Friday, October 7, 2022




It is well-established that eggs have numerous health benefits. They can be had in different forms for breakfast such as scrambled, boiled, fried, and in omelettes and for lunch/dinner in different kinds of curries and side dishes. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

  • Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
  • Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
  • Egg Curry, goes great with pulao or fried rice

Today's recipe is for another Egg Curry, this one done in the South Indian style. In this we make a masala paste of coconut gratings and spices which adds thickness to the gravy and enhances its flavour. 

I make this from time to time and we usually enjoy it with hot rotis/chapatis. 


  • Eggs, 4-5
  • Cumin Seeds, 1/2 tsp
  • Curry Leaves, a sprig
  • Onion, large sized, 1
  • Ginger Garlic Paste, 1 tsp
  • Tomatoes, medium-sized, 2
  • Water, 3/4 to 1 cup
  • Salt, to taste
  • Oil, 2 tbsp
  • Coriander Leaves, 2 tbsp 
To Be Ground To A Smooth Paste:- 
  • Fresh Coconut Gratings, 1/4 cup
  • Chilli Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Garam Masala Powder or Kitchen King Masala, 1/2 tsp


Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Make a few gashes on each of the boiled eggs and keep aside. 
Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside.
Peel and chop the onions
Finely chop the coriander leaves

In a small mixer jar, grind together 1/4 cup of coconut gratings, 1 tsp chilli powder,  1/4 tsp turmeric powder, 1 tsp of coriander powder, and 1/2 tsp Garam Masala Powder or Kitchen King Masala to a smooth paste, adding just the required amount of water. Keep aside 

Heat oil in a thick-bottomed kadhai and add the cumin seeds, when they sizzle add the curry leaves  and sauté for a few seconds
Next add the chopped onions and sauté till they turn slightly golden in colour
To this add the ginger garlic paste and sauté till the raw smell goes
Add the tomato puree and sauté till this is well blended 
Next add the freshly ground paste of coconut gratings and spices and mix well 
Cook on medium heat for a couple of minutes till the raw smell goes
Now add the boiled eggs and cook for 2 minutes stirring gently
Add 3/4 to 1 cup of water and mix so as to get a gravy consistency 
Cover and cook on medium heat for a couple of minutes till the gravy thickens 
Check for salt and add if required
Switch off the gas and garnish with finely chopped coriander leaves
Transfer to a serving bowl
Serve the South Indian Egg Curry with hot steamed rice or chapatis


  1. Will try it. I love egg curry. Thk u. Smita


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