Welcome to my blog! Today, I am excited to share with you a recipe for Egg Curry Kerala Style. This dish is a flavorful and aromatic blend of spices and herbs, combined with boiled eggs, creating a hearty and satisfying meal. Whether you are a fan of spicy food or prefer milder flavors, this dish can be easily customized to suit your taste preferences.
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This recipe holds a special place in my heart as it’s my mom’s own version of Egg Curry recipe. She invented this recipe herself, and it turned out to be incredibly delicious. It pairs perfectly with rice and pappadam, which is my favorite combination. Every time I make this curry, it reminds me of my mom’s cooking. I currently reside in a different city, so I always miss “Maa ke haath ka khana.” There’s just something about a mother’s touch that can’t be replicated, even if you follow the recipe exactly – it’s her love that makes all the difference.
Today, I want to share a special recipe with all of you – my mom’s Boiled Egg Curry. I hope you enjoy it as much as I do!
We’ve included a video link to this recipe to make things easier. We would appreciate it if you could show your support by giving us a star rating. If you have any questions or feedback, please get in touch with us at famousdishes4u@gmail.com.
How to make egg curry recipe for rice?
Egg Curry Recipe Kerala style .
Equipment
- Bottom Vessel or Kadhai
- Mixer Grinder
Ingredients
- 4 nos Eggs Hard Boiled (Boiled for 15 minutes)
- 1 Cup Coconut Grated
- 1 Onion Finely sliced
- 1 Tomato Roughly chopped
- Chopped Coriander Leaves
- Chopped Ginger
- 3-4 Nos Garlic cloves
- 1 Green chilly
- a pinch of Jeera
- 1/4 tsp Fennel Seeds
- Curry Leaves
- 1 tbsp Coriander Powder
- 1/4 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilly Powder
- Salt as per taste
- Oil for Cooking
Instructions
- Ingredients
- Heat Oil in a Kadhai and fry the onions until golden brown
- Once the onions are golden brown remove them in a plate
- In the same oil add grated coconut
- Roast the coconut on a low flame stirring continuosly , roast it untill golden brown and aromatic
- To this add chopped ginger, garlic and green chillies
- Add cumin seeds and fennel seeds and roast it together
- Now add coriander powder, turmeric and red chilly powder to the coconut and keep roasting until aromatic
- Once the coconut and other ingredients are roasted well and turn aromatic add the fried onions to the roasted masala and mix it well
- Remove it in a plate and let it cool down before grinding it to a fine paste
- Once the roasted masala has cool down or reached a warm temperature add chopped tomatoes to it
- Transfer it to a mixer jar and add some water to make a smooth paste
- Now take the same kadhai and transfer the grounded paste to the kadhai and let it boil
- Add some curry leaves to the gravy
- Before adding the boiled eggs to the gravy, make small slits on all sides of the eggs
- Once it starts boiling add some garam masala and chopped coriander leavesLet it cook and boil for 1-2 mins
- The egg curry is ready now, we need to prepare for tempering Heat around 1 tbsp of oil in a small pan, and add chopped onions and fry them until golden brown
- Immediately pour the tempering over the gravy
- Egg Curry is ready to be served with Rotis/Rice
1 Comment
Wonderful 👍