South Indian Style Egg Curry Recipes

SOUTH INDIAN SPICY EGG CURRY

Steps:

• Make hard boiled eggs using the instructions mentioned above. After peeling the shells, make 4 slits on the egg whites and keep aside.
• Heat 1 tablespoon oil. Add 1 teaspoon turmeric powder and 1 tablespoon red chili powder. Stir immediately else the spices will burn. Place the hard boiled eggs in the pan and roast it in oil for few minutes on low flame. Ensure eggs are coated well in the spices and gets roasted well. Remove eggs from the pan, keep aside.
• Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown.
• Now add all the spice powder and give it a quick stir.
• Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan.
• Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend to-gether.
• Place hard boiled eggs into the curry now, cover eggs with the curry masala.
• Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti.

SOUTH INDIAN EGG CURRY

Steps:

• Peel the boiled eggs and make few gashes over each egg. Keep these aside.
• You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.
• Heat oil in a pan. Add cumin and allow to splutter.
• Then add curry leaves. When they begin to splutter, add onions and green chilies.
• Keep stirring and fry until the onions turn golden to light brown.
• When the onions turn golden, add ginger garlic paste. Saute till the raw smell of the garlic has gone.
• Pour the tomato puree. Saute for a while until the tomatoes and onions blend well.
• Add red chili powder, turmeric, salt, garam masala and coriander powder.
• Mix well. Cook for a few minutes till the mixture begins to smell good. The raw smell must go away.
• Add the eggs and fry for 2 minutes stirring gently.
• Pour water just enough to make a gravy.
• Cover the pan and Cook on a medium heat.
• Within minutes the gravy turns thick and traces of oil appear over the curry.
• If needed add more salt.
• This step is optional. If using coconut milk, pour it and stir in. Do not cook for long after adding coconut milk.
• Sprinkle some coriander leaves. Turn off the stove.
• Serve egg curry with plain rice or chapathi.

SOUTH INDIAN STYLE EGG CURRY

Steps:

• In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
• Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
• Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
• Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
• Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

SOUTH INDIAN EGG CURRY

Steps:

• Place the eggs in a saucepan. Add enough water to cover the eggs by one inch (so the highest point on the eggs is one one inch under water).
• Place the saucepan over medium high heat and bring to a boil. As soon as it comes to a boil move it off heat and cover the pan. Set a timer for 9 minutes.
• While the timer counts down prepare an ice bath. Add a bunch of ice and water to a large bowl. It will need to hold the eggs fully submerged so pick the right bowl.
• When the timer goes off, drain the eggs and place them in the ice bath. Leave them there until they are cold. This takes around 10 minutes.
• Peel the eggs. Slice them in half right before you start making the curry.
• Make the spice mix.
• Dilute the tomato paste with enough water to get to the consistency of passata.
• Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. Use all the oil specified. It's important.
• When the oil starts to shimmer add the cardamom and cinnamon stick. Cook until little bubbles form. This takes 20-30 seconds.
• Now add the mustard and cumin seed. Stir and cook until the seeds start to crackle. This takes another 20 seconds or so.
• Add the garlic ginger paste and green chilies to the pan and cook, stirring constantly, until the paste stops sputtering.
• Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
• Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
• Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.
• Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
• Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low. Add the coconut milk and stir.
• Mix in the curry leaves and remaining diced green chili. Simmer for about 3-4 minutes.
• Add the diced tomatoes. Stir to combine. Add the eggs and cook until the eggs are just warmed through.
• Serve with rice or parathas or chapatis or naan.

CHETTINAD EGG CURRY

Steps:

• To make Chettinad egg curry, the first step is to fry the eggs.
• Heat oil in a pan and add soft boiled eggs in it. Turn the eggs and fry them from both sides.
• When the eggs are golden brown carefully take them out in a plate.
• Now, in the same pan add a bay leaf, chopped onions, and a red chili. Cook the onions 'til they are golden brown and then add the spices.
• Add a teaspoon of turmeric powder, red chili powder, and salt.
• Cook the spices until they are well roasted and then add tomatoes in it.
• When the tomatoes are soft and pulpy add a teaspoon of Chettinad Masala and coconut paste in the masala.
• Add a sprig of curry leaves in it. Roast the masala well and when the oil starts to leave the masala to add water in it.
• Pierce the eggs with a knife or fork and add them in the gravy. This way the eggs will be able to soak the gravy. Cover it with a lid and cook for another 4-5 minutes.
• Serve it hot with fried rice or chapati.

INDIAN EGG CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
• Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.