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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.
For 4 servings
Prepare the Eggs
Create the Kurma Paste
Cook the Masala Base
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 402.14 calories per serving with 16.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build and Simmer the Gravy
Finish and Serve
Omit the eggs and add 2 cups of mixed vegetables like diced potatoes, carrots, peas, and green beans. Add them after sautéing the tomatoes and cook until tender before adding the ground paste.
For a richer, creamier gravy, substitute the 1.5 cups of water with 1 cup of thin coconut milk and 0.5 cup of thick coconut milk. Add the thick coconut milk at the end and simmer gently without boiling.
For a spicier, more robust flavor, add 1 teaspoon of black peppercorns and 1 star anise to the whole spices during tempering. You can also add a small piece of stone flower (dagad phool) for authentic Chettinad aroma.
Eggs are a complete protein source, containing all nine essential amino acids. Protein is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
The use of coconut and cashews provides monounsaturated and polyunsaturated fats. These fats are beneficial for heart health, brain function, and reducing bad cholesterol levels.
Spices like turmeric, ginger, and garlic contain powerful bioactive compounds with anti-inflammatory and antioxidant properties, which help protect the body against cellular damage.
A single serving of Egg Kurma, which includes two eggs and gravy, contains approximately 350-400 calories. The exact count can vary based on the amount of oil and the fat content of the coconut used.
Yes, Egg Kurma is a nutritious dish. Eggs provide high-quality protein, while coconut and cashews offer healthy fats. The array of spices used also contributes anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil.
Absolutely. To make it vegan, replace the boiled eggs with pan-fried firm tofu, chickpeas, or a medley of vegetables like potatoes, carrots, and green beans. The gravy base is already plant-based.
If you don't have poppy seeds, you can increase the number of cashews to 16-18 or add 1 tablespoon of roasted gram dal (pottukadalai) to the paste. Both will help thicken the gravy effectively.
Store leftover Egg Kurma in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, making it even more delicious. Reheat gently on the stovetop or in the microwave.