Egg Curry South Indian Style
A rich and flavorful South Indian egg curry, featuring boiled eggs simmered in a spiced tomato and coconut-based gravy, infused with traditional spices and curry leaves.
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Ingredients
- 6 pieceseggs
hard boiled and peeled
- 3 tablespoonsoil
- 1 teaspoonmustard seeds
- 1 teaspooncumin seeds
- 8 leavescurry leaves
- 1 largeonion
finely chopped
- 1 tablespoonginger-garlic paste
- 1 piecegreen chili
slit lengthwise
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
- 1 ½ teaspoonscoriander powder
- 0 ½ teaspoonblack pepper powder
- 3 mediumtomatoes
pureed
- 1 cupcoconut milk
- 1 to tastesalt
- 1 cupwater
- 2 tablespoonsfresh coriander leaves
chopped for garnish
Instructions
Boil the eggs in water for about 10 minutes until hard boiled. Peel them carefully and set aside.
Heat oil in a deep pan over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add curry leaves.
Add the finely chopped onions and sauté until they turn translucent and start to brown lightly, about 5-7 minutes.
Add ginger-garlic paste and slit green chili. Sauté for 1-2 minutes until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and black pepper powder. Stir well and cook the spices for a minute.
Pour in the pureed tomatoes. Cook the mixture, stirring occasionally until the oil separates from the masala, about 8-10 minutes.
Add salt, water, and coconut milk. Stir to combine and bring the curry to a gentle simmer.
Make small slits in the boiled eggs and add them to the curry. Simmer for 5-7 minutes to allow the eggs to absorb the flavors.
Garnish with chopped fresh coriander leaves before serving.
