EGG KURMA-HEALTHIER VERSION


EGG KURMA-HEALTHIER VERSION
Egg kurma with idlis and dosas is a favorite weekend breakfast for us. I have already posted the original egg kurma recipe MIL used to make in my initial post. Sometimes when I am with my in-laws, my MIL used to make this dish for my husband on Sundays since he is a vegetarian, while there will be some non-vegetarian dish as a side dish for the rest of us carnivores. I rarely make egg kurma these days since we started cutting down on carbs and fat in our diet. Recently I tried substituting the coconut with walnuts and used egg whites instead of whole eggs and the taste and color of this kurma was similar to the original full-fat recipe. In fact, this version was also very creamy. This is a very heart-healthy dish too. Even my mom started making chicken kurma this way. For my vegetarian friends, the same method can be used for vegetable kurma.

INGREDIENTS:
1. Onion, medium-sized, 1.
2. Tomato, 1.
3. Ginger-garlic paste, 1 teaspoon.
4. Cinnamon, 1 small stick.
5. Fennel seeds, ½ teaspoon.
6. Bay leaf, 1.
7. Egg Beaters or egg whites, 1 cup.
8. Walnuts, ¼ cup.
9. Chili powder, 2 teaspoons.
10. Coriander powder, 1 teaspoon.
11. Turmeric powder, 1 teaspoon.
12. Salt, as per taste.
13. Curry leaves and cilantro for seasoning.

PREPARATION:
Beat the egg whites with a fork and keep aside. Grind the walnuts into a smooth paste. A teaspoon of poppy seeds can also be added along with the walnuts while grinding. Dice the onion and tomato finely. Heat a pan with some oil. When the oil is hot enough, add the fennel seeds, cinnamon stick, and bay leaf and fry them for 1 minute. Add the chopped onion and tomato and sauté for few minutes. Then add ginger-garlic paste and sauté for a minute until everything is well blended. Add the chili powder, coriander powder, turmeric powder and fry for a minute until the raw smell of the spices goes. Add walnut paste with 1-1/2 cup of water with salt and cook over a medium flame for 10 minutes. When the kurma starts to thicken, pour spoonfuls of the egg whites into the kurma. Don’t mix the gravy after the egg whites are poured into the gravy. They will start to float on the top as they cook. Cook them closed for 5 more minutes. Garnish with curry leaves and cilantro and serve hot with idlis or dosas.

Variation: A spoonful of garam masala powder can also be used in place of the whole spices.

27 comments:

Ramya Vijaykumar said...

Walnuts instead of coconut thats definitely healthy and still the kurma looks creamy and yummy it should be richer too...

Poornima Nair said...

Wow...thats a great idea to use walnuts, an interesting variation. The kurma looks delicious.

Ann said...

Gita,Seeing the idlis with egg korma given me a great feeling..havent tried yet..definitely walnuts seem a great option to try..would love to check.Thanks

Lavi said...

Hi Gita..

Egg Kuruma looks so great. Walnut's is a great idea. Love this Kuruma totally!

Sanghi said...

This is very different egg kurma.. Will surely try out gita..!:)

Priya said...

Walnuts instead of coconuts, wow that a brilliant idea GIta..Kurma looks really rich!

Shama Nagarajan said...

walnut paste in kurma!!!!!!!....healthy one..yummy

Seena said...

Never thought of walnuts, in this, mine is always with coconut.. :)

Asha said...

I love adding Walnuts to gravy, makes it so creamy. Looks great Gita, will try sometime!:)

Vicky Xavier. said...

Great way to eliminate coconut and egg yolk. U r not alone dear, I m also in the same boat about this veg and non veg coking:) Nowadays I am slowly dragging my hubby to Nonveg.. ha ha ...
Kuruma looks delicious.

Laavanya said...

That's a nice twist... i usually use almond + onion paste to replace coconut.. must give walnuts a try - have a big bagload.

Pavithra said...

wow looking good and yummy egg kurma with soft idlis..mouthwatering and comfort food

Pooja said...

Using walnuts in curry is very new to me Gita..Looks delicious..

Jeena said...

Sounds delicious Gita. :-)

Vani said...

poached eggs kurma with walnuts sound really yum, Gita

Cham said...

Walnut subst, sounds a great idea, Love the idli and kurma!

Astra Libris said...

Such a beautiful recipe! I love how you added the walnuts!!

Ammu said...

Wow... very creative. Walnuts replacing coconut sounds interesting & rich tooo.

Nath said...

creamy.. with kurma... yummy.. ;)

curryworld said...

Hi Gita
lovely egg kurma ..great combination with idiyappam and appam ... :)
keep in touch
love
veena

Shreya said...

kurma is healthy and looks delicious. never tried idlis with egg kurma:-)

Smitha said...

Great idea abt adding walnuts.It looks yumm.

ARUNA said...

wow i never ate egg korma with idli.....nice combination!!!Using walnuts is definetely new!!!

n33ma said...

How come no one ever thought of walnuts before?good substitute.Looks good!

Chitra said...

i like this kurma and try without eggs:)

Priti said...

Looks yummy..nice texture and indeed healthy :)

Nath said...

yes, lumpia is similar to a spring roll but maybe different in filling, Spring rolls in Hokkien(chinese) dialect is Lumpia.
keep in touch... :)