South Indian Egg Curry

This South Indian Egg Curry is the simplest you can make at home under 35 mins. Hard boiled eggs are simmered in a curry made with cumin, curry leaves, onions, tomatoes and ground spices. It goes well with plain rice, chapati, paratha, dosa or bread. In this post I also share different ways to flavor your curry, to make it something special.

South Indian Egg Curry

South Indian egg curry is a blanket word used to refer different kinds of egg curries from various regional cuisines of South India. There are recipes that use coconut milk, tamarind pulp, yogurt, while some use poppy seeds, and nuts. I have already shared a lot of these on the blog like this Chettinad Egg Curry, Egg mapas, Egg Kurma, Andhra Egg Pulusu and this Tomato Egg Curry with coconut milk.

I thought of sharing this simplest egg curry for beginners that can be made on a busy weeknight. You need only pantry staples and perfect hard boiled eggs for this recipe because you don’t want to end up with broken eggs or chewy and rubbery egg whites in your curry.

The best choice for hard boiled eggs is to use old eggs and not farm fresh. Because old eggs boil faster and is easier to peel the shell easily. You will have a tough time peeling the new farm fresh eggs properly. With this kind of eggs you will always have the whites get stuck to the shells. Here is how to get them perfectly every single time. I have shared 3 methods here:

Hard boil eggs perfectly for curry

• Stovetop Pressure cooker: Place the eggs (room temperature) in a cooker. Pour 2 tbsps vinegar and 1 cup water. Pressure cook for 1 whistle on a medium heat and let the pressure drop naturally. Place them in cold water and peel when they cool down. High heat will break them.
• Instant Pot: Pour 1 cup water to the steel insert and add 1½ tbsp. vinegar. Place the eggs on a steam rack and pressure cook for 7 mins. Let the pressure release for 5 mins naturally and release the rest manually. Place them in cold water and peel.
• Boil eggs in a pot: Place your rinsed eggs in a pot. Pour 2 tbsps vinegar and water to cover them. Bring the water to a rolling boil on a medium high heat. Once the water comes to a rapid boil, cover and let cook for 8 to 10 mins. Let them rest for another 15 to 20 mins and put them in cold water. Peel off easily.
• Trouble shooting: If your eggs have turned harder, cut down the cook time the next time. If they don’t peel well, it means they are farm fresh and there is no way to get them right. Try with another brand.

Variations

• Use 8 to 10 whole cashews or 2 tablespoons poppy seeds for a creamy texture.
• For a coconut flavor – use ¼ cup thick coconut milk or grated raw coconut.
• Use chicken broth or stock, for an added flavor

Photo Guide

Step by step Photo Instructions

1. While the eggs boil, prep up all the ingredients like chopping and gathering your spices. Heat a pan with oil.

2. Add the cumin seeds and mustard (optional). When the seeds begin to splutter, add curry leaves or mint.

3. Add onions and chopped green chilies. Saute well on a medium heat till they turn golden.

4. This step is optional. If you are okay with chunky masala then just use chopped tomatoes. While the onions fry, add tomatoes and cashews (optional) to a blender jar. You can also substitute cashews with fresh coconut or omit them. Make a smooth puree. Keep this aside.

5. When the onions turn golden, add ginger & garlic.

6. Saute well till the raw smell has gone, for about a minute.

7. Add the tomato cashew puree.

8. Saute well for about 3 to 4 mins. The onion tomato mixture blends well.

9. Add chili powder, salt, turmeric, garam masala and coriander powder.

10. Saute for a minute or 2 until the mixture turns aromatic.

11. Make 3 to 4 slits on the eggs and add them here. Saute for 2 mins gently (don’t break them). If you want roasted eggs, move the masala aside and add little oil to the pan. Fry the eggs until golden.

12. Pour water just enough to make a gravy. I used about 3/4 to 1 cup.

13. Bring the curry to a rolling boil.

14. Cover and cook until the curry turns thick.

17. When the curry is done, you will see the sauce/gravy turns thick with traces of oil on top. If you want you can add ¼  cup thick coconut milk at this stage. Taste test and adjust salt and garam masala to taste. Do not over cook as the eggs can turn hard. Garnish with coriander leaves.

Garnish with coriander leaves. Serve egg curry with rice, roti or chapathi.

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