Indian, Lunch, Dinner and Entrees

South Indian Egg curry

Egg curry is usually boiled eggs simmered in an authentic Indian gravy. Some preparations slice the eggs in half and some keep the boiled eggs whole with slits cut into the white part to soak up the curry flavors. There are many variations of the gravy within India, even within the South Indian states there are different recipes.

The preparation detailed today is famous in the south Indian state of Kerala and is often served with layered bread called ‘parotta’.  The famous combination is called ‘parotta and mutta curry’. This particular recipe uses coconut milk, which gives it a rich gravy and coats the eggs with the creamy texture. The egg halves are dredged lightly in a seasoned rice flour and pan-fried. This keeps the yolks intact with the white part while simmering in the silky gravy. Wrap the ‘parotta’ around the scrumptious eggs or better still, enjoy the gravy with simple white rice. You can’t go wrong with this curry and practically anything to soak in it!! 

South Indian Egg curry

Egg curry is usually boiled eggs simmered in an authentic Indian gravy. The preparation detailed today is famous in the south Indian state of Kerala and is often served with layered bread called ‘parotta’.  The famous combination is called ‘parotta and mutta curry’. 
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 6

Ingredients

  • 6 Eggs Hard boiled and peeled
  • 1 tbsp Rice flour
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 1 Onion sliced
  • 2 Green chillies chopped
  • 1 tbsp Ginger grated
  • 2 springs Curry leaves
  • 1 tbsp Cilantro chopped
  • 2 cups Coconut milk
  • 1 cup Tomato chopped
  • 1 tsp Coriander powder
  • 1 tsp Red Chilly powder

Instructions

  • Start a flat bottomed broad pan on the stove
  • Add oil, cumin seeds and fennel seeds 
  • Add the sliced onions and stir for 1-2 mins
  • Add the chillies, curry leaves, ginger and cilantro and mix well
  • Next add the tomatoes and 1 cup of the coconut milk, the 2 powders and salt to taste 
  • Let the gravy simmer on very low flame
  • Meanwhile heat up a cast iron pan with some oil 
  • Drizzle the rice flour, some chilly powder and salt on the cut side of the eggs and coat 
  • Fry the eggs, cut side down on the cast iron pan until nicely browned
  • Remove the eggs and carefully add them to the simmering gravy
  • Add the 2nd cup of coconut milk and bring to a boil under very low heat
  • Garnish with chopped cilantro
  • Serve with hot layer parotto or simple white rice ! 

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