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.
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.