Egg Green Peas Kuruma

The boiled Eggs and cooked green peas is simmered in creamy coconut milk and the whole spices. And this egg green peas masala is very delicious and flavourful.

It take more time in deciding what to cook than cooking. Do you agree with me? Many a times when I am in this dilemma eggs comes into my rescue. The egg Green Peas Kuruma goes well with chapati ,Appam ,Idiyappam, Porotta,Puttu and so on.. Give it a try and I am sure. You are gonna to love this.

Green peas are a good source of minerals like iron, calcium and magnesium. They are also a good source of proteins. Eggs are a great source of proteins as well as Vitamin D. Lets move on to the recipe for easy egg and peas kuruma/egg and peas curry.


4 – 5 Hard boiled eggs
2 big Onion (finely sliced)
2 medium Tomato (grind to a paste)
2 Green chilly (split lengthwise)
1/2 cup Cooked green peas
1 medium size potato (cubed & boiled)
2-3 Tsp Coriander powder
1/4 -1/2 Tsp Turmeric powder
1/2 tsp Fennel powder
1 Tbsp each Chopped Ginger & garlic
1.5 Tsp Whole black pepper
A small stick Cinnamon
3 Cloves
3 Cardamom
1.5 cups Medium thick coconut milk
1/2 cup Thick coconut milk
Curry leaves
1 Tbsp Chopped Coriander leaves


Soak green peas in water over night or for 5-6 hrs. If you are using frozen green peas you need not soak and cook.

Pressure cook the soaked green peas along with 2 cups of water. When its done, strain and keep the green-peas and stock separately

Hard boil the eggs – Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water about 10 minutes.

Drain immediately and cool completely under cold running water. De-shell the eggs and cut into half. Slit the eggs. Keep this aside.

Cook 1 medium potato by removing the skin and cut it into cubes. Keep this aside.

Grind/crush together 1 Tbsp each Chopped Ginger & garlic,1.5 Tsp Whole black pepper, a small stick cinnamon, 3 cloves and 3 cardamom. Keep this aside.

Grind 1 1/2 cup grated coconut with 1/2 cup luke warm water to make 1/2 cup thick coconut milk. Luke warm water helps you to extract coconut milk well.
Grind the same coconut with 1 cup luke warm water to get 1 cup medium thick coconut milk.

Heat oil in a pan and add 2 finely sliced onions. Cook till it browns…
When onion becomes golden brown colour, add the ground masala, 2 green chillies & curry leaves. Cook till the raw smell of masala goes, 3 – 4 mins.
Add 2-3 Tsp coriander, 1/4-1/2 Tsp turmeric and 1/2 Tsp fennel powder, cook for another 3-4 mins.
Grind 2 medium tomatoes into paste and add the tomato paste along with required salt. Cook till the paste is reduced and oil starts appearing.
Add the cooked green peas and potato , stir well.
Add the medium thick coconut milk. Let it boil.
Add the boiled eggs, simmer and cook for 5 – 7 more minutes.
Add thick coconut milk and cook at lowest flame, for around 5 more minutes.
Garnish with coriander leaves. Serve hot with roti/appam/chapathi/puttu etc;

Watch the Recipe video here

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