Egg lovers, rejoice! Here is a recipe you would love. There is no fixed time to enjoy this egg curry. You can have it for an Indian breakfast, lunch or dinner.

 

Egg curry with a South Indian twist. These eggs are simmered in tangy tomato and onion based gravy. It is a delectable dish for every egg lover out there!

Egg lovers, rejoice! Here is the recipe for kerala egg curry. There is no fixed time to enjoy this egg curry. You can have it for an Indian breakfast, lunch or dinner. An incredible thing about egg dishes is that they go well with anything, be it rice, chapatis, parathas or any Indian bread. Put on your aprons, pull out the pans and get cracking!

Egg curry with a South Indian twist. These eggs are simmered in tangy tomato and onion based gravy. It is a delectable dish for every egg lover out there!

This is a Kerala egg curry with a South Indian twist. These eggs are simmered in tangy tomato and onion based gravy. It is a delectable dish for every egg lover out there!

Egg curry with a South Indian twist. These eggs are simmered in tangy tomato and onion based gravy. It is a delectable dish for every egg lover out there!



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Kerala egg curry cooking instructions.

  • Serves – 4
  • Preparation time – 15 minutes
  • Cooking time – 20 minutes

Ingredients

Boiled eggs 4
Onions chopped 2
Tomatoes chopped 2
Garlic chopped 2 cloves
Ginger chopped 1 small piece
Curry leaves 1 sprig
Garam masala powder 3/4 teaspoon
Black pepper powder 1/4 teaspoon
Kashmiri red chilli powder 1 teaspoon
Coriander Powder 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Coriander leaves finely chopped 1 Stalk
Water 1/4 cup

2 tablespoons Coconut Oil or vegetable oil
Salt , to taste

Method

  1. Heat oil in a Kadai and add chopped ginger, garlic, onions and curry leaves. Turn the heat to medium and sauté until onions turn golden brown.
  2. Add garam masala, pepper, chilli, coriander and turmeric powders and sauté for few minutes.
  3. Add chopped tomato and salt. Simmer for a few minutes until the tomato begins to boil.
  4. Add the 1/4 cup of water and bring the mixture to a boil.
  5. When the gravy starts boiling, turn the flame to low and add boiled eggs.
  6. Cover the pan and simmer the egg roast for 10 to 15 minutes.
  7. Turn off the heat; add in the chopped coriander leaves. Kerala egg roast is ready to serve.
     

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    Sumith.
    Egg curry with a South Indian twist. These eggs are simmered in tangy tomato and onion based gravy. It is a delectable dish for every egg lover out there!

  8.  
egg curry and rice recipe
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5 from 1 vote

Egg curry

Egg lovers, rejoice! Here is a recipe you would love. There is no fixed time to enjoy this egg curry. You can have it for an Indian breakfast, lunch or dinner.
Course Main Course
Cuisine Indian, kerala cuisine, South Indian
Keyword egg curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 115kcal
Author Sumith Babu
Cost £4

Ingredients

  • 4 boiled eggs
  • 2 onions (chopped)
  • 2 tomatoes (chopped)
  • 2 cloves garlic (chopped)
  • 1 inch ginger (chopped)
  • 1 sprig curry leaves
  • 3/4 tsp garam masala powder
  • 1/4 tsp black pepper powder
  • 1 tsp kashmiri red chilli powder
  • 1/4 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 coriander leaves (small bunch, finely chopped)
  • 2 tbsp coconut oil or vegetable oil
  • salt to taste

Instructions

  • Heat oil in a kadai (metal wok) and add chopped ginger, garlic, onion and curry leaves. saute till golden brown.
  • Add garam masala, pepper powder, chilli powder, coriander powder, and turmeric powder, saute for few minutes.
  • Add chopped tomato and salt. simmer and cook for few minutes until tomatoes are well cooked.
  • Add 1/4 cup of water and bring the mix to boil.
  • When the gravy turns thick and started leaving the oil, turn the flame to low and add boiled eggs.
  • Cover the pan and simmer the egg roast for 10 to 15 minutes.
  • Garnish with chopped coriander leaves.
  • Serve hot with rice, chapati or rice

Nutrition

Calories: 115kcal | Carbohydrates: 9g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 68mg | Potassium: 289mg | Fiber: 2g | Sugar: 5g | Vitamin A: 825IU | Vitamin C: 23mg | Vitamin E: 1mg | Calcium: 47mg | Iron: 1mg
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