South Indian Egg Curry
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.
Ingredients
- 6 Eggs
To fry the eggs
- 1 teaspoon Oil
- ¼ teaspoon Salt
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Kashmiri Chilli Powder
To make the Masala Paste
- 2 tablespoon Oil
- ½ tablespoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds
- 3 Red Chillies
- ¼ teaspoon Black Peppercorn
- 1 inch Cinnamon
- 1 Clove
- 1 Cardamom
- ¼ cup Coconut
To make the Egg Curry
- 1 tablespoon Oil
- 1 Onion finely chopped
- Few Curry Leaves
- 1 tablespoon Ginger Garlic Paste
- 2 Tomatoes Fine Puree
- Salt as needed
- ½ teaspoon Turmeric Powder
- 1 & ½ teaspoon Kashmiri Chilli Powder
- ½ cup Water
- ½ cup Coconut Milk
- Few Coriander Leaves
Instructions
Boil 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 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.
Notes
Poking the eggs or making slits is optional but this helps the masala to get into the egg and gives a great taste.
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.
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