The Secret To A Perfect Egg Curry – Kerala Style!
Let me introduce the most tantalizing and finger-licking good egg curry, straight from the tropical state of Kerala! It is amazing what a humble egg can do to your taste buds. This dish is made by boiling eggs in a rich and aromatic tomato-based sauce, with the addition of ginger, garlic, chili, coriander, and coconut milk. Serve it with hot, steaming rice or some crispy parathas, and watch as everyone at the table eagerly digs into this delightful dish. The creamy and rich yolk of the eggs combined with the spicy and buttery essence of the curry is sure to cure a bored palate. So, are you ready to have some fun with food? Let’s start the party with this perfect egg curry!
Kerala style egg curry, also known as mutta curry, is a popular dish in the state of Kerala, India, known for its rich and flavorful taste. The origin and history of Kerala style egg curry is not well documented. However, it is believed to have evolved as a simple and affordable dish in the state of Kerala. It is a staple food in many households and is a popular accompaniment with string hoppers, malabar parottas, laccha paratha, or Indian flatbread. Over the years, different variations of the dish have developed, incorporating different ingredients and cooking techniques to suit individual tastes; however, the hard-boiled egg still remains the star ingredient. Despite its humble beginnings, this perfect egg curry has become one of the most popular egg curry recipes because of its authentic taste, rich flavors, and delicious blend of spices.
Boil the eggs in salty water for 8 minutes and then cut into halves and fry with turmeric powder, red chili powder, and salt. The eggs add protein and richness to the dish. This is basically the star ingredient of this recipe.
Light and thick coconut milk
Coconut milk is one of the most important tropical ingredients for many South Indian recipes, including this curry. The light coconut milk provides a thinner consistency to the curry, while the thick coconut milk adds creaminess and richness.
Coconut or vegetable oil
The oil is used for sautéing the spices, onions, and ginger-garlic paste, which contributes to the overall flavor of the dish.
Many spices are used in this curry. Fennel seeds are dry roasted and added to the dish, to impart a distinct aroma and flavor. Curry leaves add the characteristic South Indian aroma to the curry. Turmeric powder enhances the flavor and color of the curry, while coriander powder takes the aroma of the dish to a whole new level. To add heat, you can use either red chili powder or Kashmiri chili powder. However, I prefer the Kashmiri version, as it imparts a beautiful red hue to the curry. To finish it off beautifully, do not forget to add garam masala powder for a finishing touch to your Kerala egg curry recipe.
Onions make up the base of this curry, chop and sauté the onions to add a hint of sweetness to the dish.
The tomato purée provides a tangy flavor and balances the sweetness of the onions.
Ginger garlic paste
The ginger garlic paste makes up the base for the curry, which contributes to its depth of flavor.
Salt is used to season the dish and bring out the flavors of the other spices.
This is my secret ingredient that adds a beautiful but subtle flavor to the dish and also lifts the aroma.
Fresh coriander leaves and Green Chilies
The fresh coriander leaves are used as a garnish, adding a bright and fresh flavor to the dish. If you like multiple textures and levels of heat, you can also add green chilies to your garnish.
Step By Step Instructions For Perfect Egg Curry
First, prepare the eggs. Hard boil them for 8-10 minutes in salted water.
Then take them out into cold water.
Peel your eggs and make slits in them using a knife.
Heat a little oil in a frying pan, add a pinch of red chili and turmeric to the oil and shallow fry your eggs in the oil until they get a nice golden brown crust.
Then heat a large pan over medium heat and add 3 tablespoons of coconut or vegetable oil.
Once the oil is hot, add 1 teaspoon of fennel seeds and let them sputter.
Add 1 cup of finely chopped onion, 2 sprigs of curry leaves, and 2 teaspoons of ginger garlic paste to the pan.
Sauté the ingredients until they turn golden brown.
Add 1 cup of tomato purée to the pan and mix well with the sautéed ingredients.
Add 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 2 teaspoons of red chili powder, and 1 teaspoon of salt to the pan.
Mix the spices well with the ingredients in the pan.
Pour 1 cup of light coconut milk into the pan and let it come to a boil.
Once the curry has come to a boil, add the prepared boiled eggs to the pan.
Pour ¾ cup of thick coconut milk into the pan and mix well. You can also add a little water to fix the consistency.
Crush 1 teaspoon of kasoori methi with your hands and add it to the pan. This is my secret ingredient for an absolutely divine, aromatic egg curry.
Sprinkle some fresh coriander leaves over the curry.
Cover the pan and cook the curry over low heat for 2 minutes.
Turn off the heat and serve the egg curry hot with rice or chapati. Enjoy!
To make this simple egg dish even more delicious, you can serve it in a variety of ways. Firstly, pair it with hot, steaming rice and garnish with fresh cilantro to provide a delicious base and balance the heat. Additionally, for an extra crunch, serve crispy pappadum alongside the curry. The best way to enhance the flavor is to add a dollop of raita or onion chutney. Mop up every last drop of the sauce with fresh naan bread or Kerala parotta. You can also top the dish with a sprinkle of chopped red onion and fresh lime wedges for a zesty twist. To make it a healthy and filling meal, serve this perfect egg curry with roasted vegetables or with other South Indian dishes like avial, pappu charu,or chicken curry. Enjoy the egg curry with fluffy basmati rice and a side of tangy pickle for a perfect contrast.
Storing the delicious Kerala style egg curry is a simple process that can ensure its freshness and quality for up to a few days. Firstly, it’s important to allow the curry to cool to room temperature before storing it. Next, transfer the curry into a clean, airtight container and make sure to seal it with a tight-fitting lid. Label the container with the name of the dish and the date it was stored to keep track of its freshness. After that, place the container in the refrigerator. Lastly, it’s recommended to consume the egg curry within 3 to 4 days to enjoy its optimal flavor and texture.
Curry leaves, thick coconut milk, hard-boiled eggs, spice powders (red chilli powder, black pepper powder, coriander powder, garam masala powder, and turmeric powder), green chillies, thin coconut milk, mustard seeds, large onion, ginger-garlic paste, tomato puree, coriander leaves, and coconut oil.
To make a delicious Kerala-style egg curry, heat coconut oil in a pan on medium-high heat, add mustard seeds and let them splutter. Then add sliced onions and sauté until they are soft and translucent. Add ginger-garlic paste, green chillies, and all the spice powders and cook for 2-3 minutes. Finally, add the boiled eggs and pour the thick coconut milk and a cup of water. Let it simmer on low flame for 5-7 minutes and serve with a garnish of fresh coriander leaves.
String hoppers, malabar parottas, laccha paratha, and any Indian flatbread or wheat-based bread go well with this curry.
To make a creamy and rich Kerala-style egg curry, use a mixture of thick and thin coconut milk and add a little bit of coconut cream while simmering the curry on low flame.
The secret to an authentic tasting Kerala-style egg curry is to use fresh coconut milk, ground spices, and to allow the curry to simmer on low flame for a couple of minutes to let the flavors develop.
Yes, you can use a pressure cooker to make Kerala-style egg curry. Just sauté the spices and onions in a deep pan, add boiled eggs and all the other ingredients, and cook on medium heat for a couple of minutes under pressure.
To make a spicy Kerala-style egg curry, increase the quantity of red chili powder, or add Kashmiri chili powder to taste. A teaspoon of kashmiri chili powder will give a good amount of heat to the curry.
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Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.