South Indian Egg Curry Recipe | Egg Curry without Tomato
Last Updated on May 8, 2023 by Santosh Allada
South Indian Egg Curry is a delicious and hearty dish. It is popular for its unique blend of spices and flavors that set it apart from other egg curries. This comforting egg curry tastes best with rice, roti, or paratha.
Egg curry is a popular dish in many households and is often made in different variations. I love egg curry recipes and I have shared a few egg curries from different cuisines.
Today’s post is a simple homestyle egg curry recipe with traditional South Indian flavors. The specialty of this South Indian egg curry recipe is freshly made spicy and tangy masala paste.
About South Indian Egg Curry Recipe
A simple South Indian Egg Curry recipe made with tempering, onions, and a freshly ground paste. This is a basic egg curry that is not specific to any region in the south.
The dish typically consists of boiled eggs cooked in a spicy and tangy sauce, which is infused with aromatic spices. The sauce used in South Indian egg curry is made with onions and a freshly ground masala paste which gives it a tangy and spicy flavor. The tanginess of the gravy makes it a perfect complement to the richness of the eggs.
South Indian style curries are well-known for their extra level of heat. The spicy flavor comes from the green chilies and red chili powder used in the recipe.
The eggs used in the egg curry are usually hard-boiled and then slit or cut in half before adding to the sauce. This allows the eggs to absorb the flavors of the sauce, making them more delicious and flavorful.
My South Indian egg curry does not have tomatoes. It is easy to prepare and made with basic ingredients that are readily available in most kitchens.
This simple egg curry with freshly ground masala paste is perfect for those who want to enjoy a spicy and flavorful curry without spending too much time in the kitchen.
Reasons to make
Easy to prepare.
Irresistibly delicious.
Spicy, tangy, and full of bold flavors.
Unique flavor and aroma.
Pairs well with rice or roti.
Need basic ingredients.
Perfect for lunch and dinner.
Pro Tips
1. Use fresh ingredients: To get the best flavor, it’s important to use fresh ingredients. Make sure the garlic, ginger, herbs, spices, and eggs are fresh and of good quality.
2. Fry the onions until they are golden brown: It is a common technique in Indian cuisine. Slow-cook the onions over medium to low flame allowing them to release their natural sugars, caramelize, and melt into the gravy, creating a rich and creamy texture.
3. Use tamarind paste for tangy flavor: This egg curry has a distinct tanginess from tamarind. It is a common ingredient in South Indian cuisine. You can adjust the amount of tamarind paste based on your taste preference.
4. Adjust the spice level: South Indian cuisine is known for its spicy flavor profile. Adjust the amount of red chili powder and the number of green chilies according to your spice preference.
5. Cook the masala paste: cook until the oil separates from the mixture. This helps to release the flavors of the spices and create a rich and flavorful sauce.
6. Don’t overcook the eggs: Overcooking the eggs can make them tough and rubbery. Cook the eggs for just a few minutes in the gravy until they are heated through.
Ingredients
Eggs: Choose eggs from free-range or organic sources, as they may have a richer flavor. The quality and freshness of the eggs are key factors in making a delicious egg curry.
Cooking oil: I have used vegetable oil to make this curry.
Tempering: mustard seeds and cumin.
Onion: forms the base of the curry.
Masala paste: coriander leaves, curry leaves, green chilies, desiccated coconut, garlic, ginger, red chili powder, turmeric powder, coriander powder, garam masala, and salt.
The use of curry leaves in the masala paste adds a traditional touch and enhances the overall flavor of the dish.
How to make South Indian Egg Curry
Pre prep – Boil the eggs
1. Add the eggs to a large pot and pour enough water to cover the eggs by about 1 inch.
2. Cook on medium to low flame for 8-10 minutes depending on the size of the eggs.
3. Once the eggs are cooked, remove them from the heat and let them cool for a few minutes. Once the eggs are cool, gently tap them on a hard surface to crack the shells. Then, peel the shells off and discard them. Wipe the eggs after peeling them
While the eggs are boiling, meanwhile continue with the rest of the recipe.
Step 1: Make the Masala Paste
4. In a blender jar, add coriander leaves, tamarind, curry leaves, green chilies, garlic, ginger, turmeric powder, red chili powder, coriander powder, garam masala, and salt.
5. Grind the mixture into a fine paste by adding a little water. Keep it aside.
Step 2: Make the spicy and tangy sauce
6. Heat oil in a kadhai over medium flame. When the oil is hot, add mustard seeds and cumin. Let them crackle.
7. Add the chopped onions. Fry them over medium to low flame until they turn golden brown.
9. Add the ground masala paste and cook for 2-3 minutes or until the moisture reduces and the oil separates from the sides of the pan.
10. Add 1 cup of water (preferably hot) and give a good mix.
11. Cover the pan, reduce the heat, and let the curry simmer for 5-7 minutes.
In the meantime, pan-fry the boiled eggs. However, this step is optional.
