Egg Curry Recipe – Coconut Cashew Masala & Kalpasi Spice Blend

Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Coconut Cashew Masala & Kalpasi Spice Blend

Introduction

There’s just something so comforting about a warm, flavourful curry, isn’t there? And this Egg Curry… well, it’s special. I first made this recipe years ago, trying to recreate a dish my grandmother used to make. It took a few tries to get the spice blend just right, but the result is a rich, aromatic curry that’s become a family favourite. The secret? A gorgeous coconut-cashew masala and a touch of kalpasi, which adds a unique, earthy depth. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This Egg Curry isn’t your average weeknight meal. It’s a flavour explosion! Here’s what makes it so good:

• Rich & Creamy: The coconut-cashew paste creates a wonderfully creamy texture without needing any dairy.
• Unique Spice Blend: Kalpasi (pathimooku) adds a distinctive flavour you won’t find in every egg curry.
• Versatile: Perfect with idli, dosa, parotta, or even rice.
• Relatively Quick: While the masala takes a little effort, the overall cooking time is manageable.

Ingredients

Here’s what you’ll need to create this delicious Egg Curry:

• 3 tablespoons gingelly oil (sesame oil)
• ½ inch piece cinnamon
• ¼ teaspoon fennel seeds
• ¼ teaspoon cumin seeds
• 1 sprig curry leaves
• ½ cup finely chopped onions
• 1 teaspoon ginger-garlic paste
• ½ teaspoon turmeric powder
• ¾ teaspoon red chili powder (adjust to taste)
• 1.5 teaspoons coriander powder
• ½ teaspoon curry masala powder
• ½ cup chopped tomatoes
• 1 teaspoon salt (or to taste)
• ½ teaspoon sugar
• 2 cups water
• 3 hard-boiled eggs
• 2 sprigs chopped coriander leaves
• ¼ cup fresh shredded coconut
• 15 cashews
• 1 teaspoon white poppy seeds
• 2 teaspoons besan (kadalai maavu – chickpea flour)
• 2 green chillies
• 1 cardamom
• 2 cloves
• 1 inch piece cinnamon
• ½ teaspoon fennel seeds
• 1 pinch kalpasi (dried black stone flower)
• ½ cup water (for grinding masala)

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Gingelly Oil: This is the oil for South Indian cooking. It has a lovely nutty flavour that really shines. If you can’t find it, you can substitute with vegetable oil, but the flavour won’t be quite the same.
• Kalpasi: This is a bit of a special ingredient! It’s a dried flower bud with a smoky, earthy flavour. You can find it in South Indian grocery stores or online. Don’t skip it if you can help it – it really makes the curry!
• Besan/Kadalai Maavu: Chickpea flour adds a lovely thickness to the gravy. It also helps bind the masala.
• Coconut-Cashew Paste: This is the heart of the curry. Make sure to grind it really smooth for the best texture. Soaking the cashews in warm water for 10-15 minutes beforehand will help.
• Spice Blend: Feel free to adjust the chili powder to your liking. I like a medium spice level, but you can add more or less depending on your preference. Roasting the spices lightly before grinding can also enhance their flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the gingelly oil in a kadai (or a deep pan) over medium heat. Add the cinnamon stick, fennel seeds, cumin seeds, cloves, and curry leaves. Sauté until fragrant – about 30 seconds. You’ll know it’s ready when the spices start to sizzle and release their aroma.
2. Add the chopped onions and cook until they turn soft and golden brown. This usually takes about 5-7 minutes. Patience is key here – well-cooked onions are the foundation of a good curry.
3. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears. Then, add the turmeric powder, red chili powder, coriander powder, and curry masala powder. Sauté for about 30 seconds, being careful not to burn the spices.
4. Add the chopped tomatoes, salt, and sugar. Cover the kadai and cook until the tomatoes soften and break down – about 5-7 minutes. Give it a gentle mash with the back of your spoon.
5. Now for the star of the show! Grind the shredded coconut, cashews, poppy seeds, besan, green chillies, cardamom, cloves, cinnamon, fennel seeds, kalpasi, and ½ cup of water into a smooth paste. A high-powered blender works best for this.
6. Add the masala paste to the kadai. Rinse the blender with a little water and pour that into the mixture too – you don’t want to waste any of that flavour! Simmer for 15 minutes, stirring occasionally, until the gravy thickens.
7. Gently add the halved hard-boiled eggs. Simmer for another 5 minutes to allow the eggs to absorb the flavours.
8. Garnish with chopped coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary.
• Adjust the amount of water to achieve your desired gravy consistency.
• A pinch of garam masala at the end can add an extra layer of flavour.

Variations

• Spice Level: If you like it really spicy, add a pinch of cayenne pepper or use hotter green chillies.
• Regional Variations:
  • Chettinad Style: Add a tablespoon of Chettinad masala powder for a more intense flavour.
  • Kerala Style: Use coconut oil instead of gingelly oil and add a few curry leaves throughout the cooking process.
• Vegan Adaptation: Use plant-based “eggs” or simply add more vegetables like potatoes or cauliflower.
• Festival Adaptations: This curry is often made during Onam and Pongal in South India. You can add a touch of jaggery for a slightly sweet flavour during festive occasions.

Serving Suggestions

This Egg Curry is incredibly versatile! Here are a few ideas:

• With fluffy idlis or crispy dosas.
• Served alongside parotta (layered flatbread).
• Enjoyed with a bowl of steaming rice.
• Paired with appam (lace-edged pancakes).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

• What is Kalpasi and where can I find it? Kalpasi, also known as pathimooku, is a dried flower bud used in South Indian cooking. It has a unique smoky flavour. You can find it in South Indian grocery stores or online.
• Can I use store-bought curry paste instead of making my own? While you can, the flavour won’t be the same. The homemade masala paste is what gives this curry its distinctive taste.
• How can I adjust the spice level of this egg curry? Reduce the amount of red chili powder or remove the green chillies altogether. You can also add a pinch of sugar to balance the heat.
• What is the best way to hard-boil eggs for curry? Place the eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 8-10 minutes. Immediately transfer to an ice bath to stop the cooking process.
• Can this curry be made ahead of time? Absolutely! The flavours actually improve after a day or two. Just store it in an airtight container in the refrigerator and reheat when ready to serve.