Egg curry is a delectable culinary creation that showcases the rich flavors and aromatic spices of the Indian state of Kerala. This traditional dish is a beloved staple in Kerala’s cuisine and is celebrated for its simplicity and irresistible taste. Merely adding hard-boiled eggs to onion and tomato gravy is one of the uncomplicated things to do.
The curry is made by gently simmering hard-boiled eggs in a luscious gravy infused with a harmonious blend of turmeric, coriander, cumin, and chili powder. I add a couple of teaspoons of milk to create a rich flavor. You can also add coconut milk to this. The result is a velvety, fragrant curry that complements warm appam or flaky parathas. The Kerala egg curry is a true delight for egg and spice enthusiasts, offering a compelling journey for the taste buds with every delightful bite.
Egg curry is an excellent source of protein. Combining eggs with onion and tomato makes the curry more nutritious and delicious. Egg curry with any Kerala appam, bread, or palappam, and a cup of tea makes a healthy balanced breakfast.
3-4 boiled eggs, shell removed
3 tablespoon vegetable oil
1 teaspoon mustard seeds
2 medium onion, sliced
2 medium tomatoes, sliced
1 sprig of curry leaves stem removed
4 cloves of garlic, minced
1 tablespoon minced ginger
1 teaspoon coriander powder
2 cups water
3-4 tablespoon milk
1 teaspoon garam masala
1 teaspoon paprika powder
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
- First, Boil 3 to 4 eggs in water.
- Heat oil in a pan. Then add mustard seeds into the oil and allow it to pop.
- Once the mustard seeds are popping, add onion, tomato, garlic, ginger, and curry leaves. Sauté until the onions are soft.
- Once the mustard seeds are popping, add onion, tomato, garlic, ginger, and curry leaves. Sauté until the onions are soft.
- Next, bring the flame to low. Then I Add coriander, turmeric, garam masala, paprika, and cumin powder. Mix continuously for a minute to fry the powder.
- Now add two cups of water and mix well. Bring up the flame to high. Cover and cook until the curry boils.
- Bring down the flame to low. Add two or three tablespoons of regular or 2% milk, and add the heat to medium. Don’t allow this to boil. Mix well and turn off the stove.
- Remove the shell from the eggs and add it to the curry. You can split the egg into two or add the whole egg.
- You can server egg curry with Kerala breakfast bread like appam, palappam, ediyappam, chappathi, rice, or even regular bread.
