Muttai Kurma

🔥 Prep

• Peel the 4 boiled eggs and make 2-3 shallow slits on each egg with a knife.
• Finely chop the 1 onion.
• Finely chop the 1 tomato.
• Grind the 3 tbsp grated coconut, 8 cashew nuts, and 1 tsp fennel seeds with a little water to a smooth paste.
• Measure out 1.5 tbsp oil, 1 tsp garam masala, 1 tsp salt, and 200 ml water.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a kadai or deep pan over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 5 minutes until translucent and golden.
• 3. Add the chopped tomato and cook for 3 minutes until soft and mushy.
• 4. Stir in the ground coconut-cashew-fennel paste and cook for 4 minutes until the raw smell disappears and oil separates slightly.
• 5. Pour in the 200 ml water, add 1 tsp salt, and bring to a gentle boil.
• 6. Reduce heat to low and carefully slide in the 4 slit boiled eggs.
• 7. Simmer the kurma for 8 minutes to allow the eggs to absorb the flavors.
• 8. Sprinkle 1 tsp garam masala over the gravy and stir gently to combine.
• 9. Cook for 2 minutes more, then turn off the heat.

🔥 Serve

• Transfer the Muttai Kurma to a serving bowl.
• Serve hot with steamed rice, chapati, dosa, or appam.
• Garnish with fresh coriander leaves if desired.