Egg Kurma and lovely chickens

Past two weeks we had our county fair and there were variety of rabbits, goats, pigs, hen and ducks. They were very different from what I’ve seen in India. My brother is very much interested in all different species of farm animals. He had few pygmy goats, budgies, cockatiel and lovely Indian Fantail pigeons back in India.

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Hope you enjoyed these few snaps and here comes an easy recipe of egg kurma. Quick and easy to prepare.

Ingredients:

Roasted chickpeas (pottu kadalai) – 2 tsp (use minimal)
grated coconut – 3/4 cup
green chilies – 2-3
coriander powder – 1 tbsp
Egg – 2-3
Onion – 1 medium size
Tomato – 1
Curry leaves
Fennel seeds
Cardamom – 1
Coconut milk – 3 tbsp (optional)
Oil
Salt

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Method:

1. Grind roasted chickpeas, grated coconut, green chilies and coriander powder.

2. Heat 3 tsp of oil in a pan. Add curry leaves,fennel seeds and cardamom. Saute finely chopped onion till they get translucent.

3.Next add tomato and saute till they get mushy. After this add the ground paste. Add required amount of water and salt.

4. Cook the paste for a while and add the eggs one by one. Cover and cook in simmer. After a while stir a little without breaking the eggs. Let the eggs cook completely.

5. Once the eggs are completely cooked, add coconut milk and switch off the heat. Add cilantro on top.

Easy egg kurma ready. This goes well with idly, dosa, aappam and paratha.

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Mixed Vegetable Kurma

Ingredients:

Mixed vegetables (Carrots,Beans, Green peas – preferred, corn will make the kurma taste sweet)
Onion – 1 medium size
Ginger – 1 inch
Garlic – 3 cloves
Cinnamon – 2 sticks
Cloves – 2
Cardamom – 1
Poppy seeds – 1/2 tbs (Optional)
Coconut grated – 1/2 cup
Coriander powder – 2 tbs
Chilli powder – 1 tbs
Oil
Salt
Curry leaves (Optional)

Ingredients

Method:

1) Grind grated coconut, one cinnamon stick, poppy seeds, ginger and garlic into fine paste.
2) Heat oil in a pan and saute cloves, cinnamon and cardamom.
3) Next saute finely chopped onion and curry leaves till onion gets translucent.
4) Add chopped vegetables , salt and ground paste. Saute for few minutes.
5) Next add coriander powder and chili powder, again saute for few minutes.
6) Add one cup of water and pressure cook till the first whistle.
7) Garnish with coriander leaves.

This dish goes well with chapati, pulav and paratha.

Kurma