Wednesday, July 23, 2014

Kerala style egg curry

Egg curry

Ingredients (serves for 4)

eggs - 4
big onion - 1
tomato - 1
mustard seeds -  1 tsp
red chili - 1
curry leaves - few
green chili - 3
ginger - 1 inch piece
turmeric powder - 1/4 tsp
coriander powder - 2 tsp
garam masala - 1/2 tsp
pepper powder - 1/4 tsp
red chili powder - 1/2 tsp (optional)
thin coconut milk - 1 1/2 cup (1 cup size = 150 ml)
thick coconut milk - 1 cup
coconut oil - 2 tsp
salt - as needed


  • boil the eggs and remove the hard outer shell
  • cut the eggs vertically up to the center (pic shown below)
  • chop onion and tomato. slit the green chilies lengthwise and peel off the ginger skin and fine chop it. 
  • heat a vessel with oil and add mustard seeds
  • once it splutters, add curry leaves and red chili . 
  • saute it for a minute and then add sliced onions, green chili and chopped ginger pieces
  • fry till the onion becomes transparent
  • add coriander powder, turmeric powder and mix well
  • after 2 mins, add chopped tomato
  • cook covered until it turns mushy and then add thin coconut milk, salt. 
  • bring it to boil. If you need the curry to be even more spicier, add 1/2 tsp of red chili powder at this stage.
  • add garam masala and pepper powder 
  • mix well and add the eggs
  • cook covered for 5 mins and then add the thick coconut milk

  • let it cook for 3 - 4 mins in low flame and then switch off. 
  • serve with hot rice, aapam, roti, chappathi or Idiyappam.

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