May 18, 2016

Kongunad Egg Pepper Kuruma

Ingredients needed for Kongunad Egg Pepper Kuruma
For fried eggs
2 tsp oil
4 eggs, boiled and peeled
few curry leaves

For the masala
2 tbsp sesame oil
2 1/2 tbsp black peppercorn
3 inch cinnamon
2 tsp cumin
1 tbsp coriander seeds
1 tbsp khuskhus-white poppy seeds
2 sprigs curry leaves
2 onions slice
1/2 cup fresh shredded coconut
an  inch round tamarind ball
2 tomatoes rough chopped
1 tsp sea salt

For the tempering
1 tsp sesame oil
1 onion sliced
1 tsp turmeric

How to prepare Kongunad Egg Pepper Kuruma?
Hard boil the eggs and peel them.
Heat oil in a pan and add the curry leaves and the eggs. Fry till the eggs get browned a little. As the curry leaves turn crisp, remove and keep aside.
Heat oil in a fry pan and add the spices cumin, pepper, cinnamon, coriander seeds, poppy seeds and curry leaves together. Simmer and roast on a very low flame.
Add the onions and saute till they are brown. Add the shredded coconut, tamarind to the pan and fry for a couple of minutes. Remove and keep aside.
In the same pan add the tomatoes with salt and a cup of water, cook till they are soft.
Grind the tomatoes along with the onion-coconut mixture to a smooth paste.
Add 2 cups of water to the paste and prepare the gravy.

For the tempering the Kuruma
Heat oil in a pan. When its hot splutter the curry leaves. Add onion and fry till they are soft.
Add in the turmeric and the ground masala. Add in about a cup of water if needed. Let it simmer on a low flame for 5 minutes.
Remove from heat. Add in the fried eggs and mix well.
Serve hot with rice.

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