Friday, March 27, 2009

EGG CURRY / Kerala Egg Curry with Coconut Milk

Here is a simple egg curry in kerala style. Its a great combination with appam and chappathi. Rice flour is added with water helps in thickening the gravy. 

Ingredients :

Eggs : 4
Onion : 2 medium size, chopped
Tomato : 1
Ginger : 1/2 inch piece, chopped
Garlic : 4cloves
Green Chili : 2

Red chili powder : 1tsp
Turmeric Powder : 1/2tsp
Coriander powder : 1tsp
Oil : 2tsp
Bay leaf : 1, Crushed
Coconut milk : 1 1/2Cup, thick
Rice flour : 1tsp mixed with 1/4cup of water
Curry leaves : 1Spring


Method :

1. Boil the eggs in required water for 15min. clean it and make ready to add wth curry after sometime. Its better to make them half, to absorb all flavors of gravy.

2. Make ginger, garlic and green chili paste. Heat the Oil in a kadhai, and add chopped onions, and curry leaves. saute for 3-4min in medium low heat and sen add ginger, garlic,chili paste. Take care not to let it stick to the pan.

3. Now add chopped tomatoes and close the pan with a lid. Stir occasionally. When it become soft add all spices, bay leaf and 1tsp of water. saute in low heat. Coriander powder u can add first. when it turns little darker in color and with a nice aroma, add 1cup of water. When it comes to boiling point add salt and mix well.

4. Add halved eggs and then coconut milk and rice flour mixture. Close the kadhai with a lid. Cook for 6-8min till the gravy becomes thick.  Once you added the eggs, its better not to stir with a spoon.


  1. Lovely looks absolutely delicious..appam s a favorite dish in my never tried at home..normally v hav dis frm kerala restaurants.Picture s just perfect lena..

  2. i just loved d combination wth appam...its lookin delicious..nice click..