South Indian Egg Curry

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Palak Machchi, Best Tasty Kadai Paneer, Easy Mint Paneer

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Ingredients

  • Hard boiled eggs - 8
  • Oil - 3 tbsp
  • Coconut - 1/2
  • Chilli powder - 1 tsp
  • Black pepper powder - 1/2 tsp
  • Coriander powder - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Oil - 2 Tbsp
  • Garlic - 1 tsp, minced
  • Onions - 3/4 cup, finely chopped
  • Ginger - 1 tsp, minced
  • Tomato - 1/2 cup, chopped
  • salt - to taste
  • For Tempering:
  • Oil - 1 tbsp
  • Cloves - 2
  • Cinnamon - 2 cm long, crushed
  • Finely chopped Onion - 1/2 cup
  • A few Curry leaves

How to Make South Indian Egg Curry

  • Grind coconut to a smooth paste.
  • Mix turmeric powder, chilli powder, pepper powder and coriander powder with a little water to make a paste.
  • Heat oil in a pan. Add garlic and saute till fragrant.
  • Add onion, ginger and fry till onions are light brown.
  • Add masala powder paste and fry for a minute.
  • Add tomatoes and cook covered on a low flame it turns into pulp.
  • Add coconut paste and cook stirring for 2-3 mins.
  • Add water to make a creamy gravy.
  • Add salt and simmer for 3 mins.
  • Peel the hard boiled eggs, cut them into halves and add to the gravy. Simmer for 1 minute and remove from fire.
  • Heat oil for tempering. Add crushed cloves, cinnamon and curry leaves.
  • Add onions and fry till dark brown and pour over the curry.