Kerala Style Egg And Peas Kurma Recipe

How to make Egg Kurma

Egg Kurma, also known as Muttai Kurma in Tamil, is a flavorful and aromatic dish that hails from the diverse and rich culinary landscapes of India. This dish represents a perfect melding of soft, boiled eggs with a creamy, spiced, and nutty gravy that typifies the essence of Indian cuisine. The term “Kurma” (or Korma) refers to a cooking technique where meat or vegetables are braised with water, stock, and yogurt or cream, combined with a mixture of spices to create a thick sauce or gravy.

Egg Kurma is characterized by its delicate yet complex flavor profile, which comes from an intricate blend of spices such as cumin, coriander, garam masala, turmeric, and sometimes poppy seeds or coconut, which are ground into a paste and added to create depth and richness in the gravy. Tomatoes and onions are also sautéed in oil, along with ginger-garlic paste, to form the base of the dish, contributing to its alluring aroma and tantalizing taste.

A hallmark of Egg Kurma is its versatility; it can be adjusted to suit varying spice levels and preferences, making it a beloved dish across different regions with their own unique twists. Often enriched with a touch of cream or coconut milk for added luxuriousness, the gravy envelops the boiled eggs, which are typically halved or left whole, allowing them to soak up the flavors and becoming the centerpiece of the dish.

Egg Kurma Recipe

Kerala Style Egg And Peas Kurma Recipe

Egg Kurma

Jazz up hardboiled eggs by simmering them in this delicious coconut- based gravy. In this South Indian version of kurma, the coconut adds creaminess. The kurma base is very versatile; you can replace the egg with cooked lamb or chicken or keep it vegetarian by adding steamed vegetables.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 856 kcal


  • 1 large skillet
  • 1 large pot


  • 1 teaspoon fennel seeds
  • 1 teaspoon white poppy seeds
  • 1 1-inch cinnamon stick
  • 2 green cardamom pods
  • 2 whole cloves
  • 2 tablespoons shredded fresh coconut or frozen, thawed to room temperature
  • 5 or 6 whole cashews
  • 1 tablespoon vegetable oil
  • 2 onions finely chopped
  • 2 garlic cloves minced
  • 1 1-inch piece fresh ginger, peeled and minced
  • 1 curry leaf sprig
  • 1 teaspoon red chile powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • Salt
  • 1 tomato chopped
  • 4 hardboiled eggs peeled
  • 2 cups water
  • Chopped fresh cilantro leaves for garnish


  • In a large skillet over medium heat, combine the fennel seeds, poppy seeds, cinnamon, cardamom, cloves, coconut, and cashews. Dry-roast for 2 to 3 minutes until fragrant. Remove from the heat and let cool.
  • Transfer the spices, coconut, and cashews to a spice grinder or clean coffee grinder and grind into a fine powder. Set aside.
  • In a large pot over medium-high heat, heat the vegetable oil.
  • Add the onions and cook for 5 to 6 minutes, until softened.
  • Add the garlic and ginger and cook for 2 to 3 minutes, stirring constantly.
  • Stir in the curry leaves, chile powder, coriander, and turmeric. Season with salt.
  • Add the tomato and cook for 3 to 5 minutes, until softened.
  • Add the spice powder and cook for 3 to 4 minutes, stirring constantly, taking care not to scorch the spices.
  • Add the eggs and stir to combine. Pour in the water and stir to mix. Bring the liquid to a simmer, reduce the heat to maintain a simmer, and cook for 5 to 7 minutes until the gravy thickens. Garnish with chopped cilantro leaves.


Egg Kurma pairs really well with Chicken Dum Biryani, or serve it with parotta or chapati.
Keyword eggs

Cooking Tips about Egg Kurma

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  • Boiling Eggs: Ensure that the eggs are boiled to perfection, which means they should be hard-boiled but not overcooked. Starting with eggs in cold water, bringing them to a boil, then turning off the heat and letting them sit in the hot water covered for about 12 minutes before cooling in ice water is one method to achieve this.
  • Peeling and Preparing Eggs: After boiling the eggs, let them cool down before peeling. For added flavor, make slight gashes on the eggs or prick them with a fork to allow the spices and gravy to seep in better during cooking.
  • Grinding Spices: Much like in the preparation of Eral Thokku, grinding spices fresh for the kurma will elevate the dish’s flavor. A paste made from coconut, poppy seeds (or cashews for richness), and spices such as coriander, cumin, and fennel seeds can add depth and complexity to the gravy.
  • Caramelizing Onions: Slowly caramelizing onions until they are golden brown ensures they impart sweetness and body to the kurma, balancing out the spices’ heat.
  • Using Tomatoes: The acidity of tomatoes can break down the richness of the gravy, adding a subtle tanginess that complements the creaminess of the coconut milk. Ensure tomatoes are cooked down well before adding other ingredients.
  • Incorporating Coconut Milk: Add coconut milk towards the end of the cooking process to prevent it from splitting. Maintain a gentle simmer and avoid boiling aggressively after adding the coconut milk to preserve the sauce’s texture and richness.
  • Adjusting the Gravy Consistency: Depending on your preference for the gravy’s thickness, adjust the amount of water or stock accordingly. Egg Kurma can be enjoyed with both thick and thin gravies, so tailor it to your liking or based on what it will be served with.
  • Simmering Eggs in the Gravy: Once the gravy is seasoned and has reached the desired consistency, gently add the boiled eggs and let them simmer for a few minutes. This step allows the eggs to absorb the flavors of the gravy.
  • Garnishing: Finish the dish with freshly chopped coriander leaves for a burst of freshness and a vibrant color contrast. A squeeze of lemon juice can also add brightness to the dish before serving.
  • Pairing: Serve Egg Kurma with a variety of Indian breads like chapati, parotta, naan, or even with basmati rice. Balance the richness of the kurma with a simple side salad or raita.

