Recipe for an easy muttai kurma made with coconut masala paste from scratch. Perfect side dish for Idli and Dosai. South Indian style Muttai Kuruma recipe.
This boiled egg curry is the perfect side dish for a lazy Sunday breakfast or for a weeknight dinner. If you are a vegetarian, sauteed mushrooms can be added in the end instead of eggs. Shallots are used in the recipe. Onions can also be used instead of shallots if you are in a hurry or cannot source the shallots. Coconut oil adds a nice aroma and flavour to the kuruma. Any vegetable oil can be used if you do not want to use coconut oil.
Note: Poppy seeds are used in this recipe. If poppy seeds are not available in the country where you live, just omit them.
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Here is the video of how to make Muttai Kurma Recipe
For Kuruma Masala Paste
1 teaspoon coconut oil 1/4 inch cinnamon 2 cloves 1/4 teaspoon fennel seeds 5 dried red chillies 1 sprig curry leaves 1 teaspoon white poppy seeds 5 shallots, sliced 1 pod country garlic or regular garlic 10 cashews 1 tomato, chopped 1/4 cup fresh shredded coconut 1/4 teaspoon turmeric powder 1/2 cup water
Other Ingredients For Muttai Kuruma
1 teaspoon coconut oil 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1 dried red chillies 1 sprig of curry leaves 1/4 cup shallots, sliced 1 tomato 1 teaspoon salt 1 cup water 4 hard-boiled eggs 2 teaspoon coriander leaves
First, let’s make the kuruma masala paste. Heat oil in a pan and add in the cinnamon, cloves, fennel seeds, dried red chillies and curry leaves. Saute for a few seconds. Add in the poppy seeds, shallots, garlic and cashews. Saute for a couple of minutes. Add the tomatoes, coconut and turmeric powder. The coconut and the cashews make the kuruma very rich and give a nice body and thickness to the kuruma. Saute for a minute. Remove the pan from heat and set aside to cool.
Transfer the mixture to a blender/mixie and add about half a cup of water. Grind to a smooth paste. Set aside.
Now, let us make the kuruma. Heat oil in a pan and add in the cumin seeds, fennel seeds, curry leaves and dried red chillies. Saute for a few seconds. Add the sliced shallots to the pan. Cook till the shallots are soft. It will take about 2-3 minutes. Add in the tomato and the salt. Cook for a couple of minutes till the tomato is soft. Add in the ground paste. Wash the blender/mixie with water and add to the pan. Cover the pan with a lid and simmer the curry for five minutes.
Add the boiled eggs to the pan. Makes some cuts on the eggs so the kurma flavour penetrates into the egg. Simmer the curry for a couple of minutes. Finally, finish the curry by adding a generous sprinkling of coriander leaves.
Serve with Idli, Dosai and Appam.
Notes
If you are a vegetarian, sauteed mushrooms can be added in the end instead of eggs.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
For Kuruma Masala Paste
1 teaspoon coconut oil 1/4 inch cinnamon 2 cloves 1/4 teaspoon fennel seeds 5 dried red chillies 1 sprig curry leaves 1 teaspoon white poppy seeds 5 shallots, sliced 1 pod country garlic or regular garlic 10 cashews 1 tomato, chopped 1/4 cup fresh shredded coconut 1/4 teaspoon turmeric powder 1/2 cup water
Other Ingredients For Muttai Kuruma
1 teaspoon coconut oil 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1 dried red chillies 1 sprig of curry leaves 1/4 cup shallots, sliced 1 tomato 1 teaspoon salt 1 cup water 4 hard-boiled eggs 2 teaspoon coriander leaves
First, let’s make the kuruma masala paste. Heat oil in a pan and add in the cinnamon, cloves, fennel seeds, dried red chillies and curry leaves. Saute for a few seconds. Add in the poppy seeds, shallots, garlic and cashews. Saute for a couple of minutes. Add the tomatoes, coconut and turmeric powder. The coconut and the cashews make the kuruma very rich and give a nice body and thickness to the kuruma. Saute for a minute. Remove the pan from heat and set aside to cool.
