I usually buy vegetables for about a week to ten days. Most of the times by the weekend, I am almost always out of vegetables. Good thing is that I am always stocked up in pulses, eggs and onions. So this is one of the dishes I end up making on weekends, mostly Fridays.
This is a traditional recipe, with changes made according to each house’s preference. This pairs especially well with aapam, but also goes well with chapati, parathas or idiappam. The base for this dish is sautéed onions with coriander powder, chili powder and garam masala. Coconut milk and eggs will complete the dish from there. Tomato is an optional addition here, but I always add it.
The base gravy can be used for almost any vegetables. Potato and peas, mixed veggies, cooked chana, potato and mushroom are all good substitutes for the eggs here. You can cover and cook the veggies before adding the coconut milk or even after that.
I buy canned milk here in US, which makes this dish extremely easy to make. The traditional way, of course, is to extract the milk from the coconut. Feel free to use the method that works for you.
Now read on for the recipe.
- 6 large eggs, hard boiled
- 3 tablespoons of oil
- 1″ piece of ginger, peeled and chopped
- 3-4 green chillies, slit into two pieces each
- 3 large onions, sliced
- 1/2 of a medium tomato, optional
- 1 Tablespoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt as needed
- 1 (14oz) can of coconut milk
Hard boil 6 eggs. I do this in Instant pot. Add 1 glass of water to the pot, keep the eggs on top of the trivet. Cook in Manual mode for 6 minutes and release pressure immediately. Shell them, make slits and keep aside. Heat 3 tablespoons of oil in a pan and saute 1″ chopped ginger, three big sliced onions and 3-4 green chillies.
Once the onions turn pink, add half of a medium tomato and follow it up by 1 Tablespoon coriander powder, 1 teaspoon each of chilli powder and garam masala, 1/2 teaspoon turmeric powder and salt as needed. Since the coconut milk will bring some sweetness, you can add a little more chili powder if you want to.
Mix everything, cover and let it cook completely. Add half a cup of water and add the eggs. Add 1 can of coconut milk and bring it to a boil (I didn’t take a picture of this step). Taste test and add more garam masala or salt if needed. Take of the heat and serve with aapam or chapati.
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15 thoughts on “Kerala Egg curry”
We all have tried a hand with a egg curry in this mega marathon I guess. Lovely snaps. The gravy looks very creamy.
This is an awesome recipe Rajani,addition of coconut milk makes the curry so rich and creamy.Beautiful clicks.
Frankly speaking I am always skeptic of cooking curries with coconut milk. I guess now is the time I should let go my fear factor and introduce it. The curry looks fabulous and you gave vegetarian options too.
Addition of coconut milk must make this dish very creamy and yummy. Eggs cd be easily subbed with veggies if I were to make this at home :)
Egg curry is a favourite of mine and yours looks so fabulous. Love the pics and want to have some right away!
Wow.. Egg curry is simply tempting!! Beautiful clicks..
Beautiful clicks and awesome recipe.
Yummy gravy love the addition of coconut milk makes an amazing curry. Love it .
Yes the gravy looks fantastic , I mean the egg curry looks fantastic ! I am overlooking the eggs so said gravy . I like your serveware it gives a very trendy look .
Addition of coconut milk does tons of magin right? Love the flavorful egg curry.
Reblogged this on mamabatesmotel.
You know what even i have mutta curry to be revealed nearly for this BM, and the coconut milk flavor in this curry is seriously amazing na, i loved this curry very much.
This egg curry looks amazing Rajani. I guess the coconut milk is the one which adds so much flavour. And that bowl looks so cute!
Such a fantastic gravy Rajani, we too make something similar to this, though I have never made it for Appam..the roasted and ground masala always make the gravy very delicious!