Serving suggestions about Egg Kurma

Egg Kurma

  • With Indian Breads: Egg Kurma pairs wonderfully with different types of Indian bread such as chapatis, naan, parotta, or rotis. The rich gravy of the Kurma clings to these breads, making every bite flavorful.
  • Alongside Flavored Rice: Serve it with fragrant basmati rice, jeera rice, or even coconut rice for a complementary blend of flavors. The subtle flavors of the rice combined with the robustness of the Egg Kurma create a delightful meal.
  • As Part of a Meal Platter: Incorporate Egg Kurma into a thali or a meal platter that includes other vegetarian sides like dal, a dry vegetable curry, and raita alongside rice or bread. This not only provides variety but also balances the richness of the Kurma with lighter accompaniments.
  • With Biryani: Offering Egg Kurma as a side dish with biryani can be a feast for those who love deep, complex flavors. It provides a moist and flavorful counterpart to the aromatic and spiced biryani.
  • In a Fusion Wrap or Roll: For a more contemporary take, consider layering Egg Kurma inside a wrap or a paratha roll. Add some sliced onions, a sprinkle of chaat masala, and fresh coriander for a quick, flavorful meal on the go.
  • As a Savory Tart Filling: Another innovative way to enjoy Egg Kurma is by using it as a filling for savory tarts or pies, offering a fusion twist that can be an interesting experiment for special occasions.

Top 5 FAQs about Egg Kurma

Egg Korma Recipe, How to make egg kurma - Fas Kitchen

  • What is Egg Kurma? Egg Kurma, also known as Muttai Kurma, is a rich and aromatic Indian dish that combines boiled eggs with a creamy and spicy gravy. The gravy is made from a blend of spices, tomatoes, onions, and either yogurt, cream, or coconut milk, creating a complex flavor profile that embodies the essence of Indian cuisine.
  • What are the key ingredients needed to make Egg Kurma? The key ingredients for Egg Kurma include boiled eggs, onions, tomatoes, ginger-garlic paste, and a mixture of ground spices such as cumin, coriander, garam masala, and turmeric. Coconut milk or cream is often used to add richness to the gravy. Optionally, poppy seeds or cashews may be used to thicken the gravy and enhance its flavor.
  • How can I make my Egg Kurma gravy thicker or creamier? To achieve a thicker or creamier gravy, you can incorporate ground nuts like cashews or almonds into the spice paste. Additionally, adding a bit more coconut milk or a dollop of cream towards the end of cooking can increase the gravy’s richness. Another method is to simmer the gravy for a longer period, allowing it to reduce and thicken naturally.
  • Is Egg Kurma spicy, and how can I adjust the spice level? Egg Kurma can be adjusted to various spice levels to suit personal preferences. To make it less spicy, reduce the amount of chili powder and green chilies used in the recipe. For more heat, you can increase these ingredients accordingly. Remember, the inclusion of cream or coconut milk also helps moderate the dish’s spiciness.
  • What are some serving suggestions for Egg Kurma? Egg Kurma is traditionally served with Indian bread such as chapatis, naan, parotta, biryani, or flavored basmati rice. It can also accompany a thali meal, including other vegetarian dishes, to provide a wholesome and satisfying dining experience. Its versatility makes it suitable for any meal, be it a casual family dinner or a festive occasion.

Egg Kurma stands as a beautiful emblem of India’s rich culinary diversity, seamlessly blending the comforting texture of boiled eggs with a deeply aromatic and creamy gravy. This dish, in its essence, captures the complexity and vibrancy of Indian spices and cooking techniques, offering a testament to the country’s tradition of bringing together varied flavors in perfect harmony. The meticulous preparation of the gravy, enriched with ground spices, tomatoes, and onions, and finished with a touch of cream or coconut milk, envelops the protein-rich eggs in a cloak of bold yet balanced flavors.


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