How to make kerala style egg curry
🧾 Ingredients
For the Curry:
Eggs – 4 to 6 (boiled and peeled)
Coconut oil – 2 tbsp (for authentic flavor)
Onion – 2 large, thinly sliced
Tomato – 2 medium, chopped
Green chilies – 2, slit
Ginger-garlic paste – 1 tbsp
Curry leaves – 8 to 10
Red chili powder – 1 tsp
Coriander powder – 1½ tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Black pepper powder – ¼ tsp (optional)
Salt – to taste
For the Coconut Paste (optional, but gives rich taste):
Grated coconut – ½ cup
Fennel seeds – ½ tsp
Water – a few tbsp (for grinding)
👩🍳 How to Make Kerala Egg Curry
Step 1: Boil the Eggs
1. Boil eggs for about 10 minutes.
2. Cool, peel, and keep aside.
3. Lightly slit or prick the eggs (so they absorb flavor).
Step 2: Make the Coconut Paste (optional)
1. Roast grated coconut in a pan until light brown.
2. Add fennel seeds and roast for 30 seconds.
3. Cool and grind to a smooth paste using little water.
Step 3: Prepare the Curry Base
1. Heat coconut oil in a pan.
2. Add curry leaves and green chilies, let them splutter.
3. Add onions and sauté till golden brown.
4. Add ginger-garlic paste and sauté for a minute.
5. Add tomatoes, cook until soft and oil separates.
Step 4: Add Spices
1. Add red chili, coriander, turmeric, pepper, and garam masala.
2. Stir for a few seconds (don’t burn the masala).
3. Add a splash of water if it turns dry.
Step 5: Add Coconut Paste (if using)
1. Add the ground coconut paste, mix well.
2. Pour in about 1 to 1½ cups of water (adjust consistency).
3. Add salt and simmer for 5–7 minutes.
Step 6: Add Eggs
1. Gently place boiled eggs into the curry.
2. Simmer for 5 more minutes so the eggs absorb the flavors.
3. Garnish with fresh curry leaves and a drizzle of coconut oil.
🍽️ Serving Suggestions
Serve Kerala-style Egg Curry with:
Appam 🥞
Idiyappam (string ho
ppers)
Parotta 🫓
Steamed rice or puttu 🍚
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