Muttai Kuruma – How to make Tamilnadu style Muttai Kuruma – Egg kuruma – Egg Curry – 10 minute Recipe
This is an easy and quick 10 minute muttai kuruma made using home made curry masala powder. Here is the recipe for homemade curry masala powder. The powder is very versatile and can be used to flavor kurmas, chicken and meat dishes.
This muttai kuruma is a part OPOS Recipe – One Pot One Shot recipe.
We are not going to saute or fry anything in this recipe. We will layer the ingredients in a cooker and cook. Do not scale the recipe up or down. Use exact measurements and equipment. This recipe works well ONLY in a 2 or 3 liter Indian style pressure cooker. Do not use a big cooker without adjusting the quantity. It wont work. If using induction stove (recommended), cook the curry at 1200W for 6 minutes or 3 whistles whichever is earlier. If using gas stove, cook on medium heat for 3 whistles.
Many people ask me if things will be raw after cooked as we are not sauteing anything. My answer is no. It will be perfectly cooked. Just try it once. I am sure you will like it.The food cooks in its own juices making it so flavorful. The thing with OPOS is that we use very little water in cooking. So the flavor gets concentrated with the liquids found in vegetables.
Lets start the layering for the muttai kuruma. Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste (dont add too much, the curry will become pungent), Add in the sliced onions and then the tomatoes. Add in 1 1/2 teaspoon of the home made curry masala powder, tamarind and the salt.
Here is the recipe for homemade curry masala powder.
Set your stove to medium high heat on a gas stove, if using induction set it to 1200W. Cook for 3 whistles.
Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.
Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs. Muttai kuruma is ready. Serve with aapam , idli , thengai paal saadam or dosa.
Here is how to do coconut milk at home. If using canned coconut milk, just add one cup of canned milk in total.
Popular Egg Dishes from Kannamma Cooks
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10 minute egg curry
Easy and quick ten minute egg curry – muttai kuruma. Mutta curry made with home made spice powder. OPOS – One Pot One Shot easy 10 minute egg curry recipe
- Total Time: 15 mins
- Yield: 4 persons 1x
Ingredients
For layering
- 2 teaspoon vegetable oil
- 1 teaspoon ginger garlic paste
- 3 medium sized onions, sliced
- 2 tomatoes, chopped
- 1 1/2 teaspoon homemade curry masala powder
- 1 teaspoon salt
- 1/2 inch piece of tamarind, goose berry size
For finishing
- 1/2 cup thick coconut milk
- 1/2 cup thin coconut milk
- 2 sprigs curry leaves
- 3–4 eggs, hardboiled
- 2 sprigs coriander leaves
Instructions
- Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste, Add in the sliced onions and then the tomatoes. Add in the home made curry masala powder, tamarind and salt.
- Set your stove to medium high heat on a gas stove or your induction stove to 1200W. Cook for 3 whistles.
- Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.
- Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs and serve with chapati, aapam, idli or dosa.
Notes
If using canned coconut milk, just add one cup of canned milk in total.
Do not use too much ginger garlic paste or curry masala powder. The curry will become very pungent to taste.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Hi Sugana, Love this recipe. Trying to make it again but cant find the button that increases ingredients double or triple. Has that been removed? Thanks
Hi, There is a little problem with that. Wil try to rectify soon.
Made this just now for dinner. Really awesome taste. My husband and I could not get enough of it. The homemade masala is what gives it its unique flavour!
Thank you!
Hello..sis..waiting for a cooking book from you..we love your recipes and you dearest kannamma sister 😁
Thank You!
Hello Suguna, i tried this recipe today and it was v very tasty. Everyone liked the dish and i made it with ease.
I should thank you first for introducing about opos teChniques….
Thank you very much.
I used chilly and gaRam masala powder only.
If I have to double the amount which sIze cooker shall I use?
Hi Akila, thank you. You can use a 5 liter one.
Hi Kannamma,
I’m not a big fan of cooking,infact i hate it. But after trying out your recipes i started enjoying. They are simple and turns out to be tasting awesome.
Thank you. Keep up the good work 🙂
Thank you Prabha.
It is perfect to taste when few black pepper’s are crushed and added to it. Ty for the receipe.
Thank you so much. Really glad that you liked the recipe.
Hi Suguna mam
Can we use garam masala instead of curry masala.?
No Amudha. This curry masala is a unique blend and it cant be substituted for garam masala.
I liked your videos and missing them off late☺
will be posting soon:)