Easy to make Kerala egg curry in 20 minutes

For rice or for chapati, with or without coconut oil, with tomato or without tomato, even if it is made with potato too!

Ingredients

• 4–6 boiled eggs (peeled)

• 2 tbsp coconut oil (or vegetable oil)

• 1 onion (thinly sliced)

• 1 tomato (chopped)

• 1 tsp ginger-garlic paste

• 2 green chilies (slit)

• 1 sprig curry leaves

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• Salt to taste

• ½ cup thick coconut milk

• ¾ cup water (adjust for gravy) 

• Fresh coriander (for garnish)

Before we start

• Boiling coconut oil can ruin the texture.

• If you slice onion thin it makes gravy and tastes authentic.

• It's optional but good to go if we fry eggs in oil with turmeric and chili powder it'll enhance the taste and color.

• Hard eggs take time to boil, give 10 minutes to boil (it's better to boil it before even starting cooking then it'll be ready quickly, in minutes).
   

P.S. It’s important to know every pinch while cooking to adjust the taste to avoid mistakes which can burn your equipment and gravy as well. Before starting anything it's recommended to read all carefully and attentively so you don’t make mistakes.

Instructions

Step 1:

Place a pan over medium flame, add oil and heat it for a while.

(until then place the saucepan with water over medium flame, and add 4 eggs into it, let it boil until our gravy ready)

Step 2:

After heating it, add curry leaves and thinly sliced onions (don't worry if it's not that thin but, good job), stir the spoon, sauté until golden brown.

(remember our eggs are boiling, let it boil)

Step 3:

When the onion, curry leaves turn golden brown, add ginger garlic paste and green chilies (cook for a couple of minutes).

Step 4:

Now add chopped tomatoes, salt, turmeric, red chili, and coriander powder. Mix all the ingredients, cook this gravy until tomatoes turn soft and masala leaves oil.

Step 5:

Pour the water into the gravy and let it simmer for 3–5 minutes until it boils well over medium to low flame. (Don't burn the masala)

(eggs are done now, peel them and place aside)

Step 6:

When it's done, add boiled eggs (whole or halved), and then simmer for 5 more minutes. (Don't forget to cover the lid half)

Step 7:

When you're done with sauté, simmering, and with boiled eggs, add coconut milk (don't stir), let it simmer for just 2 minutes or 3 on low heat. (Don't let it boil)

Our Kerala Egg Curry is done! Garnish it with fresh chopped coriander leaves. Serve hot.

How to serve Kerala egg curry

Serve it properly like this:

On a plate, take out some steamed rice and place a small bowl filled with Kerala egg curry. Garnish this bowl with little ginger strips and little chopped coriander leaves.

OR

Take Kerala egg curry into plate with eggs and little garnishing over top, then place chapati on side (Great taste you ever had)

What goes with Kerala Egg Curry

Pair Kerala egg curry with these, it'll boooom your taste buds (we usually do this):

• With steamed rice

• Appam

• Parotta

• Chapati

Give it a try!

Recipes related to Kerala Egg Curry

How to make Kerala egg curry Without tomato?

Ingredients:

• 4 boiled eggs

• 1 large onion (thinly sliced)

• 1 green chili (slit)

• 1 tsp ginger-garlic paste

• 1 tsp garam masala

• 1/2 tsp turmeric

• 1/2 tsp red chili powder

• 1/2 tsp fennel seeds

• 1 cup thick coconut milk

• Curry leaves

• Salt to taste 

• Coconut oil or any oil

Instructions:

1. Heat oil in a pan, add fennel seeds and curry leaves.

2. Sauté onions until golden brown.

3. Add ginger-garlic paste, turmeric, and red chili powder. Cook until fragrant.

4. Pour in the coconut milk and bring to a light simmer.

5. Add boiled eggs and garam masala. Simmer for 5–6 minutes. 

6. Serve hot with appam, rice, or paratha.

Make Kerala egg curry With potatoes

Ingredients:

• 4 boiled eggs

• 2 medium potatoes (boiled & cubed)

• 1 onion

• 2 tomatoes

• 1 tsp ginger-garlic paste

• 1/2 tsp turmeric

• 1 tsp coriander powder

• 1/2 tsp chili powder

• 1 cup thin coconut milk

• Curry leaves

• Mustard seeds

• Salt to taste 

• Coconut oil

Instructions:

1. Heat oil, splutter mustard seeds and add curry leaves.

2. Add chopped onions and sauté until golden.

3. Stir in tomatoes, ginger-garlic paste, and spices.

4. Once cooked, add thin coconut milk and let it boil.

5. Add the potatoes and eggs. Simmer for 5–7 minutes. 

6. Serve with steamed rice or dosa.

Village style Kerala egg curry

Ingredients:

• 4 boiled eggs

• Shallots or small onions (10–15, sliced)

• 2 green chilies

• 1 tsp crushed garlic

• 1 tsp turmeric

• 1 tsp chili powder

• 1/2 tsp black pepper

• 1/2 cup grated coconut (roasted & ground)

• Curry leaves

• Coconut oil 

• Salt

Instructions:

1. Roast grated coconut until brown and grind it with water into a paste.

2. Heat coconut oil and sauté shallots, garlic, green chilies, and curry leaves.

3. Add turmeric, chili powder, and pepper. Mix well.

4. Add the coconut paste and water to adjust the thickness.

5. Drop in the eggs and cook for 5–6 minutes. 

6. Serve with tapioca, rice, or puttu.

Conclusion Kerala Egg Curry

Let’s make:

Firstly place the egg over the medium flame for 10 minutes to boil.

In a pot add little oil, sliced onion, and curry leaves, sauté for a minute.

Add green chilies, and garlic ginger paste. Let it cook for a couple of minutes.

When it’s done, add chopped tomatoes, salt, turmeric, red chili and coriander powder. Mix all the ingredients well and leave it until the tomato turns soft and masala leaves oil. (takes 4–7 minutes)

Now, stir it and pour water (as mentioned) and boil for 3–6 minutes.

After that, add boiled and peeled eggs (whole or halved) into the gravy and let it absorb the gravy flavor so give it a couple of minutes.

Finally, when you add coconut milk (as mentioned) don’t stir it. Cover the lid half on the pot and let it cook on low flame for 2–3 minutes.

This is done, our Kerala Egg Curry is DONE! 

Garnish it with chopped fresh coriander leaves and ginger strips. Enjoy with steamed rice or with chapati.

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