Step 3: Pan Frying the boiled eggs
12. Take a sharp knife and make 3-4 slits on the boiled eggs. Heat oil in a pan over medium flame. Add the eggs and let them sit for 10-20 seconds or until the outer layer turn brown color and crisps up. Stir the eggs and crisp them up on all sides.
13. Turn the flame to low and add turmeric powder and red chili powder. Saute until the spices coat the eggs evenly. Turn off the flame and set them aside.
Step 4: Simmer the eggs in the gravy
14. Open the lid. Check for consistency.
If it is thick, add little water as per the thickness of the gravy preferred and continue to simmer the gravy.
15. Once the oil surfaces on the curry, gently drop the pan-fried eggs. Let it simmer for another 2-3 minutes. Turn off the flame.
South Indian Egg Curry is ready. Serve hot or warm with rice or roti.
Serving Suggestions
South Indian egg curry is commonly served with steamed rice, which helps to balance the spiciness of the curry. You can use plain white rice or try a fragrant variety like basmati rice, jeera rice, or bagara rice.
Indian bread like roti, phulka, plain paratha, or jowar bhakri is another great option to serve with egg curry. They help to soak up the flavorful sauce and make the meal more filling.
Storage Suggestions
South Indian egg curry can be stored in the refrigerator for up to 3 days. It is important to store the curry properly to ensure that it stays fresh and safe to eat. Here are some tips on how to store the curry or leftovers:
1. Let the curry cool down to room temperature before storing it. This helps to prevent the formation of moisture, which can cause the curry to spoil quickly.
2. Transfer the curry to an airtight container. Store the container in the refrigerator.
3. Reheat the curry before serving. You can reheat the curry in a saucepan or microwave until it is hot all the way through. If the gravy is thick, add little water while reheating.
Variations
1. Use a thickening agent: You can use ingredients like 4-5 cashews, 1 tbsp roasted peanuts, or 1/2 tbsp desiccated coconut while grinding the paste.
2. You can add coconut milk (towards the end) to make the curry creamy and rich.
3. You can add vegetables like drumsticks to make the curry more nutritious.
4. You can temper it with different whole spices like cinnamon, cardamom, and cloves to give the curry an additional layer of spice.
5. To increase the volume of gravy, you can grind a tomato while making the paste. Make sure to cook the masala until the oil separates.
More Related Recipes
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Recipe Card
South Indian Egg Curry Recipe
Ingredients
- 3 numbers Eggs
- 3-4 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin
- 1-1.5 cups Water (preferably hot)
To Pan fry eggs
- 1 tbsp Oil
- 1/4 tsp Turmeric powder
- 1/4 tsp Red chili powder
Masala Paste
- 2-3 tbsp Coriander leaves
- 4-5 numbers Curry leaves
- 2 tbsp Tamarind (depending on the sourness)
- 2-3 numbers Green chilies
- 3-4 cloves Garlic
- 1 inch Ginger
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 1/2-1 tsp Garam masala
- Salt
Instructions
Boil the eggs
- Add the eggs to a large pot and pour enough water to cover the eggs by about 1 inch.
- Cook on medium to low flame for 8-10 minutes depending on the size of the eggs.
- Once the eggs are cooked, remove them from the heat and let them cool for a few minutes. Once the eggs are cool, gently tap them on a hard surface to crack the shells. Then, peel the shells off and discard them.
Make the Masala Paste
- In a blender jar, add coriander leaves, tamarind, curry leaves, green chilies, garlic, ginger, turmeric powder, red chili powder, coriander powder, garam masala, and salt.
- Grind the mixture into a fine paste by adding a little water. Keep it aside.
Make the spicy and tangy sauce
- Heat oil in a kadhai over medium flame. When the oil is hot, add mustard seeds and cumin. Let them crackle.
- Add the chopped onions. Fry them over medium to low flame until they turn golden brown.
- Add the ground masala paste and cook for 2-3 minutes or until the moisture reduces and the oil separates from the sides of the pan.
- Add 1 cup of water (preferably hot) and give a good mix.
- Cover the pan, reduce the heat, and let the curry simmer for 5-7 minutes.
Pan Frying the boiled eggs
- Take a sharp knife and make 3-4 slits on the boiled eggs. Heat oil in a pan over medium flame. Add the eggs and let them sit for 10-20 seconds or until the outer layer turn brown color and crisps up. Stir the eggs and crisp them up on all sides.
- Turn the flame to low and add turmeric powder and red chili powder. Saute until the spices coat the eggs evenly. Turn off the flame and set them aside.
Simmer the eggs in the gravy
- Open the lid. Check for consistency. If it is thick, add little water as per the thickness of the gravy preferred and continue to simmer the gravy.
- Once the oil surfaces on the curry, gently drop the pan-fried eggs. Let it simmer for another 2-3 minutes. Turn off the flame.
- South Indian Egg Curry is ready. Serve hot or warm with rice or roti.
Notes
Cook With San is all about making “Everyday Yummylicious” with easy, quick, and restaurant-style recipes.