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South Indian Egg Curry Recipe

Santosh Allada
South Indian Egg Curry is a flavorful and tangy curry dish made with boiled eggs and a thick sauce that is made with onions and freshly ground masala paste.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Curry, Main Course
Cuisine South Indian
Servings 3 people

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

Hard boil the eggs.
Pan-fry the boiled eggs to add an extra layer of flavor and texture. This will also help to prevent the eggs from breaking apart in the curry.
Use fresh spices and herbs for the best flavor.
Adjust the spice level as per your preference.