|Poached Egg Korma
Every family has its Sunday morning ritual. At my mom’s place, it was more of a Sunday afternoon ritual for me and my sister as we rarely ever managed to wake up in the am. We always had rice, paruppu (dal), rasam and fried eggs. This has been my dad’s Sunday brunch for as long as I can remember and we just followed suit. In my husband’s place, it is dosai and poached egg korma. There is something very comforting about these familiar rituals. This is especially true when I am away from home. I start craving the familiarity, the usual tedium.
Go on any holiday and I’d start missing our giant-size triple bed (a double bed plus a single bed to accommodate the 4 of us), the bathroom bucket (I am not a shower person/tub person, I am a native Indian (Tamil) and I want my bucket and mug – what is it with five star hotels and buckets?), my cupboard (however messy it is) and idli/dosai!! At home it is unimaginable that I can miss idli/dosai, after all this is what we have every day. Even Murugan idli kadai may be closed on some days but not our idli kadai at home. It functions 24/7 365 days. Once our wet grinder broke down and we thought we may have to go through a day without idli but then we borrowed our neighbour’s grinder to make the idli batter and saved the day. How about that?
So this here is our Sunday morning ritual, Dosai and Poached egg korma. The korma is fresh, simple and beautifully balanced and makes for a hearty breakfast with idli, dosai or chappathi.
What’s your Sunday morning ritual?
Preparation time: 10 mins
Cooking time:20 mins
Eggs – 5
Coconut milk extracted from 1 coconut
Onions – 2 finely chopped
Tomatoes – 2 finely chopped
Fennel seeds – 1 tsp
Cinnamon – 1 inch stick
Chilli – 1 slit lengthwise
Curry leaves – 1 stem
Chilli Powder – 3 tbsp
Turmeric – ½ tsp
Oil – 2 tsp
Salt to taste
Coriander leaves – handful, chopped for garnishing
1. Heat oil in a kadai and when hot add fennel seeds followed by the cinnamon stick. Add chopped onions and fry till translucent. Add chopped tomatoes and sauté for 2-3 minutes.
2. When the tomatoes are cooked through, add chilli powder, turmeric powder and half a cup of water and let it come to a boil. Cook covered on low for 5 minutes or till the onion tomato mixture has thickened to a gravy like consistency.
3. Add coconut milk, stir well and add salt. Drop the green chilli and curry leaves into the korma. Stir. Break one egg at a time into the korma making sure the eggs are spaced out. Cover and cook undisturbed for 8-10 minutes or till the eggs are done to your likeness. Test the egg with a toothpick to check doneness.
4. Garnish with coriander leaves. Lift out an egg and ladle some korma on top. Serve with idli/dosai or chappathi.