By Suprita Mitter
February 1, 2025
This egg curry is enriched with coconut milk, aromatic spices, and curry leaves. It’s a comforting dish that pairs perfectly with appam, rice, or paratha, offering a balance of creaminess and spice that reflects the rich culinary heritage of Kerala.
6 boiled eggs 2 tbsp coconut oil (or any vegetable oil) 1 onion 2 tomatoes 3-4 green chillies 1 tbsp ginger-garlic paste 1 tsp of mustard seeds 1 tsp of cumin seeds
Curry leaves 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tbsp coriander powder 1/2 tsp garam masala powder 1/2 tsp black pepper powder 1 cup of coconut milk
Boil the eggs, peel them, and make small slits. Add mustard seeds, cumin seeds, curry leaves, and sauté in a pan.
Add chopped onions and green chillies. Add the ginger-garlic paste and sauté. Add the chopped tomatoes.
Once they are soft, add turmeric powder, red chilli powder, coriander powder, black pepper powder, and salt. Cook for a couple of minutes..
Pour in the coconut milk and water and bring the curry to a simmer. Add the boiled eggs to the curry and let them simmer for about 10–15 minutes.
Add garam masala powder and cook for another 2–3 minutes. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, appam, or Kerala parotta.