Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

Spicy Egg Pepper Kuruma, Ammas Kongunad Egg Pepper Kuruma

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Spicy Egg Pepper Kuruma, Ammas Kongunad Egg Pepper Kuruma.

Egg Pepper Kuruma – Fiery hot and awesome recipe for South Indian kongunad style egg curry and pepper explained with step by step pictures.

This is my mothers signature dish. She would make this for Sunday lunch when we were young. It has also featured on all our birthdays. I like it so much that I ask her to do this for me whenever she visits Bangalore. Egg curry and rice is all you need after a long day. Boiled fried eggs are added to a coconut pepper masala. This particular recipe is very famous in Coimbatore – kongunad region which is where I am from. There is no ginger or garlic in this curry and that makes this unique.

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Get the eggs boiled and peeled. If you want to know more about boiling eggs, Read Here. In a pan, add a teaspoon of oil and when the oil is hot, add in the curry leaves and boiled eggs. Fry till the eggs get browned a little. The curry leaves will become crisp and will scream south india. Transfer to a plate and set aside.

Heat oil in a saute pan and add the spices (cumin, lots of pepper, cinnamon, coriander seeds, khus-khus (white poppy seeds) and curry leaves). In this recipe we do not dry roast the spices. We temper it in oil on a very low flame. Once the spices are roasted, add in the onions and saute until brown. Add the shredded coconut and tamarind and fry briefly for a couple of minutes. Remove from heat and set aside. In the same pan fry the tomatoes with salt and a cup of water until soft. Combine the tomatoes with the onion-coconut mixture and grind to a smooth paste. You can add up to 2 cups of water while grinding. The roasted spices in the masala might take some time to become a smooth paste. About 3-4 minutes in a mixie/food processor. Make sure to grind till its a very smooth paste.

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Now lets temper the curry. Heat oil in a kadai/pan. When its shimmering, add in the curry leaves and onion and fry till the onions are soft. Add in the turmeric and saute for 15 seconds. Add the ground masala. Add in about a cup of water and let it simmer on a low flame for 5 minutes.
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Remove from heat. Add in the fried eggs with curry leaf crisps and serve hot with rice.

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4.4 from 9 reviews
Ammas Kongunad egg pepper kuruma - South Indian egg curry
 
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Fiery hot and awesome recipe for South Indian kongunad style egg curry and pepper.
Author:
Recipe type: Gravy
Cuisine: South Indian
Serves: 4
Ingredients
For fried eggs
  • 2 teaspoon peanut oil
  • 4 eggs, boiled and peeled
  • 1 sprig curry leaves
For the masala
  • 2 tablespoon sesame oil
  • 2½ tablespoon black peppercorn (Use less for a less spicy kurma)
  • 1 inch cinnamon stick
  • 2 teaspoon cumin
  • 1 tablespoon coriander seeds
  • 1 tablespoon khuskhus-white poppy seeds
  • 2 sprigs curry leaves
  • 2 onions sliced
  • ½ cup fresh shredded coconut
  • a small ½ inch round tamarind
  • 2 tomatoes rough chopped
  • 1 teaspoon sea salt
For the tempering
  • 1 teaspoon sesame oil
  • 1 onion sliced
  • 1 teaspoon turmeric
Instructions
  1. For fried eggs: Boil and peel the eggs. Heat oil in a pan and add the curry leaves and the eggs. Fry till the eggs get browned a little. The curry leaves will become crisp. Set aside.
  2. For the masala: Heat oil in a saute pan and add the spices all at once. (cumin, pepper, cinnamon, coriander seeds, poppy seeds and curry leaves). Roast on a very very low flame.
  3. Once the spices are roasted, add in the onions and saute until brown. Add the shredded coconut and tamarind and fry briefly for a couple of minutes. Remove from heat and set aside.
  4. In the same pan fry the tomatoes with salt and a cup of water until soft.
  5. Combine the tomatoes with the onion-coconut mixture and grind to a smooth paste.Add upto 2 cups of water while grinding.
  6. For the tempering: Heat oil in a kadai/pan. When its shimmering, add in the curry leaves and onion and fry till the onions are soft. Add in the turmeric and saute for 15 seconds. Add the ground masala. Add in about a cup of water and let it simmer on a low flame for 5 minutes.
  7. Remove from heat. Add in the fried eggs with curry leaf crisps and serve hot with rice.

egg-kurma-amma

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  2. This recipe is awesome! I did reduce the pepper to just a tablespoon but next time I may go up to 1.5 tablespoons. I loved how flavorful it tasted. Thank you!!:)

    Reply

  3. Really sorry but this was a disappointment. I reduced the pepper but it was still very overpowering and no one could eat it. Hate that I had go waste so much food. It’s not a simple process too and the end result was just a very peppery bitter and spicy curry. Very sorry.

    Reply

  4. Tried itTasted different from the regular curry I make. Guess it is nice to try different recepies.

    Reply

  7. Hi Suguna I recently got introduced to your blog. I tried your pondicherry style egg curry and loved it.Today I tried the kongunad egg kuruma I felt the taste of pepper was lil overpowering 2.5 tablespoon seemed a lot but then I thought I will take a chance and prepare it or is that how it’s supposed to be?

    Reply

  10. Tried this yesterday and we all loved it. Just a quick question, in case I do not want to use eggs nad want to make this awesome gravy for a vegetarian crowd .. which vegetable would be the best option and could you pls give me tips to incorporate the veg into the gravy??

    Reply

  12. Hi Suguna,

    First off thanks so much for the wonderful recipes. I’ve tried some of your chutneys and they have never disappointed 🙂 One question about this kurma. I’m the kind of person who cooks for a week. Do you think the eggs in the dish might start tasting weird if I keep them in an air-tight container for a week or so in the fridge? The other alternative would be to make the kurma and boil/fry eggs on demand and add to the kurma. Do let me know your suggestion! Thanks a lot

    Reply

    • Hi Pranoti. You can make the kurma ahead. I prefer you do the eggs on demand rather than storing it as the eggs become super dry. You can store eggs for 2 days. Store it in a bowl of water so it remains soft in the refrigerator.

      Reply

  13. Thank you so much for the Recipe. Came out really well. I have tried your Vegetable Biryani recipe too. Very tasty and easy receipe. Thanks again

    Reply

  14. நான் இன்று இந்த முட்டை குழம்பு செய்தேன். மிகவும் நன்றாக இருந்தது. வரமிளகாய் இல்லாததால் முதலில் சிறிது யோசனையாக இருந்தது. ஆனால் செய்தபின்பு மிளகின் சுவையோடு மிகவும் அருமையாக இருந்தது. எனது கணவர் ரசித்து சாப்பிட்டார். மிக்க நன்றி.

    Reply

  16. Very nice egg kurma .searching this for very long time.thanks dear.amma’s kurma excellent
    I am from Africa .namibia.

    Reply

  17. Dear Kannamma.

    I am from Bangalore as well.

    Thank you for the lovely reciepes, they are very easy to follow and tasty as well. Actually i should thank my husband who bumped into your website… im going to try vegetable briyani and this receipe

    Keep up the good work.

    Reply

  18. Hello Kannamma,

    Kollu rasam and egg curry is what i am going to make for lunch today.
    I am almost chocked with emotions while typing this msg. I come from a brahmin family ,..as you know devoid of even onions and garlic in our cuisine but married to a hardcore coimbatore guy. I used to feel so bad not being able to cook to his taste many a time. I was not fortunate like you to have had parents and in laws from whom i could learn. I am so glad i bumped into your blog and your reciepes sound awesome / authentic and i am going to try them all. Ty and god bless !

    Reply