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Kerala Egg Curry

Author: Pavani
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: kerala
Servings: 4 serving


  • 4 Eggs
  • 2 Onions - chopped
  • 2 Tomatoes - chopped
  • 2 chilies Green - slit
  • 1 tsp Chili powder Red
  • ½ tsp cumin Ground
  • 2 tsp Coriander Ground
  • 1 tsp Ginger+garlic paste
  • ½ tsp Mustard seeds
  • 8 ~ 10 Curry leaves
  • to taste Salt


  • Bring eggs and water (add about 1" above the surface of the eggs) to a boil in a saucepan. Turn off the heat, cover and set aside for exactly 13 minutes. Then rinse them under cool water and once cool, peel and set aside until ready to use. Make a slit in the egg but not cutting into two.
  • Heat 2tbsp oil (coconut oil is preferred) in a pan; add mustard seeds and once the seeds start to splutter, add the onions, green chilies, and curry leaves; cook till onions are lightly browned around the edges.
  • Add ginger+garlic paste and cook for 1 minute. Add red chili powder, ground cumin, ground coriander and cook till it doesn't smell raw anymore, about 3 minutes.
  • Add the chopped tomatoes and cook till they turn mushy.
  • Add one cup of water and bring to a boil. Add the boiled eggs and remove from flame after 2 minutes.


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