Spicy South Indian Egg Curry Recipe

About this recipe

Spicy South Indian Egg Curry is a flavorful and aromatic dish that combines boiled eggs with a rich coconut-based gravy infused with spices. Perfect for a hearty breakfast, this recipe balances medium spice levels with tangy and savory notes, making it ideal for an active family looking to maintain a balanced diet. With layers of spices like turmeric, chili powder, and garam masala, paired with fresh curry leaves and creamy coconut milk, this curry is both comforting and energizing.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• 200Ml Kara Coconut Milk Classic (200ml)
• 250 ml Olive Oil
• 100 g Curry Leaves
• loose Ginger
• medium Chilli Green Long
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Boil the eggs for 8-10 minutes until hard-boiled, then peel and set aside.
2. 2. Heat oil in a pan over medium heat, add mustard seeds, and let them splutter. Add curry leaves, green chilies, and grated ginger, sauté for 1-2 minutes.
3. 3. Add the chopped onions and cook until golden brown, about 5-7 minutes. Stir in the chopped tomatoes, cooking until softened to form a thick base.
4. 4. Mix in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 2 minutes to blend the spices with the onion-tomato mixture.
5. 5. Pour in the coconut milk, stirring well to create a smooth gravy. Simmer for 5 minutes on low heat, allowing the flavors to meld.
6. 6. Carefully add the boiled eggs to the curry, gently stirring to coat them in the gravy. Simmer for another 5 minutes.
7. 7. Adjust salt to taste and garnish with additional curry leaves if desired. Serve hot with rice, parathas, or dosa.