Transfer the mixture to a blender/mixie and add about half a cup of water. Grind to a smooth paste. Set aside.
Now, let us make the kuruma. Heat oil in a pan and add in the cumin seeds, fennel seeds, curry leaves and dried red chillies. Saute for a few seconds. Add the sliced shallots to the pan. Cook till the shallots are soft. It will take about 2-3 minutes. Add in the tomato and the salt. Cook for a couple of minutes till the tomato is soft. Add in the ground paste. Wash the blender/mixie with water and add to the pan. Cover the pan with a lid and simmer the curry for five minutes.
Add the boiled eggs to the pan. Makes some cuts on the eggs so the kurma flavour penetrates into the egg. Simmer the curry for a couple of minutes. Finally, finish the curry by adding a generous sprinkling of coriander leaves.
Serve with Idli, Dosai and Appam.
Notes
If you are a vegetarian, sauteed mushrooms can be added in the end instead of eggs.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/muttai-kuruma/
The recipe for Vellai Mutton Kurma is a perfect accompaniment for idli, dosai, and appam. This South Indian-style kurma makes for the perfect Sunday breakfast.
Mutton vellai kurma makes the perfect accompaniment to idli, dosai, or appam for a Sunday breakfast. This is a heavy kurma fortified with the richness of cashews and coconut. We like to make it a little spicy at home by amping up the green chillies. Green chillies are ground to a paste and added to the kurma. You can adjust the chillies according to your liking. The spice kind of balances the richness of the kurma.
If you are a vegetarian and would like to try this recipe, check https://youtu.be/1Qr20cGzoZA
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Here is the video of how to make Mutton Vellai Kurma
Ingredients
2 teaspoon coconut oil 2 cloves 2 cardamom 1 sprig of curry leaves 1 tablespoon minced ginger 2 green chillies 1/3 cup onions, sliced 1/2 teaspoon salt 2 tomatoes, chopped 3 sprigs of mint leaves 1 cup water 1/2 teaspoon black pepper powder 2 sprigs of coriander leaves
For Cooking Mutton
500 grams of mutton bone-in 1 cup water 2 cloves 2 cardamom 1 small piece of cinnamon 1 star anise 3/4 teaspoon salt
For Vellai Masala Paste
1/3 cup fresh coconut 20 cashews 8 green chillies 1/2 teaspoon fennel seeds 2 teaspoon fried gram dal (pottukadalai) 1/2 cup water
First, let’s cook the mutton. I prefer cooking the mutton in a pressure cooker and here is how I do it. Bone-in mutton is preferred and keep the pieces small and bite-size for this kurma. Add the cleaned mutton to a cooker. Add the water, spices, and salt. Cover the pan with a lid and add the pressure weight. Cook on a medium flame for about 20-25 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle down. Open the cooker and check if the meat is soft and tender. If need be, cook for a few more minutes. Set aside.
Grind everything listed under vellai masala paste. Grind to a smooth paste in a blender or a heavy-duty mixie. Set aside.
Now let’s make the kurma.
Heat oil in a pan and add in the cloves, cardamom, curry leaves, and ginger. Saute for a few seconds. Add in chopped green chillies and the sliced onions. Cook till the onions are soft. Add the remaining salt and the tomatoes. Go easy on the salt as the mutton is already salted. Add the mint leaves and mix well to combine. Cover the pan with a lid and cook for a couple of minutes.
Add the cooked mutton along with the stock. Add the ground vellai masala paste. Wash the mixie with a cup of water and add to the pan. Mix well. Cover the pan with a lid and simmer on a low flame for 5-7 minutes. The kurma might foam up a little while cooking. So keep stirring every now and then.
Finally, finish with sprinkling black pepper powder and coriander leaves.
Serve hot with idli, dosai, and appam.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
