South Indian Egg Curry

This fragrant South Indian egg curry combines perfectly spiced hard-boiled eggs in a rich coconut-tomato gravy. With warming spices like mustard seeds, curry leaves, and garam masala, this comforting dish delivers authentic South Indian flavors that make it perfect served over steamed rice or with warm naan.

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Course: Main Course

Cuisine: Indian

Keyword: Curry, Eggs

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

4-5 hard boiled eggs peeled
2 tbsp oil coconut or vegetable
¼ tsp mustard seeds
½ tsp cumin seeds
1-2 sprigs curry leaves
1 cup finely chopped onions
1-2 green chilies slit
1¼ tsp ginger garlic paste
2 tomatoes finely chopped or pureed
⅛ tsp turmeric powder
¾ tsp red chili powder
1 tsp coriander powder
¾ to 1 tsp garam masala powder
Salt to taste
¾ to 1 cup water
¼ cup thick coconut milk
Fresh coriander leaves for garnish

Instructions

Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, curry leaves, and green chilies. Let them splutter for 30 seconds.
Add chopped onions and sauté until translucent, about 5-6 minutes. Add ginger-garlic paste and cook for another minute.
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes break down and oil begins to separate, about 8-10 minutes.
Pour in water and bring to a simmer. Cook for 5-7 minutes to let flavors meld.
Stir in coconut milk and garam masala powder. Cook gently without letting it boil to prevent curdling.
Gently add the hard-boiled eggs to the curry and simmer for 5 minutes to heat through. Garnish with fresh coriander leaves before serving.

Notes

For extra flavor, lightly fry the boiled eggs in oil until golden before adding to the curry.

Coconut oil gives the most authentic South Indian taste, but vegetable oil works as a substitute.

Make shallow cuts on the eggs before adding to help them absorb the flavors better.

This curry tastes even better the next day as flavors develop overnight in the refrigerator.

Adjust the consistency by adding more water for a thinner curry or cooking longer for a thicker gravy.

Fresh curry leaves are essential for authentic flavor - dried curry leaves can be substituted but use less quantity.

Canned coconut milk can be diluted with water if you only have thick coconut cream available.

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