Posted on by ruchi

Egg Curry – South Indian Style

Egg Curry
ruchi

July 8, 2010

If you don’t like to eat plain eggs, try this recipe in South Indian style. It adds a lot of protein in your meal and tastes great too.

Preparation Time: 25 minutes
Servings: 4
Difficulty: Easy

Ingredients

Eggs 6
Freshly blended tomato 1 cup
Ginger garlic paste 1 tbsp
Tamarind pulp 3/4 tsp
Vegetable oil 1 tsp
Panch phoran (5 seeds) 3/4 tsp
Whole red chilli (lal mirch) 1
Red chilli powder (lal mirch) 1/2 tsp
Coriander (dhania) powder 1 tsp
Roasted and ground Jeera (cumin seeds) 1/2 tsp
Salt 5/8 tsp
Kari patta 8-10

Method

  1. Boil eggs in 4 cups of water. Once the water starts boiling, reduce the heat. Cook for 10 more minutes. Turn off the heat and remove the eggs from water. Let them cool. Peel them and cut them in half, length wise.

    2. Boil the eggs and peel them

  2. Place them in a serving bowl, with yellow side up.

    3. Cut eggs in half and place in a serving dish

  3. Heat oil in a wok and add panch phoran seeds and broken red chilli.

    4. Crackle the pach phoran seeds for the egg curry

  4. Wait till they start to sizzle. Add garlic ginger paste and fry for a minute till it starts to change color a little.

    5. Add ginger garlic paste to the wok

  5. Now add chilli powder, coriander powder, cumin powder and mix.

    6. Add chilli powder, coriander powder, cumin powder to the egg curry

  6. Quickly add blended tomato and kari leaves.

    7. Add pureed tomato and kari leaves to the egg curry

  7. Cook till oil starts separating or the mixture becomes a little dry. Add tamarind paste and mix well.

    8. Add tamarind paste to the egg curry

  8. Pour 2 cups of water and salt. Wait till it starts to boil. Reduce heat and cook it for 5 more minutes. Stir occasionally.

    9. Cook egg curry for 5 minutes

  9. Turn off the heat. Pour the curry over boiled eggs. Egg Curry in South Indian Style is ready.

    10. Pour the curry over eggs

  10. Garnish with coriander leaves and serve hot with Rice or Roti.

Notes

  1. Panch phoran is a mixture of jeera (cumin) seeds, methi (fenugreek) seeds, saunf (fennel seeds), kalonji (onion) seeds and sarson (mustard) seeds. If you don’t have panch phoran use whichever seeds you have from these five in equal quantities.
  2. I have used dried kari leaves here but i recommend using fresh leaves. Dry leaves lose a lot of their aroma.
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Egg Curry
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