South Indian egg curry is an easy and flavorful side dish for rice in 35 minutes. It is a delicious Indian egg curry recipe with coconut, curry leaves and spices.
How to make perfect hard boiled eggs?
Hard boiled eggs are easy and simple to make at home in few minutes. Also, it is an excellent source of protein and stays good in a refrigerator for up to a week.
1. Place eggs in a saucepan with cold water, enough to cover the eggs.
2. Bring the water to rolling boil, remove the saucepan from heat and cover the pan with a lid. Let eggs stand in hot water for 12 – 15 minutes.
3. Crack open the shell and discard the outer shell. Add a pinch of salt or sugar to avoid cracking the eggs shell when boiling. Crack open and discard the eggs shell and store it in a zip-lock cover or container in a refrigerator for up to a week.
Smart Cooking Tips:
1. Cook tomatoes until it becomes soft and mushy to avoid raw tomato smell in the curry.
2. I used raw tamarind; you can also use tamarind concentrate. Mix a tsp of tamarind concentrate in hot water and add it to the curry.
3. Adding coconut is optional, but coconut gives an excellent flavor to the curry.
4. Make three to four slits on the eggs to make it flavorful. You can also slice the egg into a half before adding it to the curry.
How to make South Indian Egg Curry?
South Indian egg curry tastes spicy and tangy. This curry is little different from the regular spicy egg curry. It tastes more flavorful with curry leaves, fenugreek seeds, spices, garlic, and coconut. Also, it is easy and simple to make in 35 minutes. It is an excellent side dish that goes well with hot steamed white rice. I like to have this curry with Idli and Dosa too. It is a quick dinner recipe for an everyday cooking.
Related Egg Recipes
South Indian egg curry is an easy and flavorful side dish for rice in 35 minutes. It is a delicious Indian egg curry recipe with coconut, curry leaves, and spices.
- 4 no EGG WHL RAW FRSH
- 1 cup ONION CHOPPED
- 4 no ROMA TOMATO
- 0.25 cup GRATED COCONUT
- 30 gms TAMARIND
- 1 no GARLIC CLOVE
- 1 tbsp CORIANDER POWDER
- 1 tbsp RED CHILI POWDER
- 1 tsp SALT TABLE
- 4 tbsp OIL
- 0.50 tsp TURMERIC GROUND
- 10 no CURRY LEAVES
- 0.50 tsp MUSTARD SEEDS
- 0.50 tsp URAD DAL
- 0.50 tsp FENUGREEK SEED
Place eggs in a saucepan with cold water enough to cover the eggs. Bring water to rolling boil, remove from heat and cover the pan. Let the eggs stand in a hot water for 12 - 15 minutes. Crack open the eggs and make three to four slits on it.
In a pan heat oil add mustard seeds and allow it to splutter. Add urad dal, fenugreek seeds and saute until the color changes into golden brown.
Add chopped garlic and saute until the color changes into light orange color. Add curry leaves, chopped onion and cook until the onion becomes soft.
Add turmeric powder, mix well and cook until it loses its raw smell. Add chopped tomatoes and cook until it becomes soft. Add coriander powder, red chili powder, salt and mix well. Cook until the spices lose its raw smell.
Soak tamarind in hot water for 10 minutes and extract juice from it and add tamarind juice to the curry. Bring to a boil and cook until the tamarind pulp loses it raw smell (adjust adding water to the desired consistency).
Grind shredded coconut to a smooth paste, add it to the curry and mix well. Add boiled eggs to the curry, cover the pan with a lid and boil it for 5 minutes. Garnish with chopped coriander leaves.
How to serve egg curry?
Serve egg curry with hot steamed Rice, Idli, Dosa or Chapati.