Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Egg Kurma

Plain eggs halves look beautiful and tasty in this colorful curry - mainly prepared with tomatoes… lot of tomatoes.


6 Eggs, boiled, peeled and each cut into two halves
6 to 8 big ripe juicy tomatoes, cut into small pieces
One small piece of coconut, powdered
1 tablespoon of fresh dhania-jeera(coriander-cumin) powder
4 cloves of garlic - finely minced
Salt and red chilli powder to taste or 1 tsp each

Tomatoes, Dhania-Jeera powder, Dry Coconut piece for Egg Kurma Tomato - Coconut Gravy Thickening on the Stove -


First do the popu (frying few mustard seeds, cumin seeds and curry leaves in 1 tsp of oil) in a pan. To it, add all the above ingredients except eggs. Cook it covered on high heat until the tomatoes are softened. Then reduce the heat and let it simmer for about 5 to 10 minutes to thicken the gravy. Don’t add water. The gravy must be all tomatoes and coconut. Just before you turn off the heat, add the boiled eggs and mix it once.

Egg Kurma (Egg Curry, Egg Pulusu)

When prepared with fresh ripe tomatoes, with or without the eggs, this will turn into one rich and satisfying curry. The taste of cooked and thickened tomato juice with lightly added Indian masala just explodes in your mouth when eaten with plain rice or with rotis.

Posted by Indira©Copyrighted in Tomato, Eggs (Monday June 27, 2005 at 7:27 pm- permalink)

The New Home of Mahanandi:

44 comments for Egg Kurma »

  1. tried ur recipe 2day & it was really good

    Comment by Anonymous — June 28, 2005 @ 3:01 pm

  2. yummm…I am the biggest fan of egg curries and am always looking out for new recipes. Yours sounds delicious. Thanks!

    Comment by Nupur — June 28, 2005 @ 8:20 pm

  3. ooh - I’d forgotten all about egg korma. I used to eat back in the days when I was a vegetarian. Maybe I should give it another try soon!

    Comment by sam — June 28, 2005 @ 10:57 pm

  4. Hi Indira,
    I saw the exact photo of this egg kurma recipe photo in the following link.
    Just letting you know about this.


    Indira replies:
    Thanks Jayasri. That’s my photo and the newspaper stole it.
    Are you by any chance a lawyer or law student? Do you want to do some probono work on behalf of my blog and send some lawyer notices to this newspaper?:)

    Comment by Jayasri — March 14, 2006 @ 8:25 pm

  5. Hi ,
    I prepared Egg kurma looking at the procedure in this page.

    As part of regular cooking style i put onions in that , Apart from that everything looked okay.

    Thanks for sharing the recipe.

    Can you tell me the sites where I can find more and more recipes of andhra and south indian .

    Although to learn the ones in this page would take a lot time :) :) .

    Take care of yourself,

    Comment by Sandeep — April 6, 2006 @ 1:23 am

  6. Hi Indira,
    This recipe looks great.I will try it with idlis or dosas.

    Do you have a good recipe for appams?


    Comment by joan fonseca — April 6, 2006 @ 10:05 am

  7. Hey Indira, I am an Andhrite, recently married and now in Colorado. I tried out this recipe today and t’was the tastiest egg curry I and my husband have had in a longtime. Chaala Chaala Bagundi! I am going to make it soon for my mother who’s visiting from India next month. Will give you due credit though, she would never believe me otherwise:-)

    Comment by Deepa — January 17, 2007 @ 3:30 pm

  8. hi this is really good

    Comment by lavanya — August 24, 2007 @ 12:08 pm

  9. I have tried your Roasted Red Capsicum Chutney but added more content of curd.

    I have used it as a salad dressing with fresh vegis and its taste very good.


    Comment by Anand Singh — October 31, 2007 @ 4:42 am

  10. Hi Indira

    Ur recipe sounds delicious. My husband love egg recipes. I should try this.

    Comment by SABITHA PRASHANTH — December 9, 2007 @ 3:58 am

  11. no, no, use less tomatoes, more onions, try a little cashew, maybe i am bastardising the recipe, but cashew, watermelon seeds, sesame, saunf and curds do the trick. Sorry for offending your recipe, but tomatoes makes it too tangy and sour for taste. Keep the faith, and don’t be let down by this. Regards.

    Comment by cornpolish — January 4, 2008 @ 11:45 am

  12. Hi,

    the Egg curma was so good and my room mate liked it


    Comment by john — January 12, 2008 @ 4:03 pm

  13. […] Also check out Egg Curry @ Saffron Trail Aayi’s Recipes Food, in the Main Sailu’s Food Mahanandi […]

    Pingback by jugalbandi » Egg Korma — January 30, 2008 @ 6:54 am

  14. When I was in Hyderabad my hosts made me a breakfast similar to this, but the eggs were poached in the curry. Do you know of a recipe like that? Do you think it would work if I just poached the eggs in this?

    Comment by Rob Kurth — January 20, 2010 @ 6:11 pm

  15. My word!! I came back looking for a curry that I’d made a looong time ago and found my own comment from three years ago…How time flies….yet your recipes retain that magical taste Indira :)

    Comment by Deepa — March 16, 2010 @ 11:55 am

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