Make South-Indian Style Egg Curry In 6 Easy Steps

By Suprita Mitter

November 11, 2024

Hard-boiled eggs simmered in a rich, spiced coconut-based gravy. Infused with curry leaves, mustard seeds, and tamarind make a South-Indian egg curry delicious. It’s a comforting, mildly tangy curry that can work perfectly for lunch or dinner.

Ingredients

6 boiled eggs 2 tbsp coconut oil (or any vegetable oil) 1 onion 2 tomatoes 3-4 green chillies 1 tbsp ginger-garlic paste 1 tsp of mustard seeds 1 tsp of cumin seeds

Ingredients

Curry leaves 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tbsp coriander powder 1/2 tsp  garam masala powder 1/2 tsp black pepper powder 1 cup of coconut milk

Step 1

Boil the eggs, peel them, and make small slits. Add mustard seeds, cumin seeds, curry leaves, and sauté in a pan.

Step 2

Add chopped onions and green chillies. Add the ginger-garlic paste and sauté. Add the chopped tomatoes.

Step 3

Once they are soft, add turmeric powder, red chilli powder, coriander powder, black pepper powder, and salt. Cook for a couple of minutes.

Step 4

Pour in the coconut milk and water and bring the curry to a simmer. Add the boiled eggs to the curry and let them simmer for about 10–15 minutes.

Step 5

Add garam masala powder and cook for another 2–3 minutes. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, appam, or Kerala parotta.