Spicy Egg Pepper Kuruma, Amma’s Kongunadu Egg Pepper Kuruma. Egg Pepper Kuruma – Fiery hot and awesome recipe for South Indian Kongunad style egg curry and pepper explained with step by step pictures and video. This is my mothers signature dish. She would make this for Sunday lunch when we were young. It has also featured on all our birthdays. I like it so much that I ask her to do this for me whenever she visits Bangalore. Egg curry and rice is all you need after a long day. Boiled fried eggs are added to a coconut pepper masala. This particular recipe is very famous in Coimbatore – Kongunadu region which is where I am from. There is no ginger or garlic in this curry and that makes this unique. This recipe is good served with rice. Rice is my first choice. Its equally good for idli and dosa. We make it spicy at home and black pepper is the only spice used. Please adjust the level of black pepper in recipe to suit your family’s taste. Here are other egg recipes from the site. Egg Recipes Here is the video of how to make Kongunadu Egg Pepper Kuruma for rice. Here is how to make Kongunadu Egg Pepper Kuruma for rice. First, lets make a masala for the kuruma. Heat oil in a pan. Indian sesame oil is what is used in this recipe. Peanut oil or vegetable oil can also be used. Add in the black pepper, cinnamon, coriander seeds and curry leaves. There is no ginger or garlic in this recipe. Similarly, there is no green chillies or red chillies used to spice up the gravy. Black pepper is the only spice used. If you are making this dish for the first time, use only a tablespoon of black pepper. Add in the onions and sauté till the onions are soft. Add in the tomatoes, salt and tamarind. Sauté on a medium flame till the tomatoes are soft and mushy. Add in the white poppy seeds and fresh shredded coconut. If you cannot source poppy seeds in a place where you live or the ingredient is banned where you live, use about 5-6 cashew nuts in place of poppy seeds. Or one can even just omit it. Sauté for a couple of minutes. Let the mixture cool a bit. Add about a cup of water and grind the mixture to a fine paste. Grinding the mixture to a fine paste is very important. So take your time and grind it to a fine paste in a mixie. Set aside. Tempering the Kongunadu egg pepper kuruma. Heat oil in a pan and add in curry leaves and chopped onions. Sauté till the onions are soft. Add in the turmeric powder and sauté for a few seconds. Add in quarter cup of water. Add in the ground paste. Wash the jar / bowl with quarter cup of water and add it back to the pan. Let it simmer for a couple of minutes. In the mean time, lets fry the eggs. Get the eggs boiled and peeled. If you want to know more about boiling eggs, Read Here. Heat oil in a pan (preferably non stick pan) and add in the eggs. Just make some incision on the eggs with a knife so the masalas can penetrate later. Sauté for a minute. Add in the curry leaves and keep sautéing until the eggs are fried golden. Add the eggs in the simmering gravy. After adding the eggs, just simmer the gravy for couple of minutes more. Do not cook for long. Fantastic egg kurma is ready. Serve with hot rice. It also tastes good with idli and dosa. 4.9 from 10 reviews
Tempering the Kongunadu Egg Pepper Kuruma
1 teaspoon Indian sesame oil 1 sprig curry leaves 1/4 cup onions, chopped 1/2 teaspoon turmeric powder 1/2 cup water
Fried eggs for Kongunadu Egg Pepper Kuruma
1/2 teaspoon Indian sesame oil 5 hard boiled eggs 1 sprig curry leaves Tempering the Kongunadu egg pepper kuruma. Heat oil in a pan and add in curry leaves and chopped onions. Sauté till the onions are soft. Add in the turmeric powder and sauté for a few seconds. Add in quarter cup of water. Add in the ground paste. Wash the jar / bowl with quarter cup of water and add it back to the pan. Let it simmer for a couple of minutes. In the mean time, lets fry the eggs. Get the eggs boiled and peeled. If you want to know more about boiling eggs, Read Here. Heat oil in a pan (preferably non stick pan) and add in the eggs. Just make some incision on the eggs with a knife so the masalas can penetrate later. Sauté for a minute. Add in the curry leaves and keep sautéing until the eggs are fried golden. Add the eggs in the simmering gravy. After adding the eggs, just simmer the gravy for couple of minutes more. Do not cook for long. Fantastic egg kurma is ready. Serve with hot rice. It also tastes good with idli and dosa.
