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.
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
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.
- Category: Gravy
- Cuisine: South Indian