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
For layering
- 2 teaspoon vegetable oil
- 1 teaspoon ginger garlic paste
- 3 medium sized onions, sliced
- 2 tomatoes, chopped
- 1 1/2 teaspoon homemade curry masala powder
- 1 teaspoon salt
- 1/2 inch piece of tamarind, goose berry size
For finishing
- 1/2 cup thick coconut milk
- 1/2 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.
Notes
If using canned coconut milk, just add one cup of canned milk in total. 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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: Tamilnadu
For layering
- 2 teaspoon vegetable oil
- 1 teaspoon ginger garlic paste
- 3 medium sized onions, sliced
- 2 tomatoes, chopped
- 1 1/2 teaspoon homemade curry masala powder
- 1 teaspoon salt
- 1/2 inch piece of tamarind, goose berry size
For finishing
- 1/2 cup thick coconut milk
- 1/2 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.
Notes
If using canned coconut milk, just add one cup of canned milk in total. 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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/egg-kuruma-muttai-kuruma-egg-curry/
Once a year, perur athama would grind curry masala powder. The quintessential masala powder used for kurmas, chicken and mutton curries. She would put in so much of effort right from selecting the chillies and spices, dry roasting them, drying them in the sun so its absolutely dry and lasts for a long time, grinding them etc… Her long time driver Kennedy would load the jeep with all the roasted spices and carefully take it to the rice mill and grind it to ammas preference.
The hot ground masala was spread on newspapers lined in the dining room to cool. The entire house smelled of the masala. After 3-4 hours of cooling, the masala was carefully packed and stored in the kitchen store room. Perur athama was persnickety and her kitchen ran on a zero error policy. Everything was carefully looked upon and her dishes are legendary in our family. She is a true treasure. She would also send the curry masala spice powder in nice stainless steel boxes sealed on the outside with another plastic bag to all of her family. It lasted for an year. She is getting quite old now and I wish her a lot of health. This recipe is legendary and can turn even an ordinary recipe to something gourmet.
This recipe can be doubled or tripled according to your needs. Here are some tips to be followed so the masala powder lasts for a long time.
Make sure the ingredients are well roasted. # If you are grinding the powder at home, make sure the mixie / grinder is completely dry. Use a cloth to wipe off any moistness # Spread the ground masala on a newspaper and allow it to dry completely. The grinding process makes the masala hot and it needs to be completely cool before you can store it in bottles. # Make sure the masala powder is absolutely moist free and dry before storing it # For retaining the freshness of the masala, store the masala in the freezer and use as required.
Here is how to do home made curry masala powder. I make this masala once in a month and grind in my mixie. You can double or triple this recipe if you want to. This recipe is so versatile. Use it while making kurmas, chicken or mutton dishes. Just a tablespoonful of this masala makes the dish very flavorful.
Dry roast all the ingredients separately until well roasted and fragrant. Set aside on a plate to cool. First lets dry roast the red chillies. Dry roast the chillies on low flame until the chillies starts to fluff up a bit and is brown here and there. Please use caution to not burn the chillies. The entire masala will be ruined if burnt spices are used. Set aside on a plate to cool.
Add in the rest of the ingredients and dry roast till its very fragrant and the seeds are slightly brown. If your are doubling or tripling the recipe, dry roast in batches.
Wait for the roasted spices to completely cool before grinding.
Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches.
Spread the ground masala on a newspaper to cool. Let it completely cool before you can store it in bottles.
Here are some of the recipes you can make with curry masala powder.
10 Minute Egg Curry
Kongunad Mutton Kuzhambu
- Measurements used – 1 cup = 250ml
- 30 dried red chillies
- 5 sticks cinnamon ( two inch sticks)
- 5 cloves
- 1/2 cup coriander seeds
- 1 tablespoon cumin seeds
- 2 tablespoon fennel seeds
- Dry roast the chillies on low flame until the chillies starts to fluff up a bit and is brown here and there. Please use caution to not burn the chillies.
- Add in the rest of the ingredients and dry roast till its very fragrant and the seeds are slightly brown. If your are doubling or tripling the recipe, dry roast in batches.
- Wait for the roasted spices to completely cool before grinding.
- Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches.
- Spread the ground masala on a newspaper to cool. Let it completely cool before you can store it in bottles.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Spice Powder
- Cuisine: Tamilnadu
