Egg Kurma

Egg Kurma is a delicious curry or sidedish which makes a great combo with roti or rice. It can be also served for breakfast with dosa or appams. It's a simple and flavourful curry. The best part of a kurma is the grinding of  coconut and fennel seeds together. This gives a special taste to this delicious curry. I am not sure if this is the authentic egg kurma recipe, but this is how I make and we love this dish. I also make Vegetable Kurma similar to this. The main difference is that vegetables are cooked in coconut milk and cashews are also ground with coconut for Vegetable Kurma. You can also add cashews and coconut milk in this recipe too for extra richness and taste. Hope you all will try this out.

What you need?

3-4 Eggs

1 large Onion finely chopped

2 medium size Tomatoes chopped

1/2 tsp Mustard seeds

1 tsp Ginger Garlic paste

5-6 Curry Leaves

3-4 Green chillies chopped

Spices: 1 tsp Chilli powder, 1/2 tsp Coriander powder, 1/2 tsp Garam masala , A pinch Turmeric powder

3/4 cup shredded Coconut

1/2 tsp Fennel seeds

1 tsp Oil

few Coriander leaves

Salt

How to prepare?

Hard boil the eggs. Remove the shell, put slits in them and keep aside. 

Grind coconut and  fennel seeds to a smooth paste.

Heat oil in a pan. Splutter mustard seeds. Saute curry leaves, onion, green chillies and ginger garlic paste until the onions turn light brown. Add the tomatoes, saute until they are cooked. Now add the spices and salt, combine well. Add a little water to this and let it boil. Now keep this on a low flame and add coconut paste. Mix well and if required add water depending on the consistency you need. Cook for a few minutes and finally add the eggs. Mix well , cover and cook for a minute or two. Garnish with coriander leaves. Serve hot with roti, naan, appam, dosa or with rice.

Serves 2-3

Notes:

* You can grind green chillies and a few cashews along with coconut.

Now some Halloween pics....

The pumpkin carved by my hubby and son..

My lil Superman just before going to Trick or Treat....He had a great time knocking all the doors and when we came back home, he had planned his dinner - Candy n Chocolates he got :)

Have a great weekend friends....Cya all soon...:)

Rice Pongal

Pongal is a comfort food for us and I prepare it once a week. I have heard that it is prepared as a breakfast dish in Tamil nadu. But for us its always a lunch menu. It's a complete food with rice, dal and veggies, so you get your carbohydrates, proteins, vitamins and minerals in one go. The best part is it can be prepared so quick in a pressure cooker and its such a simple recipe. Pongal is my first choice whenever I am lazy to cook or if I don't have time to spend in the kitchen. I have already posted the recipes of Cracked Wheat pongal  and Oats Pongal earlier. I prepare all these pongals in the same way and we love all the varieties.

What you need?

1 cup Rice

1/2 cup Moong dal

1/2 cup Veggies of your choice

1/2 tsp Cumin seeds

1 tsp crushed Peppercorns or ground Pepper

1/4 tsp Turmeric powder

a pinch Asafoetida

4-5 Curry leaves

1/4 cup shredded Coconut (optional)

few Coriander leaves chopped

1 tsp Oil

4 cups Water

Salt

How to prepare?

Wash the rice and moong dal seperately, drain and keep aside.

Heat oil in pressure cooker. Splutter cumin seeds. Add crushed peppercorns or pepper powder and curry leaves, saute for few seconds. Add the moong dal and fry for a minute. Now add the rice and saute for a minute. Add vegetables to this and mix well. Pour in 4 cups of water. (I usually use 1:3 ratio for rice. Use your rice to water ratio and add an extra cup of water. It should work fine. Hence 4 cups of water here.) If you want it very mushy add more water.

Add salt, turmeric powder, asafoetida, coconut and corainder leaves. Mix well. Pressure cook for 3 whistles. Open when the pressure is completely released. Serve hot pongal with yogurt, pickle and papad.

Serves 3-4.