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!
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.
How to make South Indian Egg Curry
And peeps, malabar parottas with this curry – MUST HAVE! I know, calories. But let’s pretend we don’t know that for now.
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.
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
More South Indian Recipes:
Watch South Indian style Egg Curry Recipe Video (Step by Step)
This recipe was first published on November 24, 2015 and has been updated recently with a new step by step video. There are no changes made to the recipe.
South Indian Style Egg Curry
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.
Video
Notes
Nutrition
Other Curries you may like
Paneer Butter Masala
Goan Prawn Curry
Mughlai Chicken
Baingan Bharta
Malabar parathas are👏the👏best👏
Someone needs to invent a low-carb one.
Haha! Let’s say we took a rain check from carb-counting today.. Glad you enjoyed this egg curry recipe, Erin!
Excellent outcome. Only got 4 stars cause my partner thought it needed more of a curry flavour. This may well be because 1. I’m not a very good/confidant cook and 2. I don’t know how to adjust what to get the flavour right. Still, I was pretty pleased with the outcome!!!
Practice makes you perfect, Michelle! Glad you liked the egg curry, thanks for sharing your food story with us!
Very very nice egg curry recipe
Thank you Kavita
Thank you for sharing such an amazing recipe you made my day coz it came out to be really delicious. Keep sharing more!
Thanks so much! Really happy you liked the recipe
Thank you for your tips and recipes
really tasty and easy to make .thanks
This was excellent, thank you for the recipe! I used a lot of tamarind for the paste (we love it) and not a fan of chunky tomatoes/onion so i used the immersion blender to break it all down a bit before adding the final coconut milk. I also used a spice grinder for all the spices at the beginning. We absolutely loved it!
Fantastic! Thank you so much RB! Glad you liked it
Hi recha your recipe explain very well.i really thankfull to you so much To bring you these recipes for us
Most welcome, Ratna! Glad you liked our egg curry recipe!
Tried this today and it turned out very delicious… best part is, my kid said the curry is sooooo yummy
Yay! Love that this is kid friendly. Thanks for trying out this recipe and leaving a comment Sudha. Soooo glad you liked it!
I made it at my house as you said, it should be very good.
Thank you