05 January 2014

Egg and Green Peas Kurma

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Egg and green peas kurma

Recipe source : Magic Oven-Lakshmi Nair.
Kerala style egg and green peas curry with coconut milk.
Prep Time: 15 minutes
Cook time: 30 minutes
Serves: 4 to 5 people
  1. Hard boiled eggs- 5 nos
  2. Onion,finely sliced-2 large
  3. Green chilies,cut vertically-4 to 5 nos( or to taste)
  4. Coriander powder-1.5 tsp
  5. Turmeric powder-1/2 tsp
  6. Tomato,pureed-2 medium
  7. Potato,boiled and diced- 2 small( see notes)
  8. Green peas,cooked and drained-1/2 cup( see notes)
  9. Thin coconut milk-1.5 cups
  10. Thick coconut milk-1/2 cup
  11. Curry leaves-2 sprigs
  12. Coriander leaves-to garnish
  13. Coconut oil-as required
  14. Salt-to taste
For Masala paste:
  1. Whole black pepper- 1 tsp( see notes)
  2. Cinnamon-1" piece
  3. Cloves- 3 to 4 nos
  4. Cardamom-3 nos
  5. Ginger-1" piece
  6. Garlic-4 small cloves

  • Coarsely grind together all the ingredients listed under "for masala paste".Keep aside.
  • Heat oil in a pan,add onion and green chilies,saute until it turns soft.
  • Add the prepared masala paste and saute until raw smell leaves.
  • Add coriander powder and turmeric powder,saute for a minute.
  • Now add pureed tomato and salt to taste.Cook until oil starts to separate.
  • Add potato and green peas.Mix well until combined.
  • Next add thin coconut milk and bring it to a boil.
  • Add hard boiled eggs and cook for about 5 minutes.Add thick coconut milk and bring it to just under a boil.
  • Add curry leaves and coriander leaves.Mix well.
  • Serve with appam,idiappam or chapathi.
    • I used about 1 and 1/4 cups cooked green peas,and omitted the potatoes.
    • The original recipe calls for 1.5 tsp of whole black pepper.Adjust the quantity according to your spice level. 


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