For chappathi/Roti, it’s a bit twist to prepare a side dish.. most of the days here we have Roti for dinner, i prefer some things new, healthy, tasty, for it.. otherwise soon Roti will get bore, this is a unique kuruma.. simple and tasty one.. consumes very less time to prepare.. i found lot of egg curry in google this one ping my taste bud to try immediately,
I’m sorry i miss the recipe source.. Egg is one of the precious ingredients in homes, it helps a lot in busy schedule.. a best accomplishment with Roti.. Rich gravy taste like restaurant Egg curry, This delicious Egg kuruma give a good pair with Idli, Dosa too.. mostly for dinner preparation i have to found a new gravy, to change the regular taste.. okay here you go with the preparation and do try and let me know your experience…

Check the few more Egg recipe to pair with Roti..

• Chettinad Egg Curry, Spicy flavorful gravy
• Egg Salna, such a simple and tasty side dish for roti
• Egg Roast, its a semi gravy kind of, spicy, tangy dish..

Egg Kuruma

Prep Time: 15 mins   |  Cook time: 30 mins    |  Serves: 2

Ingredients

Egg	3-4 nos
Onion	1 medium sized
Tomato	2 nos
Oil	2 tsp
Ginger Garlic paste	1 tsp
Chillie powder	1 tsp
Coriander Powder	1 tsp
Turmeric Powder	1/4 tsp
Graham masala	1/2 tsp
Salt	as needed
Green Chillie	2-3 nos

Ingredients to Roast and Grind

Coconut	1/4 cup
Cashew nuts	5-6 nos
Jeera	1 tsp
Cloves	2 nos
Cardamom	1 nos
Cinnamon	1 inch
Kasa Kasa	1 tsp

Method

  1. Roast the ingredients slightly, make it cool and grind it to a smooth paste..

 2. Heat a Kadai with oil, temper the jeera and sauté the onions till they turns pink, add in the ginger garlic paste, green chillie to it and sauté it for few mins.. you can add curry Leaves in this stage, i skipped curry leaves in this curry

 

  3. Add the chopped tomatoes and coo till they mushed well, now add the chile powder, coriander powder, Turmeric powder, Graham masala, Salt to it and sauté well for 2-3 mins in low flame..

 4. Add in the grinded masala paste to it and add some water, bring this to boil in medium flame, adjust the salt in this stage..

  5. Hard boil the eggs, and remove the shell, slit the eggs and drop the eggs in the boiled curry, garnish with coriander leaves

Notes

• When hard boiling the eggs, always take the eggs in room temperature.. if its refrigerated then wait until they come to room temperature..
• roasting the masala, is optional.. can use the raw masala too..
• If you want ginger garlic paste more then add a extra tsp.. Egg is gastric adding Ginger Garlic paste reuse the gastric effects..
• Adjust the spice level to your taste buds..

“Egg Kuruma”