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Ammas Kongunadu Egg Pepper Kurma / Kuruma

November 17, 2014 by Suguna Vinodh 40 Comments

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Muttai-kuruma-egg-curry-mutta-kuzhambu-south-indian-tamilnadu-style-recipe-with-rice |kannammacooks.com #muttai #egg # curry #kongunad #coimbatore #south-indian #pepper-masala

Spicy Egg Pepper Kuruma, Amma’s Kongunadu 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 and video.

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 – Kongunadu region which is where I am from. There is no ginger or garlic in this curry and that makes this unique. This recipe is good served with rice. Rice is my first choice. Its equally good for idli and dosa. We make it spicy at home and black pepper is the only spice used. Please adjust the level of black pepper in recipe to suit your family’s taste.

Here are other egg recipes from the site.
Egg Recipes
Here is the video of how to make Kongunadu Egg Pepper Kuruma for rice.

Here is how to make Kongunadu Egg Pepper Kuruma for rice.

First, lets make a masala for the kuruma.
Heat oil in a pan. Indian sesame oil is what is used in this recipe. Peanut oil or vegetable oil can also be used. Add in the black pepper, cinnamon, coriander seeds and curry leaves. There is no ginger or garlic in this recipe. Similarly, there is no green chillies or red chillies used to spice up the gravy. Black pepper is the only spice used. If you are making this dish for the first time, use only a tablespoon of black pepper.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-2

Add in the onions and sauté till the onions are soft.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-3

Add in the tomatoes, salt and tamarind. Sauté on a medium flame till the tomatoes are soft and mushy.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-4

Add in the white poppy seeds and fresh shredded coconut. If you cannot source poppy seeds in a place where you live or the ingredient is banned where you live, use about 5-6 cashew nuts in place of poppy seeds. Or one can even just omit it. Sauté for a couple of minutes.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-6

Let the mixture cool a bit. Add about a cup of water and grind the mixture to a fine paste. Grinding the mixture to a fine paste is very important. So take your time and grind it to a fine paste in a mixie. Set aside.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-7

Tempering the Kongunadu egg pepper kuruma.
Heat oil in a pan and add in curry leaves and chopped onions. Sauté till the onions are soft.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-8

Add in the turmeric powder and sauté for a few seconds.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-9

Add in quarter cup of water.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-10

Add in the ground paste. Wash the jar / bowl with quarter cup of water and add it back to the pan. Let it simmer for a couple of minutes.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-11

In the mean time, lets fry the eggs.
Get the eggs boiled and peeled. If you want to know more about boiling eggs, Read Here. Heat oil in a pan (preferably non stick pan) and add in the eggs. Just make some incision on the eggs with a knife so the masalas can penetrate later. Sauté for a minute.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-12

Add in the curry leaves and keep sautéing until the eggs are fried golden.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-13

Add the eggs in the simmering gravy. After adding the eggs, just simmer the gravy for couple of minutes more. Do not cook for long.
Kongunadu-egg-pepper-kurma-kuzhambu-recipe-for-idli-dosa-rice-14

Fantastic egg kurma is ready. Serve with hot rice. It also tastes good with idli and dosa.
Muttai-kuruma-egg-curry-mutta-kuzhambu-south-indian-tamilnadu-style-recipe-dish |kannammacooks.com #muttai #egg # curry #kongunad #coimbatore #south-indian #pepper-masala

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Muttai-kuruma-egg-curry-mutta-kuzhambu-south-indian-tamilnadu-style-recipe-dish |kannammacooks.com #muttai #egg # curry #kongunad #coimbatore #south-indian #pepper-masala

Ammas Kongunad egg pepper kuruma – South Indian egg curry


★★★★★

4.9 from 10 reviews

  • Author: kannamma @kannammacooks.com
  • Total Time: 1 hour
  • Yield: 4
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Description

Spicy Egg Pepper Kuruma, Amma’s Kongunadu 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 and video.


Ingredients

Scale

Masala for the Kongunadu Egg Pepper Kuruma

2 tablespoon Indian sesame oil
1.5 tablespoon black pepper
1 inch piece cinnamon – cassia
1 tablespoon coriander seeds
2 sprigs curry leaves
2 cups onions, chopped
1 cup tomatoes, chopped
1 teaspoon salt
1/2 inch piece tamarind
1 tablespoon white poppy seeds
1/2 cup fresh shredded coconut
1 cup water to grind

Tempering the Kongunadu Egg Pepper Kuruma

1 teaspoon Indian sesame oil
1 sprig curry leaves
1/4 cup onions, chopped
1/2 teaspoon turmeric powder
1/2 cup water

Fried eggs for Kongunadu Egg Pepper Kuruma

1/2 teaspoon Indian sesame oil
5 hard boiled eggs
1 sprig curry leaves


Instructions

First, lets make a masala for the kuruma.
Heat oil in a pan. Indian sesame oil is what is used in this recipe. Peanut oil or vegetable oil can also be used. Add in the black pepper, cinnamon, coriander seeds and curry leaves.  Add in the onions and sauté till the onions are soft. Add in the tomatoes, salt and tamarind. Sauté on a medium flame till the tomatoes are soft and mushy. Add in the white poppy seeds and fresh shredded coconut. Sauté for a couple of minutes. Let the mixture cool a bit. Add about a cup of water and grind the mixture to a fine paste.

Tempering the Kongunadu egg pepper kuruma.
Heat oil in a pan and add in curry leaves and chopped onions. Sauté till the onions are soft. Add in the turmeric powder and sauté for a few seconds. Add in quarter cup of water. Add in the ground paste. Wash the jar / bowl with quarter cup of water and add it back to the pan. Let it simmer for a couple of minutes.

