Kerala Style Egg Curry



kerala style egg curry
Kerala Egg Curry

Kerala Egg Curry

A light, yellow colored sauce, subtly spiced egg curry that is flavored with coconut milk and garam masala, makes for a delectable side with Kerala style breakfast dishes like Appam, Puttu and Idiyappam. Very quick to make provided you have coconut milk on hand. I used fresh home made coconut milk using home grown coconuts. The egg curry made for a divine accompaniment with Idiyappam.

The finishing touch of freshly ground black pepper and fresh curry leaves are the key elements of Kerala egg curry. Of course, the thick coconut milk lends the curry a creamy sauce and an irresistible aroma and flavor. Don’t you love the gorgeous color of the curry? :)

kerala egg curry
Kerala style Egg Curry

Kerala Egg Curry

  • Prep time:
  • Cook time:
  • Serves: 4

Main Ingredients:

  1. eggs
  2. coconut milk

Ingredients

  • Eggs - 4, hard boiled, peeled
  • Onion - 1, finely sliced (large)
  • Green chilies - 2, slit lengthwise
  • Ginger - 1", finely minced
  • Curry leaves - 1 sprig
  • Tomato - 1, finely chopped
  • Garam masala powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1/2 tsp (optional)
  • Coconut milk - 1 1/2 cups, thin
  • Thick coconut milk - 3/4 to 1 cup
  • Black Pepper powder - 1/2 tsp (crushed)
  • Tempering/Poppu/Tadka
  • Mustard seeds - 1/2 tsp
  • Red Chilies - 1, tear and de-seed
  • Coconut oil - 1 1/2 tbsps (or any oil)

Method

  1. Heat oil in a heavy bottomed vessel, add the mustard seeds and allow them to splutter. Add the red chilies and saute for few seconds.
  2. Add sliced onions, few curry leaves, minced ginger and green chilies and saute for 5 minutes.
  3. Add coriander powder, turmeric powder and mix. Add the tomatoes and saute for 4 mts.
  4. Add salt to taste and thin coconut milk and cook on low to medium flame for 7- 8 minutes. Stir once in a while.
  5. Add the eggs and cook for 2 mts. Add garam masala powder, crushed pepper and the remaining curry leaves.
  6. Add the thick coconut milk and cook on low flame for a minute and turn off heat. Serve with rice, appam, puttu, idiyappam or rotis.

Tips

  • You can add finely minced garlic at the time of adding the ginger.
  • For garam masala, crush 1 green cardamom, 2 cloves and 1/2" cinnamon stick.
  • You can use ginger garlic paste instead of minced ginger and garlic. But I'd suggest you use minced ginger-garlic rather than the paste.

By

Published:


Kerala Egg Curry, a subtly spiced sauce with coconut milk is one of the classic recipes of Kerala dishes. It goes well with Idiyappam, Appam, Puttu & Rotis

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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15 Responses

  1. Narravula Anupama says:

    nice recipe

  2. Manidipa Bhaumik says:

    I haven’t tasted egg-curry with coconut milk yet. But the preparation looks interesting to prepare. I think for non-Keralians we can use mustard oil instead of coconut oil, as we are not much habituated with this oil.

  3. arundati says:

    this kind of egg curry is my comfort food… love the combination with idiappam. i have to confess we ate way too much of this when we holidayed in kerala…once i even fibbed that we were expecting guests, because the room service guy gently pointed out that the quantity i’d ordered was too much for two people… that much love!

  4. Linda says:

    Hi Sailu,

    Hoping you and your family are well! I was searching for a new egg curry and this looks perfect!

    All the best!
    Linda

  5. John says:

    hi but you have not mentioned when to add coriander powder

  6. Supriya says:

    I tried this, with some quantity adjustments as I was cooking for 1 -its a fantastic recipe and the curry is amazing, almost like Kerala stew. Thank you!

  7. sumi says:

    I tried this recepie just yesterday..but I added some drumsticks, edamame beans and carrot! It was soo delicious..thank you..Sumi

  8. sragha says:

    The curry looks yellow and I sure at some stage you must have used turmeric but cant fins it in your ingredient list

  9. Skylark says:

    There are 2 varieties of coconut milk used here, thin and thick . Why use 2 and what is the difference?

  10. Anjana says:

    Tried this today, came out well. Thanks!!

  11. Shim says:

    Hello! I tried this recipe, the only difference was that I added ground coconut paste instead of thick coconut milk. The spices you recommended were just right. Thank you for sharing ????

  12. Mona says:

    One of family favourites now! Thank you so much for sharing.

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