Muttai Kuruma

Muttai Kuruma (1)

Recipe for an easy muttai kurma made with coconut masala paste from scratch. Perfect side dish for Idli and Dosai. South Indian style Muttai Kuruma recipe.

This boiled egg curry is the perfect side dish for a lazy Sunday breakfast or for a weeknight dinner. If you are a vegetarian, sauteed mushrooms can be added in the end instead of eggs. Shallots are used in the recipe. Onions can also be used instead of shallots if you are in a hurry or cannot source the shallots. Coconut oil adds a nice aroma and flavour to the kuruma. Any vegetable oil can be used if you do not want to use coconut oil.

Note: Poppy seeds are used in this recipe. If poppy seeds are not available in the country where you live, just omit them.

Here are the things you can buy online for making this recipe
Saute / Stainless Fry Pan https://amzn.to/2AWJDAI
Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Serrated Knife Set https://amzn.to/3HN9M3D

Here is the video of how to make Muttai Kurma Recipe

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muttai-kuruma-recipe-1-2

Muttai Kuruma

Recipe for an easy muttai kurma made with coconut masala paste from scratch. Perfect side dish for Idli and Dosai. South Indian style Muttai Kuruma recipe.

  • Total Time: 30m
  • Yield: 4 servings 1x

Ingredients

Scale

For Kuruma Masala Paste

1 teaspoon coconut oil
1/4 inch cinnamon
2 cloves
1/4 teaspoon fennel seeds
5 dried red chillies
1 sprig curry leaves
1 teaspoon white poppy seeds
5 shallots, sliced
1 pod country garlic or regular garlic
10 cashews
1 tomato, chopped
1/4 cup fresh shredded coconut
1/4 teaspoon turmeric powder
1/2 cup water

Other Ingredients For Muttai Kuruma

1 teaspoon coconut oil
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 dried red chillies
1 sprig of curry leaves
1/4 cup shallots, sliced
1 tomato
1 teaspoon salt
1 cup water
4 hard-boiled eggs
2 teaspoon coriander leaves

Instructions

First, let’s make the kuruma masala paste. Heat oil in a pan and add in the cinnamon, cloves, fennel seeds, dried red chillies and curry leaves. Saute for a few seconds. Add in the poppy seeds, shallots, garlic and cashews. Saute for a couple of minutes. Add the tomatoes, coconut and turmeric powder. The coconut and the cashews make the kuruma very rich and give a nice body and thickness to the kuruma. Saute for a minute. Remove the pan from heat and set aside to cool.

Transfer the mixture to a blender/mixie and add about half a cup of water. Grind to a smooth paste. Set aside.

Now, let us make the kuruma. Heat oil in a pan and add in the cumin seeds, Β fennel seeds, curry leaves and dried red chillies. Saute for a few seconds. Add the sliced shallots to the pan. Cook till the shallots are soft. It will take about 2-3 minutes. Add in the tomato and the salt. Cook for a couple of minutes till the tomato is soft. Add in the ground paste. Wash the blender/mixie with water and add to the pan. Cover the pan with a lid and simmer the curry for five minutes.

Add the boiled eggs to the pan. Makes some cuts on the eggs so the kurma flavour penetrates into the egg. Simmer the curry for a couple of minutes. Finally, finish the curry by adding a generous sprinkling of coriander leaves.

Serve with Idli, Dosai and Appam.

Notes

If you are a vegetarian, sauteed mushrooms can be added in the end instead of eggs.

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 20m

Keywords: Muttai Kurma Recipe

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