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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
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian
Servings 3
Calories 156 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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