Muttai Kuruma – How to make Tamilnadu style Muttai Kuruma – Egg kuruma – Egg Curry – 10 minute Recipe
This is an easy and quick 10 minute muttai kuruma made using home made curry masala powder. Here is the recipe for homemade curry masala powder. The powder is very versatile and can be used to flavor kurmas, chicken and meat dishes.
This muttai kuruma is a part OPOS Recipe – One Pot One Shot recipe.
We are not going to saute or fry anything in this recipe. We will layer the ingredients in a cooker and cook. Do not scale the recipe up or down. Use exact measurements and equipment. This recipe works well ONLY in a 2 or 3 liter Indian style pressure cooker. Do not use a big cooker without adjusting the quantity. It wont work. If using induction stove (recommended), cook the curry at 1200W for 6 minutes or 3 whistles whichever is earlier. If using gas stove, cook on medium heat for 3 whistles.
Many people ask me if things will be raw after cooked as we are not sauteing anything. My answer is no. It will be perfectly cooked. Just try it once. I am sure you will like it.The food cooks in its own juices making it so flavorful. The thing with OPOS is that we use very little water in cooking. So the flavor gets concentrated with the liquids found in vegetables.
Lets start the layering for the muttai kuruma. Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste (dont add too much, the curry will become pungent), Add in the sliced onions and then the tomatoes. Add in 1 1/2 teaspoon of the home made curry masala powder, tamarind and the salt.
Here is the recipe for homemade curry masala powder.
Set your stove to medium high heat on a gas stove, if using induction set it to 1200W. Cook for 3 whistles.
Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.
Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs. Muttai kuruma is ready. Serve with aapam , idli , thengai paal saadam or dosa.
Here is how to do coconut milk at home. If using canned coconut milk, just add one cup of canned milk in total.
Popular Egg Dishes from Kannamma Cooks
- 2 teaspoon vegetable oil
- 1 teaspoon ginger garlic paste
- 3 medium sized onions, sliced
- 2 tomatoes, chopped
- 1½ teaspoon homemade curry masala powder
- 1 teaspoon salt
- ½ inch piece of tamarind, goose berry size
- ½ cup thick coconut milk
- ½ cup thin coconut milk
- 2 sprigs curry leaves
- 3-4 eggs, hardboiled
- 2 sprigs coriander leaves
- Add in two teaspoon of vegetable oil in a pressure cooker. Add in the ginger garlic paste, Add in the sliced onions and then the tomatoes. Add in the home made curry masala powder, tamarind and salt.
- Set your stove to medium high heat on a gas stove or your induction stove to 1200W. Cook for 3 whistles.
- Switch off the flame and wait for the pressure from the cooker to release naturally. Open the cooker and transfer the cooked mixture to a mixie / grinder and grind to a smooth paste.
- Transfer the ground mixture to the pan and add in the curry leaves, coriander leaves and the coconut milk. Let it simmer for a minute. Add in the boiled eggs and serve with chapati, aapam, idli or dosa.
Do not use too much ginger garlic paste or curry masala powder. The curry will become very pungent to taste.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.
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