Scrambled Egg Kurma

mom's special egg kurma

Mom Egg Kurma



Oil For the fry

Salt to taste


For the tempering/tadka:

Fennel seeds-1/4 tsp

Curry leaves


For the Tomato paste:

Onion-2 medium


Ginger garlic paste-1 tsp

Turmeric powder-1/4 tsp


For the Coconut Paste:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch





Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste with the coconut.
    1. Heat oil in a pan, add onions and sauté it.
    2. Add ginger garlic paste and cook For the 2 mins
    3. Add tomatoes, turmeric,  salt and cook it For the 5 mins.
    4. Grind it in a blender and make a fine paste. Tomato paste is ready.
    5. Heat oil in a pan, add fennel seeds and curry leaves.
    6. Once it’s spluttered add tomato paste and cook For the 5 mins.
    7. Add coconut paste, salt, water and allow cooking till oil floats at the top.
    8. Heat oil in another pan, add chopped onions and green chillies sauté it.
    9. Pour the whisked egg and scramble it.
    10. Add scrambled egg in the gravy and mix it well and cook in a low flame For the few mins.
    11. Garnish it with the coriander leaves.
    12. Serve it hot with rice.