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South Indian Style Egg Curry

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Bring South India and its incredible flavors to your table with this South Indian style Egg Curry. A few spices, onions, tomatoes and coconut milk make this utterly satisfying and comforting egg curry recipe that tastes best with parathas (flatbread) and rice. Make extra portions because everyone will go for multiple servings!

South Indian Style Egg Curry in a pot with steamed rice and malabar parathas

This south indian style egg curry. Because it’s cold and dreary and I’m shivering in jackets and boots and only a hot bowl of curry can make me feel better. Coconutty, creamy, spicy and tangy with a big bowl of rice and parottas on the side.

I know we’ve done egg curry before but that was my north indian version, and the south indian part of me was begging me to share this with you guys! Hello Kerala and some inspirational cooking. I don’t know how they manage to get everything right! I mean, up north I wouldn’t dream of having egg curry for breakfast! You too? But next time, buy some idiyappams, pour that curry on top and go crazy! It’s the most satisfying feeling in the world! I can’t even! Because egg curry in any form is awesome, but this south indian version just tops it all.

And peeps, malabar parottas with this curry – MUST HAVE! I know, calories. But let’s pretend we don’t know that for now.

South Indian Style Egg Curry in a pot with steamed rice and malabar parathas

Also don’t over boil your egg. Hard boil, but just about – keep your yolk slightly gooey. That’s bonus creaminess. If you are an explorer and an adventurer keep it soft even, and go bonkers on drippy yolk goodness. Don’t skimp on the curry leaves either because they come in right in the end and sweep it away with that spicy, sharp flavor!

I’m going to give you some leeway with the coconut milk though. I know the experts say fresh, homemade coconut milk. But I never seem to have it when I need it. Blame it on the lack of motivation and plain laziness. But I can’t. So packaged it is. I have instructions below on how to use it if you are in the same boat and buying the packaged stuff.

How to make the perfect boiled eggs

Place eggs in a pot and cover them completely with water. Once the water starts boiling, turn off the flame and cover the pot. Set aside for 10 minutes. Transfer the eggs to an ice bath to stop the cooking process, peel and enjoy. This will give you perfect boiled eggs where the yolk is still yellow and doesn’t turn blackish at the edges.

South Indian Style Egg Curry in a pot with steamed rice and malabar parathas

So go forth, and enjoy this. And if you are a crazy egg curry fan like me, here’s some spicy North Indian style egg curry which is almost as good!

Also Try – North Indian Style Egg Curry

Watch South Indian style Egg Curry Recipe Video (Step by Step)

The curry served with rice and parotta.

South Indian Style Egg Curry

Learn how to make south indian style egg curry, inspired by Kerala cuisine. Easy, comforting and creamy egg curry recipe!
5 from 20 votes
Print Pin Rate
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 Portions
Calories: 333kcal
Author: Richa

Ingredients

  • 5 Hard Boiled Eggs peeled
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 Cinnamon small stick
  • 3 Cardamom pods
  • 5 Peppercorns lightly smashed
  • 2 - 3 Green Chillies slit lengthwise
  • 1 teaspoon Ginger finely chopped or ginger paste
  • 7 Garlic cloves smashed and roughly chopped or garlic paste
  • 2 Onions finely chopped (medium)
  • 3 Tomatoes finely chopped (large)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Chili Powder Red
  • 1/4 cup Tamarind Water See Note 2
  • 1 cup Thin Coconut Milk See Note 3
  • 1/2 cup Thick Coconut Milk
  • 8 - 10 Curry Leaves
  • Salt to taste

Instructions

  • In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
  • Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy and add tamarind water and thin coconut milk.
  • Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5. At this point, add some water if you need to adjust the consistency.
  • Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

Notes

To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.
To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.
Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.

Nutrition

Calories: 333kcal | Carbohydrates: 19g | Protein: 10g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 187mg | Sodium: 233mg | Potassium: 505mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1070IU | Vitamin C: 94mg | Calcium: 86mg | Iron: 3mg

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South Indian Style Egg Curry
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Comments

  1. Sudha says

    5 stars
    Tried this today and it turned out very delicious… best part is, my kid said the curry is sooooo yummy

    Reply

  3. Jessie says

    5 stars
    Thanks Richa, This recipe was amazing and my whole family enjoyed it thoroughly.
    It was easy to make. This will definitely be on my weekly menu.
    I am looking forward to trying your other recipes.

    Reply

  7. Varsha says

    5 stars
    Hi Richa,
    This recipe is amazing. I have been addicted to coconut milk is a separate topic. I was initially a little skeptical about the amount of tomatoes that goes into the dish, but the gravy came out to be super creamy and aromatic. Its pretty versatile. I am going to try the gravy with different proteins now.
    Varsha

    Reply

  8. Paulthi says

    5 stars
    Absolutely loved this dish! It tastes just as delicious as it looks. The recipe was easy to follow. I added some cashews along with the coconut because I didn’t have enough coconut to make coconut milk.

    Reply

  9. Anwesha says

    5 stars
    This egg curry is so beautiful, and so rich in flavors that it has to be given a try. My husband and I really enjoyed this on a rainy Bangalore evening.

    Reply

  10. kala says

    5 stars
    tried this as per your recipe and wow its a great meal with bread,rotis or rice.rather one gravy for the whole day.

    Reply

  12. Epifania says

    5 stars
    Fantastic post however I was wanting to know if you could write a litte more on this subject?
    I’d be very thankful if you could elaborate a little bit further.

    Many thanks!

    Reply

  13. hgf says

    5 stars
    Thanks for another informative site. Where else may just I am getting that
    type of info written in such an ideal method?
    I have a undertaking that I am simply now working on, and I’ve been on the look
    out for such information.

    Reply

  15. Gayatri says

    5 stars
    This was absolutely delicious! I had made this tonight for dinner, and it was perfect. Thanks so much for the recipe!

    Reply

  16. DHANYA says

    5 stars
    I made the curry today.Its so delicious.My father who hates roti had more than ever with this yummy curry.Thanks a lot for sharing

    Reply

  26. Ashley says

    Egg is my favorite food. I love to taste any type of egg recipe and egg curry is my favorite. I made this recipe much more times, but not like south indian style. I will definitely make it and share my cooking experience with you. Thanks

    Reply

  29. ANH says

    I just made this with tofu instead of eggs. It was my first time using tamarind in any form, so I’m not sure if I did it right, but the final product tasted more sophisticated from any other curry I’ve ever made. I used canned tomatoes and omitted the curry leaves because they aren’t available near me. I also used a whole can of coconut milk and didn’t thin it out. I don’t know if I made too many changes to the original recipe, but in any case I will make it again!

    Reply

  32. Brian Jones says

    Mmmmm, egg curry… I love them and usually use duck eggs thanks to the beasties we have, will definitely give your recipe a try 🙂

    Reply

  33. Richa Gupta says

    We also love it with appams or parottas Revathi! A warm bowl of this curry and something to dip in it, is all you need 🙂

    Reply

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