Udaitha Muttai/Egg kurma

Creamy and flavorful egg kurma is an inviting recipe at home.
This can be prepared easily as you don't need to have boiled eggs. It goes well with white rice or pulao. 

Preparation Time :10 mins | Cooking Time :20 mins |Serves: 4

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Ingredients:
Egg - 6
Onion - 1 medium finely chopped
Tomato - 2 medium finely chopped
Turmeric - 1/4 tsp
Chili powder - 1/2 tbsp
Dania - 1/2 tbsp
Salt to taste
Oil

For Tempering:
Cinnamon - 2 small pieces
Mustard - 1/2 tsp

Fry and Grind:
Coconut - 1/2 cup
Khas Khas/Poppy seeds - 1 tbsp
Sombu/Fennel - 1 tbsp
Cashews - 2 tsp

Method:

• Fry the ingredients to grind.Cool them, then make a fine paste and keep. I have added 1 tomato to this paste and ground it for color. This step is completely optional.

• In a wide pan add little oil and add mustard,cinnamon.

• Add the onions and tomatoes and saute until soft.

• Add turmeric,chili powder, dania powder and salt.

• Then add the ground paste, add 1 cup water. Bring it to boil.

• Simmer the stove and crack the eggs directly into the kurma. Increase the flame to medium high and let the eggs cook for about 7 to 8 mins covered.

• Remove the lid and and give it a stir and garnish with cilantro. Cook a little more to reduce if needed.

• Enjoy hot egg kurma with white rice/pulao/chapati.