Kerala Style Egg Curry With Coconut


Bring Kerala and its incredible flavors to your table with this Kerala Style Egg Curry With Coconut. A few spices, onions, tomatoes and coconut milk make this utterly satisfying and comforting egg curry dish that tastes best with appam, parathas, pathiris and chappathi. Kerala Style Egg Curry With Coconut is a creamy yellow colored sauce dish flavored with garam masala and coconut milk. It makes for a delectable side dish with Kerala styled breakfast dishes. Also tastes great with roti and Indian breads. A very tasty and spicy flavored curry dish that requires just a few minutes for preparation. Always make sufficient portions because all will definitely go for extra servings for the creamy flavored egg dish. This is a typical South Indian egg curry dish. There are North Indian versions of egg curry dishes. But South Indian version tops them all with its coconutty flavor.

Coconutty, spicy and creamy there is no other dish to beat this. Buy some idiyappams. Pour Kerala Style Egg Curry With Coconut gravy on top, you will get the most satisfying feel. Both elders as well as kids love the creamy dish. For kids you can reduce the chilly flavor. Kids usually prefer curries mild. Thattukadas and road side restaurants serve hot fluffy porottas and Kerala Style Egg Curry With Coconut which is a favorite with all. While boiling eggs, take care and do not over boil. Keep the egg yolks slightly gooey. That will increase the creaminess of the gravy. Eggs should not turn blackish at the sides due to over boiling. Also, beware of packaged stuff like store bought coconut paste. Go for fresh coconut. Moreover coconuts grow plenty in Kerala and you will never have shortage. Eggs are rich in protein, full of vital nutrients required for body. You can discover a well detailed Kerala Style Egg Curry With Coconut recipe here.

Kerala Style Egg Curry With Coconut

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Kerala
Servings 4 People



  • In a large pan, heat coconut oil and add mustard seeds. Once it starts spluttering, add green chilly, garlic and onions.
  • Cook till the onions turn soft and translucent and add turmeric powder, garam masala, coriander powder, chili powder and salt. Saute for few minutes till the raw smell goes off.
  • Now add the tomatoes.
  • Cook till they are pulpy.
  • Add coconut paste and 1 &1/2 cup water. Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5 minutes. At this point, add some water if you need to adjust the consistency.
  • Finally add the boiled eggs and again cook for for 2-3 minutes in low flame.
  • Kerala Style Egg Curry With Coconut is ready now.


You can visit this link Egg Curry With Coconut. You can also visit this link Varutharacha Egg Curry.
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