South Indian egg curry | Egg curry with coconut | How to make South Indian egg curry

South Indian egg curry is a hugely popular egg curry in the subcontinents of India. It is known for its supreme taste and unique flavour. In this preparation, hard-boiled eggs are fried and then cooked in spicy onion-tomato gravy with coconut paste, curry leaves, coriander leaves and some specific spices. This is a versatile lip-smacking dish which can be served with dosa, plain rice, parathas and other flatbreads. Nothing can beat the taste of it.

South Indian food is known for its smart usage of spices and its unbeatable flavours. South Indian egg curry recipe is one of the finest examples of this rich cuisine. It is spicy in taste and overloaded with flavours. In this preparation, hard-boiled eggs are fried till crispy skin occurs and then dunked in spicy flavoured gravy.

About the recipe
Health Benefits of Egg
How to make South Indian egg curry (step wise photos)
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First of all, I am an egg lover since my childhood and can have it in any form, except raw. My mom used to prepare a variety of egg curry recipe to bring a smile to my face. I am sure many egg lovers like me would have the same story to share. Today, I am going to dedicate this recipe to all egg lovers. This dish will be a feast for them.

South Indian egg curry is one of my favourite egg curries which I can’t stop myself to devour till my stomach is tightly packed. Normally I love to pair up the dish with parotta or plain dosa.

I am very fond of South Indian cuisine because of its authentic flavour and perfect usage of spices. South Indian style egg curry is really very special to me. I never had the dish before until one of my South Indian friends prepared it for me. One day, I suddenly went to my friend’s house and she quickly prepared the egg curry and rice for me. I simply loved the dish and learnt the South Indian delicacy from her.

South Indian egg curry aka egg curry with coconut is simple and easy to make. It is prepared with very basic and regularly used ingredients in Indian cuisine. All the ingredients are easily available in any Indian kitchen pantry. It gets ready very quickly which makes it a great option for small parties and get-togethers.

• It is a healthy protein-rich dish.
• The supreme flavour of the dish makes it unique and immensely popular not only in the South but in the whole nation.
• It is an eggetarian dish which is perfect to trigger the taste buds of non-vegetarian people and many vegetarian people who eat eggs and egg products.
• It is one of the most versatile egg curries which can be served with dosa, appam, plain rice or with any kind of flatbread.
• It can get prepared without investing much effort and time. In short, it is a handy and quick egg curry.
• This dish is prepared with very common ingredients which are easily available in supermarkets.

Egg: The primary ingredient of the recipe which adds taste, texture and flavour to the dish.

Coconut paste: Another most important ingredient of the recipe. The addition of coconut paste enhances the taste and flavour of the curry.

Onion & Ginger-Garlic: These are the most common ingredients which are regularly used to prepare a curry.

Tomatoes: I have used tomato paste for the recipe. It gives a nice flavour, taste, and texture to the dish.

Coriander leaves: It adds a refreshing aroma to the dish.

Whole spices: I have used mustard seeds, cinnamon sticks, cardamoms and cloves for tempering. All the spices induce a nice flavour to the dish.

Curry leaves: The addition of curry leaves adds a nice flavour to the dish.

Ground spices: For the ground spices, I have used turmeric powder, red chilli powder, coriander powder and garam masala powder for the recipe. Each spice is equally important to flavour up the dish.

Salt: The basic ingredient of any savoury recipe which adds a salty taste to the dish.

Water: Water is added to adjust the consistency of the gravy.

Oil: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use flavourless oil like vegetable oil, sunflower oil, rapeseed oil etc.

South Indian egg curry with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the recipe step by step, then you will surely get the perfect egg curry with coconut. Before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient egg.

• Eggs are a great source of nutrition. It is rich in vitamins, selenium and folate.
• It’s a good source of protein.
• It’s good for our hearts.
• Eggs are good for our eye health.

To prepare the South Indian egg curry first, add the tomato chunks into a jar of a grinder. Close the lid and pulse it to a smooth paste and keep it aside. Then make smooth coconut paste and keep it aside.

Bring a pot of water to boil and then turn the flame low. Add the eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.

In the meantime, get a large bowl ready and filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.

Then peel the eggs and split them on the body slightly with the help of a knife from the sides. But make sure it should not get cut into pieces.

Then put a pan on flame and allow it to become completely dry. Add oil to the pan and wait until it is hot. Add the boiled eggs into the pan and fry them evenly till crispy golden brown over medium flame. Then strain the eggs and keep them aside on a separate plate.

In the same pan, add some oil if required. Once the oil is hot, add whole spices – mustard seeds, cinnamon stick, cardamoms, cloves, curry leaves and let them crackle.

Add finely chopped onions and cook them on a medium flame for 5-6 minutes. Stir in between.

Then add ginger garlic paste and mix it well. Cook it on low flame for 2-3 minutes until the raw smell goes away.

Add the tomato paste to the pan and give a nice mix. Cook it on a medium flame for 3-4 minutes until the masala releases oil.

Add salt, turmeric powder, red chilli powder and give a nice stir. Cook it on low flame for another minute.

Now, add the coconut paste and mix it well. Cook it over low flame for 4-5 minutes until the masala releases oil.

Then add coriander powder, garam masala powder into the pan and mix it well. Cook it over low flame for 1-2 minutes until the raw smell goes away.

