Coimbatore-style Egg Kuruma

Coimbatore-style Egg Kuruma

This perfect meal of egg Curry is all you need at the end of a long day. Best served with rice.

Time: 50 min Servings: 6

Prep: 30 min Cook: 20 min Ready In: 50 min

Heat oil in a pan and add the curry leaves to it. Break the eggs onto the pan like you are making a fried egg. Fry on both sides. Sprinkle it with a bit of salt. Keep aside.
Make the masala powder by heating oil in a saute pan, add all the spices together and roast on low heat until the spices are fragrant.
Add in the onions and saute till down and then the shredded coconut till brown. Turn off the heat and let cool.
Grind this with a bit of water. Keep aside
Meanwhile add a bit of oil and fry the tomatoes. Add in 1 cup of water and cook until soft. Add in the masala mixture and the additional water and coconut milk. Adjust for seasoning. Let this simmer for 5 minutes.
Make the tempering by heating sesame oil and then adding onions to it. Let the onions brown and then add the curry leaves.
Add in the fried eggs into the curry. Top with the tempering. Serve hot with rice.

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