Saturday, 7 December 2013

Eggs are always a common ingredient with any food, the way you mke it makes the difference, especially when comes to egg curry,there are lot other ways to do egg curry, however the kerala egg curry gives you a unique taste and look,though I gave the egg curry in my Appam and mutta curry post that was a different version which is plain and easy.

This kerala egg curry is a different version which has green peas and coconut milk in it,rest of the ingredients remains same. This egg curry goes well with Appam, parotta,puttu and even with dosa too. This is a nadan (traditional) egg curry which is prepared with the spices and gives a flavored taste. Very easy to make and I bet anyone will fall in love with this recipe, no more words to say; here you go with the making!

  • Baked Eggs- 4
  • Onion- 1 Sliced
  • Tomato-1 sliced
  • Green Chilies- 3 Nos
  • Thick Coconut Milk(Onnaam Paal-1st Milk)- 1 Cup
  • Green Peas- Half Cup
  • Coriander Powder- 1 Tspn
  • Chili Powder- 1 Tspn
  • Turmeric Powder- ¼ Tspn
  • Mustard Seeds- ¼ Tspn
  • Curry Leaves- Few
  • Coconut Oil- 3 Tspn
  • Cinnamon- 1 small stick
  • Cloves- 3
  • Bay Leaves- 1 small leaf
  • Salt- To Taste


  • In a pan, pour oil add the spices and the mustard seeds, curry leaves when it splits up add the onions and sauté until it becomes translucent.
  • Add the tomatoes, green chilies and sauté well. Now add the green peas too and sauté again.
  • Add all the powders in the ingredients and sauté well until the masala smell goes from it.
  • Add the coconut milk and let it boil for 2-3 minutes.
  • Add the baked eggs and let it boil till you get the required gravy.


"You can add tomato puree too instead of adding tomatoes which gives you extra taste.

Add the spice powders s per your spicy level."



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