Then add 1 cup water to the pan and give a nice stir. Cover the pan and put the flame on high until the gravy starts bubbling.

Now, turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2-3 minutes. Add chopped coriander leaves into the pan and mix it well. Switch off the flame and South Indian egg curry is now ready to serve.

Many egg curry for chapathi has already been shared in my previous post. You may like a few of them.

Egg chettinad gravy
Spicy egg curry
Dimer kosha
Egg korma
Omelette curry
Coriander egg curry

..And Many more…

1 Cup = 250 ml

• 6 Eggs
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 1 Tomato, paste or finely chopped
• 3 tablespoons Coriander leaves, chopped
• ⅓ cup Coconut paste
• ½ teaspoon Mustard seeds
• 10-12 Curry leaves
• 3 Cloves
• 2 Cardamoms
• 1-inch Cinnamon stick
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Coriander powder
• Salt to taste
• 1½ tablespoons oil
• 1 cup hot Water for gravy

1. Add the tomato chunks into a jar of a grinder. Close the lid and pulse it to a smooth paste and keep it aside.
2. Bring a pot of water to boil and then turn the flame low.
3. Add the eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
4. In the meantime, get a large bowl ready and filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
5. Peel the eggs and split them on the body slightly with the help of a knife from the sides. But make sure it should not get cut into pieces.
6. Put a pan on flame and allow it to become completely dry. Add 1½ tablespoons oil to the pan and wait until the oil is hot.
7. Add the eggs into the pan and fry them evenly till crispy golden brown over medium flame.
8. Strain the eggs and keep them aside on a separate plate.
9. In the same pan, add some oil if required and once the oil is hot, add whole spices – ½ teaspoon mustard seeds, 10-12 curry leaves, 1-inch cinnamon stick, 2 cardamoms, 3 cloves and let them crackle.
10. Add finely chopped onions and cook them on a medium flame for 5-6 minutes. Stir in between.
11. Add ginger garlic paste and mix it well. Cook it on low flame for 2-3 minutes until the raw smell goes away.
12. Add the tomato paste to the pan and give a nice mix. Cook it on a medium flame for 3-4 minutes until the masala releases oil.
13. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice stir. Cook it on low flame for another couple of minutes.
14. Add ⅓ cup coconut paste and mix it well. Cook it over low flame for 4-5 minutes until the masala releases oil.
15. Add 1 teaspoon coriander powder, 1 teaspoon garam masala powder into the pan and mix it well. Cook it over low flame for 1-2 minutes until the raw smell goes away.
16. Add 1 cup water to the pan and give a nice stir. Cover the pan and put the flame on high until the gravy starts bubbling.
17. Now, turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2-3 minutes.
18. Add 3 tablespoons chopped coriander leaves into the pan and mix it well.
19. Switch off the flame and South Indian egg curry is now ready to serve.

Transfer the South Indian egg curry into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the South Indian delicacy.

South Indian egg curry | Egg curry with coconut | How to make South Indian egg curry

Serves: 5 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250 ml

• 6 Eggs
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 1 Tomato, paste or finely chopped
• 3 tablespoons Coriander leaves, chopped
• ⅓ cup Coconut paste
• ½ teaspoon Mustard seeds
• 10-12 Curry leaves
• 3 Cloves
• 2 Cardamoms
• 1-inch Cinnamon stick
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Coriander powder
• Salt to taste
• 1½ tablespoons oil
• 1 cup hot Water for gravy

Instructions

1. Add the tomato chunks into a jar of a grinder. Close the lid and pulse it to a smooth paste and keep it aside.
2. Bring a pot of water to boil and then turn the flame low.
3. Add the eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
4. In the meantime, get a large bowl ready and filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
5. Peel the eggs and split them on the body slightly with the help of a knife from the sides. But make sure it should not get cut into pieces.
6. Put a pan on flame and allow it to become completely dry. Add 1½ tablespoons oil to the pan and wait until the oil is hot.
7. Add the eggs into the pan and fry them evenly till crispy golden brown over medium flame.
8. Strain the eggs and keep them aside on a separate plate.
9. In the same pan, add some oil if required and once the oil is hot, add whole spices – ½ teaspoon mustard seeds, 10-12 curry leaves, 1-inch cinnamon stick, 2 cardamoms, 3 cloves and let them crackle.
10. Add finely chopped onions and cook them on a medium flame for 5-6 minutes. Stir in between.
11. Add ginger garlic paste and mix it well. Cook it on low flame for 2-3 minutes until the raw smell goes away.
12. Add the tomato paste to the pan and give a nice mix. Cook it on a medium flame for 3-4 minutes until the masala releases oil.
13. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice stir. Cook it on low flame for another couple of minutes.
14. Add ⅓ cup coconut paste and mix it well. Cook it over low flame for 4-5 minutes until the masala releases oil.
15. Add 1 teaspoon coriander powder, 1 teaspoon garam masala powder into the pan and mix it well. Cook it over low flame for 1-2 minutes until the raw smell goes away.
16. Add 1 cup water to the pan and give a nice stir. Cover the pan and put the flame on high until the gravy starts bubbling.
17. Now, turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2-3 minutes.
18. Add 3 tablespoons chopped coriander leaves into the pan and mix it well.
19. Switch off the flame and South Indian egg curry is now ready to serve.