South Indian Egg Curry is a popular dish in southern India. It is typically made with boiled eggs simmered in a fragrant and flavorful sauce made from onions, tomatoes, and a blend of spices, including coconut.
South Indian egg curry is often served with rice, roti or parotta and garnished with fresh cilantro. It is a delicious and filling dish perfect for a hearty meal.
This egg curry’s specialty is adding a freshly made masala paste with spices and coconut. Make this Egg Gravy in 30 minutes with ingredients from your pantry.
About this recipe
South Indian Egg Curry, also known as Mutta Curry in Tamil, is one of those comforting dishes that can be put together in no time. It is a popular and favourite recipe across India and is made in different methods according to one’s taste and preferences. The one I am sharing here is a very simple egg gravy that anyone can make.
The highlight of this egg masala recipe is the freshly made masala paste with spices and coconut. Even without adding cashews and fresh cream, this gravy is rich and creamy because of the coconut paste. The aroma of the freshly ground paste is so inviting. This gives a beautiful taste and flavour to the egg masala curry.
This simple Egg Curry is great for days when you have no vegetables in your pantry. Do give this a try and let me know your feedback.
Reasons to love a good, home style Egg Curry
Easy to make: Egg curry is a relatively easy dish to prepare, and requires minimal ingredients and cooking time. It can be made in one-pot, making it a convenient option for busy weeknights.
Delicious taste: Egg curry has a unique and delightful taste that combines savoury, spicy, and slightly sweet flavours. Combining spices, coconut and creamy sauce makes it a comforting and satisfying dish.
Nutritious: Eggs are a good source of protein, and egg curry is a nutritious way to include eggs in your diet. It can also be made with healthy ingredients like vegetables and coconut milk.
Comfort food: Egg curry is a comforting and familiar dish for many people and can be a nostalgic reminder of home-cooked meals. It can also be a way to explore different cultures and cuisines and try new flavour combinations.
How to make South Indian Egg Curry Masala
Boil the Eggs – Add the eggs to a pan. Cover with enough water. Once the eggs come to a rolling boil, switch off the stove. Cover and let the eggs cook for 9-12 minutes.
Transfer the eggs to a bowl of ice-cold water and keep it aside for 5 minutes. Peel the eggshell, slightly poke the eggs with a fork or make a few slits and keep them aside.
Fry the eggs – Add oil to pan. Add salt, turmeric powder, Kashmiri chili powder. Fry the eggs. Keep them aside.
Make the Masala Paste – To the same pan, add oil. Add fennel seeds, cumin seeds, coriander seeds, red chilli, black peppercorn, cinnamon, clove, cardamom, grated coconut. Sauté. Make a fine paste with little water.
Make the Egg Curry – Add oil to a pan. Add chopped onion, curry leaves. Cook well. Add ginger garlic paste and cook till raw smell goes away. Make a fine puree of tomatoes and add it. Cook for few minutes.
Add salt, turmeric powder, Kashmiri chili powder. Cook for a few more minutes until raw smell goes and the masala comes to a thick consistency.
Add the ground paste, water, and coconut milk. Simmer for a few minutes.
Add the boiled eggs, close and cook on low flame for 5 minutes. Garnish with coriander leaves and serve.
Ensure that the eggs are adequately boiled before adding them to the curry. Over-boiling can make the eggs rubbery, and under-boiling can result in an uncooked center. To achieve the perfect boiled egg, add the eggs to boiling water and let them simmer for 8-10 minutes, then cool them down in cold water before peeling.
Poking the eggs or making slits is optional, but this helps the masala to get into the egg and gives a great taste. Also, frying the eggs is optional but highly recommended.
You can use finely chopped tomatoes for the gravy. I grind the tomatoes to a fine puree and add them.
I have used Kashmiri Red Chili Powder in this recipe. It gives a bright colour to the Egg Curry. You can use regular Red chilli Powder in its place. Adjust the quantity according to your spice level.
Best ways to serve this South Indian Style Egg Curry
With rice: Egg curry is often served with steamed rice, which helps absorb the delicious sauce and balances out the dish’s spiciness.
With bread: In some regions, egg curry is served with bread such as naan, roti, or paratha. The bread can scoop up the curry and add a chewy texture.
Egg Gravy can also be served along with South Indian Famous Parotta or Puri. This is also the best Egg Gravy for Chapathi. I enjoy having this egg gravy with Appam or Idiyappam. On busy days, I quickly make a few dosas and pair it up with this egg masala gravy.
To avoid making any elaborate main dish, try having this curry with Plain Rice or a simple Pulao. You won’t regret it.
Other recipes you may like
If you like this delicious South Indian Style Egg Curry, you might want to try my other Indian Gravies and Side Dishes that can be paired with Rice & Roti. I have listed a few of my favourites here.
South Indian Egg Curry
- 6 Eggs
To fry the eggs
- 1 tsp Oil
- 1/4 tsp Salt
- 1/4 tsp Turmeric Powder
- 1/4 tsp Kashmiri Chilli Powder
To make the Masala Paste
- 2 tbsp Oil
- 1/2 tbsp Fennel Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 3 Red Chillies
- 1/4 tsp Black Peppercorn
- 1 inch Cinnamon
- 1 Clove
- 1 Cardamom
- 1/4 cup Coconut
To make the Egg Curry
- 1 tbsp Oil
- 1 Onion finely chopped
- Few Curry Leaves
- 1 tbsp Ginger Garlic Paste
- 2 Tomatoes Fine Puree
- Salt as needed
- 1/2 tsp Turmeric Powder
- 1 & 1/2 tsp Kashmiri Chilli Powder
- 1/2 cup Water
- 1/2 cup Coconut Milk
- Few Coriander Leaves
- Add the eggs to a pan. Cover with enough water. Once the eggs come to a rolling boil, switch off the stove. Cover and let the eggs cook for 9-12 minutes.
- Transfer the eggs to a bowl of ice-cold water and keep it aside for 5 minutes. Peel the eggshell, slightly poke the eggs with a fork or make a few slits and keep them aside.
Fry the Eggs
- Add oil to a pan. Add salt, turmeric powder, Kashmiri chilli powder. Mix well. Add the boiled eggs. Let the masalas get coated on the eggs. Fry till the eggs turn golden brown on all sides. Switch off and keep them aside.
Prepare the Masala Paste
- To the same pan, add oil. Add fennel seeds, cumin seeds, coriander seeds, red chilli, black peppercorn, cinnamon, clove, cardamom, and grated coconut. Sauté till the spices leave a nice aroma and turn golden brown. Make a fine paste with little water.
Prepare the Egg Curry
- Add oil to a pan. Add chopped onion, and curry leaves. Cook well. Add ginger garlic paste and cook till the raw smell goes away. Make a fine puree of tomatoes and add it to the pan. Cook for a few minutes.
- Add salt, turmeric powder, and Kashmiri chilli powder. Cook for a few more minutes until the raw smell goes and the masala comes to a thick consistency.
- Add the ground paste, water, coconut milk. Simmer for few minutes.
- Add the boiled eggs, close and cook on low flame for 5 minutes. Garnish with coriander leaves and serve.