemon Juice (Optional, for a tangy finish)
Instructions
1
Prepare the rice. If using freshly cooked rice, spread it on a large plate or tray to cool completely. Gently fluff with a fork to separate the grains. This is crucial to prevent the final dish from becoming mushy.
2
Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
3
Add the urad dal, chana dal, and cashews to the pan. Sauté continuously for 2-3 minutes, until the dals and cashews turn a light golden brown and become aromatic. Be careful not to burn them.
4
Lower the heat and add the broken dried red chilies, fresh curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.
5
Add the grated coconut to the pan. Sauté on low heat for 1-2 minutes until it is just heated through and fragrant. Do not let the coconut change color, as this will alter the taste and texture.
6
Add the cooled, fluffed rice and salt to the pan. Mix everything together gently with a spatula or a light hand, ensuring you don't break the rice grains. Cook for 2-3 minutes, until the rice is heated through and evenly coated with the coconut mixture.
7
Turn off the heat. If using, stir in the fresh lemon juice. Garnish with freshly chopped coriander leaves. Serve warm.
4
Serving size: 1 serving(2 eggs with about 1 cup of kurma gravy)
373cal
16gprotein
16gcarbs
28gfat
Ingredients
8 pcs eggs (large)
3 tbsp vegetable_oil
1 inch cinnamon_stick
4 pcs cloves
3 pods green_cardamom
1 pcs bay_leaf
2 pcs onion (medium, finely chopped)
2 pcs tomato (medium, finely chopped)
0.5 tsp turmeric_powder
1 tsp red_chili_powder (adjust to taste)
1.5 tsp coriander_powder
0.75 tsp garam_masala
1.25 tsp salt (or to taste)
1.5 cup water (plus more for grinding)
2 tbsp coriander_leaves (chopped, for garnish)
0.75 cup grated_coconut (fresh or frozen)
12 pcs cashews
1 tbsp poppy_seeds
1 tsp fennel_seeds
2 pcs green_chili
1 inch ginger
5 cloves garlic
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy flavors. Set aside.
2
Create the Kurma Paste
In a small bowl, soak the cashews and poppy seeds in 1/4 cup of warm water for at least 15 minutes.
Transfer the soaked cashews and poppy seeds (along with the soaking water) to a blender.
Add the grated coconut, fennel seeds, green chilies, ginger, and garlic to the blender.
Blend until you have a very smooth, fine paste, adding a few tablespoons of extra water if needed to help with grinding.
3
Cook the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the finely chopped tomatoes and cook for 5-7 minutes until they turn soft, mushy, and oil starts to separate from the mixture.
Stir in the spice powders: turmeric powder, red chili powder, and coriander powder. Cook for 1 minute, stirring continuously, until the raw smell disappears.
4
Build and Simmer the Gravy
Reduce the heat to low-medium and add the ground coconut-cashew paste to the pan. Sauté for 6-8 minutes, stirring frequently to prevent sticking, until the paste thickens and releases its aroma.
Pour in 1.5 cups of water and add salt. Whisk well to combine everything smoothly, ensuring there are no lumps.
Bring the gravy to a gentle simmer over medium heat.
5
Finish and Serve
Gently slide the slit boiled eggs into the simmering gravy.
Cover the pan and let the kurma simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the gravy.
Stir in the garam masala and cook for one more minute.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 10 minutes before serving hot with parotta, chapati, or steamed rice.
