Authentic South Indian Egg Recipes: Top 5 Delicious Dishes

A typical South Indian kitchen is quite diverse. Loaded with loads and loads of spices, a simple dish can get a new taste by changing a single spice in the basic recipe! The egg recipes from the South Indian kitchens are proof of this statement. While all of them are tasty and fabulous delights that you can relish, they do need a little patience. Ensure to stick to the ingredients to preserve the authenticity of the delicacies. Now let’s learn how to make south Indian egg curry.

Top 5 South Indian Egg Curry Recipes:

Try these 5 easy South Indian egg curry recipes, which are handpicked to brighten up your day!

1. Kerala Egg Roast:

A simple, yet richly flavored recipe, this one is my husband’s favorite. Make sure to slice the onions as thin as possible. Sauté the onions to offer it a brownish caramel color. The coconut milk along with the blend of black pepper gives this dish an addictive taste.

Ingredients:

1. Eggs – 6, hard boiled, peeled and halved lengthways
2. Onions – 3, large, thinly sliced
3. Ginger garlic paste – 2 tsp
4. Green chilies – 5, slit lengthwise
5. Tomatoes – 3, large, finely chopped
6. Red chili powder – 1 tsp
7. Black pepper powder – 1 tsp
8. Coriander powder – 1 ½ tsp
9. Curry leaves – 15
10. Coconut milk – ½ cup
11. Salt – to taste
12. Oil – 1 ½ tbsp 

Directions:

1. Place a heavy bottomed kadai on medium to high flame and heat the oil.
2. Add onions, green chilies, and ginger garlic paste and sauté until onions caramelize.
3. Mix in coriander powder, red chili powder, black pepper powder, half the curry leaves, salt, and sauté for a minute more.
4. Add chopped tomatoes and cook until tomatoes turn soft and mushy.
5. Add boiled egg slices and ½ a cup of water.
6. Let the mixture come to a boil.
7. Lower the flame to low to medium, cover, and allow the mixture to simmer for about 12 minutes.
8. Uncover, mix in coconut milk and adjust the seasoning. Turn off the heat.
9. Mix in rest of the curry leaves and serve hot with appam or rice.

2. Kerala Style Egg Curry:

Simmered in pale yellow colored gravy, this mildly spiced egg curry is yet another traditional Kerala egg recipe that goes well with rice as well as flat breads. Just make sure that you have freshly squeezed coconut milk ready before you start preparing this dish. The coconut milk renders a thick, creamy base as well as an addictive flavor to this dish.

Ingredients:

1. Eggs – 6, hard boiled, peeled, halved
2. Onions – 2, large, finely sliced
3. Ginger – 1-inch piece, peeled and finely grated
4. Garlic – 6 cloves, peeled and finely minced
5. Green chilies – 5, slit lengthwise
6. Tomato – 1, large, finely chopped
7. Garam masala – ½ tsp
8. Curry leaves – 15
9. Turmeric powder – ½ tsp
10. Coconut milk – 3 cups, medium thick
11. Black pepper – 1 tsp, freshly crushed
12. Mustard seeds – 1 tsp
13. Red chilies – 2, halved diagonally
14. Coconut oil – 2 ½ tbsp 

Directions:

1. Place a heavy bottomed wok on medium to high flame and heat oil.
2. Add mustard seeds.
3. Once they splutter, add red chilies and green chilies and sauté for 1 minute.
4. Mix in onions, ginger, and half of the curry leaves and sauté until onions caramelize.
5. Mix in turmeric powder and sauté for 2 to 3 minutes more.
6. Mix in tomatoes and cook until tomatoes turn pulpy.
7. Mix in half of the coconut milk and salt. Lower the flame to low-medium and let the mixture simmer for 10 minutes, stirring intermittently.
8. Mix in eggs and cook for 3 more minutes.
9. Add black pepper, rest of the curry leaves, and garam masala and cook for 2 more minutes.
10. Mix in the leftover coconut milk and cook for a minute on a low flame.
11. Serve hot with rice.

3. Mangalore Egg Curry:

Just like Kerala cuisine, Manglorean recipes also use coconut in plenty. This one also contains coconut. Flavored with cumin, fenugreek seeds, tamarind, and red chilies, this one tastes awesome with rotis and steamed rice.

Ingredients:

1. Eggs – 6, hard boiled, peeled, with lengthwise slits
2. Onion – 2, large, finely sliced
3. Tomato – 1, medium, finely chopped
4. Coconut milk – ½ cup
5. Oil – 4 tbsp
6. Salt to taste
7. Ajwain – ½ tsp
8. Cinnamon – One 1-inch stick
9. Curry leaves – 20
10. Coriander seeds – 2 tsp
11. Cumin seeds – ½ tsp
12. Fenugreek seeds – ½ tsp
13. Mustard seeds – ½ tsp
14. Coconut – 5 tbsp, freshly grated
15. Red chilies – 7
16. Garlic – 6 cloves
17. Tamarind – a small gooseberry sized ball

Directions:

1. Place a large frying pan on medium to high flame.
2. Add mustard seeds, coriander seeds, red chilies, and cumin seeds and sauté on low to medium flame until the coriander seeds turn deep brown. Keep aside.
3. Add half the oil to the pan and allow it to smoke up.
4. Mix in half the onions and sauté until onions turn golden brown.
5. Mix in garlic and coconut and sauté for 3 more minutes. Keep the mixture aside separately.
6. Once the spices cool, grind them along with tamarind coarsely. Mix in the coconut mixture and grind along with a little water to make a smooth paste. Keep aside.
7. Add rest of the oil to the pan and allow to heat.
8. Mix in carom seeds and sauté until they splutter.
9. Mix in curry leaves and cinnamon stick and sauté for about 15 seconds.
10. Mix in rest of the onions and sauté until onions turn deep brown.
11. Add the ground mixture and ½ cup of water, and cook for 5 minutes.
12. Add tomato, eggs, salt, and 2 cups of water and let the mixture start boiling.
13. Lower the flame and simmer for 15 minutes.
14. Mix in coconut milk and cook for 2 more minutes.
15. Serve hot with steamed rice.

PREV POST PAGE 1 2NEXT