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Egg Curry in Kerala Style | Egg Curry

Harini Vino
Spicy Egg curry in Kerala Style combined with coconut milk taste delicious with Rotis and Chapatis
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian
Servings 3
Calories 156 kcal


  • 3 Hard Boiled Eggs
  • 1 1/2 cup Coconut Milk
  • 1 medium sized Tomato (Chopped)
  • 1 large Onion (Chopped)
  • 2 Green Chillies Slit
  • 1/4  tsp Turmeric Powder
  • 1 1/2  tbsp Red Chilli Powder
  • 2 tbsp Coriander Powder
  • 1 tbsp Ginger Garlic Paste
  • 1/2  tsp Garam Masala
  • 1/2 tsp Mustard Seeds
  • 3 tbsp Coconut Oil
  • 1 Sprig Curry leaves


  • Heat oil in a pan. Add tempering ingredients such as mustard seeds. Once it crackled, add curry leaves.
  • Then add chopped onions. Saute them until they become translucent.
  • Next, add ginger garlic paste and saute them until the raw smell goes off.
  • Then add slitted green chillies and tomatoes. Saute them for 1 min.
  • Then add all the spice powders. Saute them well until the raw smell goes off.
  • Then add coconut milk and bring it to boil.
  • Before adding eggs to the gravy, give it a slight cut to the boiled eggs with the knife.
  • Then add all the eggs to the gravy and give it a gentle mix. Check for salt at this stage.
  • Then close the pan and boil the Egg curry until the oil releases in the sides. Egg Curry in Kerala Style is ready to serve hot.


  • You can also use blended coconut for this curry instead of coconut milk.
  • If you are using a blended coconut, you can attain your desired consistency either, thick or thin.
  • I have skipped adding coriander leaves but you can add chopped coriander leaves if you wish to add them.
Keyword Egg Curry, Egg Curry In Kerala Style