Muttai Kurma
A creamy and aromatic South Indian egg curry made with a rich coconut and cashew paste. This flavorful dish is perfect with parottas, chapatis, or steamed rice for a comforting meal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Eggs and Paste
- b.Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
- c.Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Once cool, peel the eggs and make 2-3 shallow slits on each one. Set aside.
- d.While the eggs are boiling, soak the cashews in warm water for 15 minutes. In a blender, combine the soaked cashews, grated coconut, fennel seeds, and green chilies. Add 1/4 cup of water and grind to a very smooth paste.
- 2
Step 2
- a.Temper Spices and Sauté Aromatics
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
- c.Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- d.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Gravy Base
- b.Add the finely chopped tomatoes and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
- c.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
- 4
Step 4
- a.Combine and Simmer the Kurma
- b.Add the ground coconut-cashew paste to the pan. Stir continuously and cook for 3-4 minutes until the paste thickens and releases a rich aroma.
- c.Pour in 1.5 cups of water and the remaining salt. Mix well to combine, ensuring there are no lumps. Bring the gravy to a gentle boil.
- d.Carefully slide the slit hard-boiled eggs into the gravy. Sprinkle the garam masala over the top.
- e.Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes, allowing the eggs to absorb the flavors of the gravy.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Let the kurma rest for 5-10 minutes before serving. This allows the flavors to deepen.
- d.Serve hot with parotta, chapati, appam, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, lightly pan-fry the boiled and slit eggs in 1 tsp of oil with a pinch of turmeric and chili powder before adding them to the gravy.
- 2Do not boil the kurma vigorously after adding the coconut paste, as it can cause the gravy to split or curdle. A gentle simmer is key.
- 3If the gravy becomes too thick, you can add a splash of warm water to reach your desired consistency.
- 4For a creamier texture, you can use coconut milk instead of water when making the gravy.
- 5Ensure the onions are well-browned as this forms the sweet, deep flavor base of the kurma.
Adapt it for your goals.
Vegetable Kurma
Replace the eggs with a mix of steamed vegetables like potatoes, carrots, peas, and green beans for a vegetarian version.
Vegan KurmaVegan Kurma
Substitute eggs with pan-fried firm tofu or boiled chickpeas. Ensure you use oil instead of ghee.
Poppy Seed KurmaPoppy Seed Kurma
Replace the cashews with 1 tablespoon of white poppy seeds (khus khus) for a more traditional and distinct flavor profile. Soak the poppy seeds along with the coconut before grinding.
Chettinad StyleChettinad Style
For a spicier version, add 1/2 tsp of black pepper powder and a few curry leaves during the tempering stage.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
The use of coconut and cashews contributes healthy monounsaturated and medium-chain fatty acids, which are beneficial for brain health and providing sustained energy.
Anti-inflammatory Spices
The blend of spices like turmeric, cinnamon, and cloves contains powerful antioxidants and compounds with anti-inflammatory properties that support overall wellness.
Frequently asked questions
One serving of Muttai Kurma contains approximately 350-380 calories, depending on the amount of oil and coconut used. This estimate includes two eggs and a generous portion of gravy.