A creamy and aromatic South Indian egg curry made with a rich coconut and cashew paste. This flavorful dish is perfect with parottas, chapatis, or steamed rice for a comforting meal.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Creamy Muttai Kurma with soft chapathi - a protein-packed, soul-satisfying comfort food, mom's recipe style!
This chettinad dish is perfect for lunch. With 597.73 calories and 24.37g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
0.75 cup Grated Coconut (fresh or frozen)
10 pcs Cashews (soaked in warm water for 15 minutes)
1 tsp Fennel Seeds
0.25 cup Water (for grinding the paste)
1.25 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs and Paste
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Once cool, peel the eggs and make 2-3 shallow slits on each one. Set aside.
While the eggs are boiling, soak the cashews in warm water for 15 minutes. In a blender, combine the soaked cashews, grated coconut, fennel seeds, and green chilies. Add 1/4 cup of water and grind to a very smooth paste.
2
Temper Spices and Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Build the Gravy Base
Add the finely chopped tomatoes and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
4
Combine and Simmer the Kurma
Add the ground coconut-cashew paste to the pan. Stir continuously and cook for 3-4 minutes until the paste thickens and releases a rich aroma.
Pour in 1.5 cups of water and the remaining salt. Mix well to combine, ensuring there are no lumps. Bring the gravy to a gentle boil.
Carefully slide the slit hard-boiled eggs into the gravy. Sprinkle the garam masala over the top.
Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes, allowing the eggs to absorb the flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the kurma rest for 5-10 minutes before serving. This allows the flavors to deepen.
Serve hot with parotta, chapati, appam, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
