Egg cake kuruma
Ingredients
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
EGG CAKE
KURUMA
Method
- 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.