Egg Kuruma (OPOS Method)

Ingredients (19)

• fresh coconut0.25 cup
• green chillies2
• dried red chilli1
• cashew nuts4
• fennel seeds0.5 tsp
• coriander powder0.5 tsp
• chilli powder0.5 tsp
• coconut oil2 tbsp
• onion1 cup
• tomato0.5 cup
• garlic cloves4
• ginger1 tsp
• curry leaves1 sprig
• eggs4
• water1 cup
• coconut milk0.5 cup
• egg1
• fresh coriander leaves2 tbsp
• salt

Method

1. 1

   Grind the grated coconut, green chillies, red chilli, cashew nuts, fennel seeds, coriander powder and chilli powder into a smooth paste using a little water.

2. 2

   Transfer the paste to a small stainless steel bowl suitable for pot-in-pot (PIP) cooking.

3. 3

   In a 2-litre pressure cooker, add the coconut oil.

4. 4

   Layer the sliced onions, tomatoes, garlic, ginger and curry leaves.

5. 5

   Place a trivet over the vegetables.

6. 6

   Keep the bowl containing the curry paste on the trivet.

7. 7

   Arrange the washed eggs beside the bowl on the trivet.

8. 8

   Close the cooker and cook on high for 6 minutes (approximately 2 whistles).

9. 9

   Allow the pressure to release naturally.

10. 10

    Remove the eggs and place them in cold water. Peel and keep aside.

11. 11

    Remove the bowl containing the cooked curry paste.

12. 12

    Mix the cooked curry paste into the onion and tomato mixture in the cooker.

13. 13

    Add 1 cup of water, ½ cup coconut milk and salt to taste.

14. 14

    Bring to a gentle simmer for 3–5 minutes.

15. 15

    (Optional) Beat one raw egg lightly and slowly pour it into the simmering curry while stirring continuously to enrich and slightly thicken the gravy.

16. 16

    Add the boiled eggs and simmer for another 2 minutes.

17. 17

    Switch off the heat and garnish with chopped coriander leaves.

18. 18

    Serve hot with chapati, parotta, appam, idiyappam or dosa.