Egg cake kuruma

Egg cake kuruma


Egg                                                       3 no

Tomato                                                1 big

Small onion                                         5 or 6 no

Coriander powder                              2 tsp

Red chili powder                                1 tsp

Garam masala powder                     ½ tsp

Coriander leaves                                 for garnish

Pepper powder                                    ½ tsp

Ginger garlic paste                              1 tsp

Required salt

For grind

Shredded coconut                           ½ cup

Cashew nuts                                     5 or 6 no

Poppy seeds                                     ½ tsp

For seasoning

Fennel seeds                                    1 tsp

Oil                                                      1 tbsp

Curry leaves                                     1 strand




  • Grease the small bowl with little oil. Beat the eggs well with salt and pepper powder. In a pressure cookware add little water. Put the egg bowl in to the cookware. Pressure cook for 2 whistles. After natural pressure release cool down the egg bowl to room temperature. After cooling down carefully cut the egg. Keep it aside.
  • First grind the coconut, cashew nut and poppy seeds in a fine paste.
  • Heat a vessel with little oil. When the oil is hot add fennel seeds and curry leaves.
  • Add chopped small onions. Fry till the onions turns golden brown. And then add tomatoes. Saute well.
  • Add ginger garlic paste and all the powders. Saute well. Add coconut paste and enough water to make kuruma consistency. Add salt. Let it boil for 5 to 8 min.
  • Once the kuruma is cook well add egg cakes and coriander leaves. Switch off the flame.


Serve it with chappathi  or any pulao or rice.


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