South indian egg curry

Main Dish
3 servings
20 min
1 hour


Number of serving: 3
Coconut oil:4tbs

Peeled and very finely chopped shallots/red onion:250gm

Peeled and finely chopped ginger:12-15gm

Peeled and finely chopped garlic:12-15gm

Curry leaves:2sprigs

Kashmiri chili powder:2tsp

Coriander powder:1tsp

Garam masala powder:1tsp

Black pepper powder:1/2tsp

Turmeric powder:1/4tsp

Freshly grated coconut:50gm

Salt,to taste

Eggs:3-4,hard boiled


  • Heat the oil in a kadai.
    Add shallots,ginger,garlic and curry leaves and saute on low heat for 45-50 minutes or until caramelized,stirring and scraping the bottom and sides of the kadai occasionally.
    Reduce the heat to very low and add all the spice powders and stir constantly for a few seconds until the raw smell of the masala disappears,taking care not to burn the spices.
    Add 3/4cup water and enough salt.
    Mix well and bring to a boil.
    Now reduce heat,cover the kadai with its lid and simmer for 5minutes or until the oil floats on top.
    Stir again.Make slits on eggs and add to the gravy.
    Simmer for another 5minutes.
    Finally add coconut milk,mix gently until heated through and remove from heat.
    Serve hot with Appam/chapati/rice...





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