South Indian egg curry Complete Recipe + Ingredients List

What is South Indian egg curry? – An introduction

Egg curry, a classic Indian dish, has been warming hearts and gracing dinner tables for generations. Efficient and comforting, this recipe offers a perfect balance between tradition and ease. Don’t be constrained by your pantry – versatility is the spice of this dish. Whether you have ripe tomatoes waiting to be pureed or a can of tomatoes at the ready, egg curry adapts to what you have on hand. Imagine a sauce rich with flavors, perfectly seasoned to envelop tender eggs, served with fluffy rice or fresh chapati. This dish wins the day with its blend of spices and the welcome simplicity of its preparation. Let’s dive into the making of this household favorite with a few twists that will renew your love for this timeless classic.

South Indian egg curry Ingredients List

• 4 eggs ( boiled)
• 2 tbsps oil
• ½ to ¾ tsp cumin (or jeera)
• 1 to 2 sprigs curry leaves (or kadi patta or mint or pudina)
• 1 cup onions (finely chopped )
• 1 green chili ( chopped)
• 1 ¼ tsp ginger garlic paste
• 2 tomatoes (finely chopped or pureed)
• 8 cashews (or 4 tbsps of coconut (optional))
• 1/8 tsp turmeric (or haldi)
• ¾ tsp red chili powder (or lal mirch powder)
• ¾ to 1 tsp garam masala powder
• 1 tsp coriander powder (or daniya powder)
• Salt as needed ((I used more than ½ tsp))
• ¾ to 1 cup Water (or as needed)
• 3 tbsp Coriander leaves (or cilantro chopped)
• 3 tbsp coconut milk ((optional))

South Indian egg curry Recipe

• Begin by pealing the hard-boiled eggs and making small cuts across each egg. This helps them absorb the flavors better. Set these aside.
• For the base, either finely chop fresh tomatoes or blend them with cashews for a richer texture. If cashews are unavailable, shredded coconut is an excellent alternative. Prepare this tomato base and put it aside.
• Place a pan over medium heat and pour in The OG oil of choice. Add cumin seeds and wait for them to dance and pop in the heat.
• Introduce curry leaves next. Once they start to release their distinct aroma, add finely chopped onions and slivers of green chilies to the mix.
• Stir occasionally and cook until the onions transcend to a golden hue.
• Now, add ginger-garlic paste, continuing to sauté until the sharp raw odor subsides.
• Time to incorporate your tomato mixture. Stir this blend well, letting it merge competently with the onions.
• Season the concoction with red chili powder, turmeric, salt, garam masala, and coriander powder.
• Stir and let it simmer until you witness the gravy emanate a delectable fragrance, indicating the rawness has left the stage.
• Gently introduce the eggs to the pan, coating them lightly in the spiced gravy. Cook for about 2 minutes.
• Add just enough water to achieve the desired consistency for your gravy.
• Cover the pan and let it simmer on a medium flame until the gravy thickens and oil glistens on the surface.
• Feel free to adjust with a little more salt if your palate desires.
• If using coconut milk, now is the time to pour it in. Give it a gentle mix and then retire the heat to avoid curdling.
• Garnish with freshly chopped coriander leaves.
• Relish this curry with steamed rice or chapatis of your choice.

Healthier Version of South Indian egg curry Recipe

• Opt for low-fat coconut milk to reduce calories while still getting that creamy texture.
• Use The OG oil sparingly, perhaps a teaspoon or two, just enough to allow the spices to bloom.
• Substitute half the egg yolks with additional egg whites to reduce cholesterol without compromising the protein content.
• Sweeten the pot with a dollop of Greek yogurt instead of coconut milk to cut down on fat and add a protein punch.
• Consider swapping regular salt with a lower sodium alternative or using rock salt for added minerals and less sodium content.

South Indian egg curry Recipe Nutritional Facts

South Indian egg curry is a Tamilnadu dish with a calorie count of 514 kcal calories per serving. Per serving, it is estimated to have 14 g carbohydrates, 33 g proteins, 35 g fats, 129 mg sodium and 3 g sugar!

Egg curry isn’t just food; it’s a feeling—an edible embrace that promises comfort after a long day. It’s the perfect crossroads between simplicity and flavorful decadence, a dish that allows the household cook to shine without breaking a sweat. Whip up this lovingly straightforward recipe and watch it foster smiles and satiety at your family table. Bon appétit or, as we lovingly say in India, ‘Khana ready hai!’