Authentic Egg Curry Recipe – Kerala Style with Spiced Tomato Gravy

Last Updated on 4 months by Neha Deshmukh

Authentic Egg Curry Recipe – Kerala Style with Spiced Tomato Gravy

Hey everyone! If you’re craving a taste of Kerala, you have to try this Egg Curry. It’s a dish that instantly transports me back to my grandmother’s kitchen – the aroma of spices simmering in coconut oil is just pure comfort. This isn’t just any egg curry; it’s a flavour explosion, a little bit tangy, a little bit spicy, and utterly delicious. I’m so excited to share my family’s recipe with you!

Why You’ll Love This Recipe

This Kerala-style egg curry is special. It’s quick to make – perfect for a weeknight dinner – but tastes like you’ve been slaving away all day. The spiced tomato gravy is the star, and the hard-boiled eggs soak up all those incredible flavours. Plus, it’s a fantastic way to enjoy eggs beyond breakfast! You’ll love how easily it comes together and how satisfying it is.

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 2 large onions, sliced
• 3 green chillies
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 large tomato, chopped
• ¾ tsp turmeric powder
• ¾ tsp chilli powder
• 3 tbsp coriander powder
• ½ tsp fennel powder
• ½ tsp garam masala powder
• 2 cups water (approx. 480ml)
• 6 hardboiled eggs, shelled and quartered
• Salt to taste
• Curry leaves for garnishing

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Coconut Oil: The Foundation of Kerala Cuisine
Don’t skimp on the coconut oil! It’s the flavour base for most Kerala dishes. It adds a subtle sweetness and aroma that you just can’t replicate with other oils.

Mustard Seeds: The Signature Splutter
Fresh mustard seeds are best. You want them to really pop and splutter in the hot oil – that’s where a lot of the flavour comes from.

Fennel Powder: A Unique Kerala Spice
Fennel powder (or perumjeerakam as we call it) is a bit of a secret weapon in Kerala cooking. It adds a lovely anise-like flavour that’s really distinctive. Don’t skip it!

Regional Variations in Spice Levels
Kerala cuisine varies quite a bit from region to region. If you like things extra spicy, feel free to add a bit more chilli powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in an earthen pot (a man-chatti is traditional, but a non-stick saucepan works perfectly too!) over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to jump around!
2. Add the sliced onions and green chillies, along with a pinch of salt. This helps the onions soften up nicely. Sauté until the onions turn a beautiful golden brown.
3. Stir in the ginger and garlic paste. Cook for about 5 minutes, stirring often, until the raw smell disappears. You want to cook it well to release all those flavours.
4. Add the chopped tomatoes, cover the pot, and cook on low heat until they become soft and mushy. This usually takes about 10-15 minutes.
5. Now for the spice blend! Mix in the turmeric powder, chilli powder, coriander powder, fennel powder, and garam masala powder. Sauté for another 5 minutes, stirring constantly, until the spices are fragrant. This is where your kitchen will start to smell amazing!
6. Pour in the water and bring the mixture to a boil, stirring well to make sure all the spices are blended.
7. Season with salt to taste. Gently add the quartered hard-boiled eggs. Simmer on low heat for about 5 minutes, allowing the eggs to absorb all those wonderful flavours.
8. Finally, garnish with fresh curry leaves. Serve hot with rice or chapatis.

Expert Tips

• Don’t rush the sautéing: Taking the time to properly sauté the onions and spices is key to developing a rich, flavourful gravy.
• Use good quality spices: Fresh, high-quality spices make a huge difference.
• Adjust the water: If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered.

Variations

Vegan Egg Curry Adaptation (Using Potatoes or Paneer)
My friend, Priya, is vegan, so I often make this with cubed potatoes or paneer instead of eggs. It’s just as delicious!

Gluten-Free Confirmation
This recipe is naturally gluten-free, so everyone can enjoy it!

Adjusting the Spice Level
If you’re sensitive to spice, reduce the amount of chilli powder. You can also remove the green chillies.

Festival Adaptations (Onam, Vishu)
This curry is often part of a festive sadya (feast) during Onam and Vishu. It’s a comforting and flavourful addition to the spread.

Serving Suggestions

This egg curry is fantastic with:

• Steaming hot rice (Kerala Matta rice is the best!)
• Warm chapatis or parottas
• A side of papadums
• A simple vegetable stir-fry

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 type of pot is traditionally used for making this egg curry?
Traditionally, an earthen pot called a man-chatti is used. It imparts a unique earthy flavour, but a non-stick saucepan works just as well.

Can I use pre-made ginger-garlic paste?
Yes, absolutely! It’s a great time-saver. Just make sure it’s fresh.

What is the best way to hard boil eggs for this recipe?
I like to place the eggs in a pot, cover them with cold water, bring to a boil, then reduce the heat and simmer for 10-12 minutes. Immediately transfer them to an ice bath to stop the cooking process.

Can this curry be made ahead of time?
Yes! You can make the gravy ahead of time and add the eggs just before serving.

What rice varieties pair best with Kerala Egg Curry?
Kerala Matta rice (red rice) is the classic pairing. Basmati rice or jasmine rice also work well.

Enjoy this little piece of Kerala sunshine! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!