In the mean time, lets fry the eggs.
Get the eggs boiled and peeled. If you want to know more about boiling eggs, Read Here. Heat oil in a pan (preferably non stick pan) and add in the eggs. Just make some incision on the eggs with a knife so the masalas can penetrate later. Sauté for a minute. Add in the curry leaves and keep sautéing until the eggs are fried golden.

Add the eggs in the simmering gravy. After adding the eggs, just simmer the gravy for couple of minutes more. Do not cook for long. Fantastic egg kurma is ready. Serve with hot rice. It also tastes good with idli and dosa.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Gravy
  • Cuisine: South Indian

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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

  1. Karthik says

    May 14, 2021 at 7:04 am

    I love all your recipes they bring my grandmas aythentic home cooking taste 😋 thanks

    For this egg gravy what side dish would you prefer

    Reply
    • Suguna Vinodh says

      May 20, 2021 at 8:42 pm

      Thank you!
      Usually had with rice.

      Reply
  2. Niranjani Elango says

    April 13, 2021 at 2:57 am

    Your recipes are my go to! Thanks for sharing them 😊

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 14, 2021 at 9:20 pm

      Thank You 🙂

      Reply
  3. Usha says

    January 22, 2021 at 1:58 am

    Very nice recipe. The distinct taste of pepper is awesome. I followed the suggestion use one tb sp of pepper only. Instead of coriander seeds used coriander powder.

    Reply
    • Suguna Vinodh says

      January 23, 2021 at 12:08 am

      Thank you!

      Reply
  4. Avanthika says

    December 27, 2020 at 2:00 pm

    Love the recipe!! Comes out great every time. Thank you!

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 28, 2020 at 12:55 am

      Thank you!

      Reply
  5. G says

    November 26, 2020 at 5:13 pm

    Could you from now onwards mention the numbers in addition to quantity in cups. That is number of onions, tomatoes & whole or half coconut in addition to measurements in cups.

    I’m going to try this now, but gotta experiment with the quantities. I’m sure it’ll turn out delicious like your other dishes.

    Reply
    • Suguna Vinodh says

      November 30, 2020 at 4:47 pm

      Hi G, the problem is with the size of the onions that we get across places. One American onion is equal to 2-3 Indian onions. I am providing recipes in cups to avoid confusion.

      Reply
  6. Vrinda says

    June 10, 2019 at 11:42 pm

    Tried this recipe and it turned out finger licking good! Thanks so much!

    Reply
  7. Padmaja V says

    March 15, 2019 at 4:27 am

    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
  8. Sangeetha says

    May 3, 2018 at 6:26 am

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

    Reply
  9. Sangeetha says

    April 29, 2018 at 8:16 pm

    Going to try it out today.ur blog has become my favorite for trying new recepies. 🖒😊

    Reply
    • Suguna Vinodh says

      May 2, 2018 at 2:01 pm

      Thank you!

      Reply
  10. Radhika says

    March 27, 2018 at 10:03 pm

    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 1.5 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
    • Suguna Vinodh says

      March 28, 2018 at 2:33 pm

      Hi Radhika, this kurma has a very strong pepper flavour. Please reduce the pepper next time if you felt it was much.

      Reply
  11. Vidya says

    March 17, 2017 at 10:54 pm

    Prepared this today, loved it,kids liked it too.love your blog and stories.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 18, 2017 at 3:06 pm

      Thank you so much.

      Reply
  12. Aswatha says

    March 7, 2017 at 11:55 am

    .Todsy this is gonna be our lunch…
    Please enlighten on how to season iron pan. TIA

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 2:11 am

      http://www.kannammacooks.com/how-to-season-your-iron-dosa-pan/

      Reply
  13. Kiran says

    February 25, 2017 at 12:59 pm

    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
    • Suguna Vinodh says

      February 25, 2017 at 2:14 pm

      Thanks. You can refer to http://www.kannammacooks.com/kongunad-cauliflower-kurma-vegan-cauliflower-curry/

      Reply
  14. Mrs.Reddy says

    February 22, 2017 at 11:45 am

    I liked your dishes so much.Thanks for sharing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 22, 2017 at 5:12 pm

      Thank you!

      Reply
  15. Pranoti says

    January 31, 2017 at 1:00 pm

    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
    • Suguna Vinodh says

      February 1, 2017 at 10:47 am

      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
  16. Rajashree says

    December 13, 2016 at 11:24 pm

    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
    • Suguna Vinodh says

      December 14, 2016 at 10:26 am

      Thank you! Really glad it came out well.

      Reply
  17. Radhika Anand says

    December 11, 2016 at 2:57 pm

    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
    • Suguna Vinodh says

      December 11, 2016 at 3:09 pm

      Thank you so much!

      Reply
  18. tamilarasi says

    August 9, 2016 at 5:47 pm

    Suguna,
    its came well.. 🙂

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:55 am

      Thank you so much. Really glad that the recipe worked for you!

      Reply
  19. Chitu says

    April 30, 2016 at 4:14 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 30, 2016 at 11:09 pm

      Thank you so much Chitu! Do you get all the Indian ingredients in Namibia? How do you manage?

      Reply
  20. Rupa says

    November 21, 2015 at 12:59 pm

    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
    • Suguna Vinodh says

      November 23, 2015 at 11:44 am

      Thank you Rupa.

      Reply
  21. Shardha says

    June 10, 2015 at 3:27 pm

    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
    • suguna vinodh says

      June 10, 2015 at 5:16 pm

      Thank you so much for this message. This makes my day! Happy cooking!

      Reply
  22. suguna vinodh says

    January 23, 2015 at 9:24 pm

    🙂

    ★★★★★

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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