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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.
For 4 servings
Prepare the Eggs and Paste
Temper Spices and Sauté Aromatics
Build the Gravy Base
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 384.74 calories per serving with 16.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Kurma
Garnish and Serve
Replace the eggs with a mix of steamed vegetables like potatoes, carrots, peas, and green beans for a vegetarian version.
Substitute eggs with pan-fried firm tofu or boiled chickpeas. Ensure you use oil instead of ghee.
Replace the cashews with 1 tablespoon of white poppy seeds (khus khus) for a more traditional and distinct flavor profile. Soak the poppy seeds along with the coconut before grinding.
For a spicier version, add 1/2 tsp of black pepper powder and a few curry leaves during the tempering stage.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The use of coconut and cashews contributes healthy monounsaturated and medium-chain fatty acids, which are beneficial for brain health and providing sustained energy.
The blend of spices like turmeric, cinnamon, and cloves contains powerful antioxidants and compounds with anti-inflammatory properties that support overall wellness.
One serving of Muttai Kurma contains approximately 350-380 calories, depending on the amount of oil and coconut used. This estimate includes two eggs and a generous portion of gravy.
Muttai Kurma can be a part of a healthy diet. It is an excellent source of protein from eggs, which is essential for muscle health. The coconut and cashews provide healthy fats. However, it is moderately high in calories and saturated fat, so it's best enjoyed in moderation.
While coconut is key to the authentic flavor, you can make a variation without it. Increase the number of cashews to 20-25 and blend with a little water to form a creamy paste. The flavor will be different but still delicious.
This kurma pairs wonderfully with South Indian breads like Parotta, Appam, and Idiyappam. It also goes very well with Chapati, Roti, or plain steamed rice.
You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat gently on the stovetop or in the microwave.