Top 5 Yummy South Indian Egg Recipes To Try Out July 1, 2016

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:

Image: Shutterstock

Image: Shutterstock

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.

[ Read: Yummy Duck Egg Recipes ]

2. Kerala Style Egg Curry:

Image: Shutterstock

Image: Shutterstock

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:

Image: Shutterstock

Image: Shutterstock

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.

[ Read: Delicious Egg Recipes For Lunch ]

4. Kodi Guddu Gasagasala Kura – Eggs In Poppy Seed Gravy:

Image: Shutterstock

Image: Shutterstock

Boiled eggs are simmered in a spicy poppy seed gravy to give eggs a totally new appeal in terms of taste and visual appeal. A perfect South Indian egg recipe to keep your Indian theme party alive with flavors!

Ingredients:

  1. 1. Eggs – 6, hard boiled, peeled and slit lengthways
  2. 2. Oil – 2 tbsp
  3. 3. Mustard seeds – ½ tsp
  4. 4. Cumin seeds – 1 tsp
  5. 5. Ginger garlic paste – 2 tsp
  6. 6. Onions – 1, large, finely sliced
  7. 7. Red chili powder – 2 tsp
  8. 8. Coriander powder – 1 ½ tsp
  9. 9. Poppy seeds – 3 tbsp, roasted and ground to paste with 1 tsp water
  10. 10. Fenugreek seeds – ½ tsp, roasted and crushed
  11. 11. Tamarind – a small gooseberry sized ball, soaked and pulp extracted
  12. 12. Salt – to taste
  13. 13. Coriander leaves – for garnishing

Directions:

  1. Add ½ the oil to a heavy bottomed skillet placed on medium to high heat and allow it to smoke up.
  2. Add the eggs and roast until it turns brown.
  3. Keep aside.
  4. Add rest of the oil to the skillet and let the mustard seeds splutter.
  5. Mix in cumin seeds and sauté for a minute letting them splutter.
  6. Add onions and ginger garlic paste and sauté until onions get a brown hue.
  7. Mix in spice powders and sauté for a minute.
  8. Add 2 ½ cups water and let it come to a boil.
  9. Mix in tamarind extract and ground poppy seeds. Let the mixture simmer on low to medium heat for 15 minutes, stirring intermittently.
  10. Mix in roasted eggs, let the mixture come to a boil.
  11. Lower the flame and simmer until the gravy thickens.
  12. Remove from heat, garnish with coriander leaves, and serve hot with rice or rotis. 

[ Read: Sanjeev Kapoor Egg Recipes ]

5. Chettinad Egg Curry:

Image: Shutterstock

Image: Shutterstock

This is perhaps one of the most popular egg dishes from the South Indian kitchen. Packed with the flavors that come from the delectable blend of assorted dried spices and herbs, this one is an addictive formula you cannot skip.

Ingredients:

  1. Eggs – 4, hard boiled, peeled and sliced lengthwise
  2. Cooking oil – 3 tbsp
  3. Red chili powder – 1 tsp
  4. Onion – 2, large, finely chopped
  5. Ginger – 1 2-inch piece, peeled, finely minced
  6. Garlic – 10 cloves, peeled, finely minced
  7. Red chili – 5
  8. Tomatoes – 2, large, finely chopped
  9. Turmeric powder – ½ tsp
  10. Cloves – 6
  11. Cinnamon – One 1-inch piece
  12. Cumin seeds – 1 tsp
  13. Coriander seeds – 1 ½ tbsp
  14. Red chilies – 5
  15. Black peppercorns – 2 tsp
  16. Fennel seeds – ½ tsp
  17. Coconut – 2 tbsp, freshly grated
  18. Poppy seeds – 1 tbsp
  19. Mustard seeds – 1 tsp
  20. Bay leaves – 1
  21. Curry leaves – 20
  22. Coriander leaves – 3 tbsp, finely chopped
  23. Salt – to taste 

Directions:

  1. Dry roast the spice ingredients until a nice aroma permeates your kitchen. Mix in poppy seeds and coconut and sauté for a minute more. Keep aside until it becomes cool.
  2. Grind the cooled down spice mixture with little water to make a smooth paste.
  3. Crush red chilies with ginger and garlic to make a coarse paste. Keep aside.
  4. Grind tomatoes to make a pulp. Keep aside.
  5. Place a heavy bottom skillet on medium to high flame and heat 2 ½ tbsp oil.
  6. Add mustard seeds and bay leaves and allow the mustard seeds to splutter.
  7. Mix in onions and half the curry leaves and sauté until onions start turning deep brown.
  8. Add ground garlic paste and tomato pulp and cook until the garlic paste and tomato lose the raw flavor.
  9. Mix in the ground spice mix and turmeric powder along with 2 cups water and let the mixture come to a boil on medium to high flame. Simmer on low to medium flame until the gravy thickens.
  10. Meanwhile, add the leftover oil to a shallow frying pan. Add eggs along with a red chili powder and sauté until the eggs get coated evenly with red chili powder.
  11. Add red chili coated eggs to the thick gravy and simmer for 7 to 10 minutes.
  12. Add more water, if gravy is too thick. Adjust seasoning and cook for 2 more minutes.
  13. Mix in rest of the curry leaves and coriander leaves.
  14. Serve hot with paranthas or rice.

There are countless egg recipes prepared in South India, including the popular Egg dosa and kothu parotta. Each one is different and has a blend of fresh spices that gives these delicacies a lip smacking, addictive flavor. Hope now you got an idea on how to cook egg curry in south Indian style.

So, which is your favorite South Indian egg recipe? Do share your south Indian egg curry recipe videos with us!

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