Egg Curry Recipe – Peanut & Coconut Based South Indian Style

Last Updated on 4 months by Neha Deshmukh

Egg Curry Recipe – Peanut & Coconut Based South Indian Style

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? And this Egg Curry… well, it’s a little slice of South Indian sunshine in a bowl! I first stumbled upon this recipe while visiting my aunt in Kerala, and it quickly became a family favorite. It’s a bit different from your typical North Indian egg curry – we’re leaning into some seriously delicious regional flavors with peanuts, sesame seeds, and a lovely tang from tamarind. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This isn’t just any egg curry. It’s packed with flavor, surprisingly easy to make, and a fantastic way to enjoy boiled eggs in a whole new light. The peanut and coconut base gives it a unique richness, while the tamarind adds a delightful sourness that balances everything perfectly. Plus, it’s a great way to use up leftover boiled eggs!

Ingredients

Here’s what you’ll need to whip up this South Indian Egg Curry:

• 3-4 eggs, boiled and peeled
• 3 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 3-4 slit green chillies
• 3-4 dried red chillies
• 5-6 fresh curry leaves
• 3 medium sized onions, finely sliced
• 2 teaspoons ginger-garlic paste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 lemon size tamarind, extracted pulp (about 1/4 cup)
• 2 tablespoons mint leaves, chopped
• 1 tablespoon coriander leaves, chopped
• 1 tablespoon peanuts
• 1 tablespoon desiccated coconut
• 1 tablespoon sesame seeds

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Peanuts, Sesame Seeds & Desiccated Coconut: These aren’t just fillers! Roasting them first really brings out their flavor and creates a wonderfully fragrant base for the curry. Don’t skip this step!
• Tamarind Pulp: This is key to that authentic South Indian tang. You can find tamarind pulp at most Indian grocery stores. If you’re using tamarind block, soak it in warm water and extract the pulp.
• Curry Leaves: Fresh curry leaves are best, but frozen work in a pinch (see FAQs!).
• Chillies: Adjust the number of green and red chillies to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that flavourful base. In a dry pan, roast the peanuts, sesame seeds, and desiccated coconut until lightly golden and fragrant. Let them cool completely, then blend them into a smooth paste with a little water. Set aside.
2. Heat the oil in a good, heavy-bottomed pot. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, green chillies, red chillies, and curry leaves. Let this temper for about 30 seconds – you’ll smell the amazing aroma!
3. Add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it for the depth of flavour. Stir in the ginger-garlic paste and cook for another minute until fragrant.
4. Now for the magic! Add the blended peanut-coconut paste, salt, red chilli powder, turmeric powder, coriander powder, and cumin powder. Cook this mixture for about 5-7 minutes, stirring constantly, until the oil starts to separate from the sides. This is a sign that the spices are well cooked.
5. Pour in the tamarind pulp and add the boiled eggs. Gently stir to coat the eggs in the masala. Add mint leaves and coriander leaves. Add water to adjust the gravy consistency to your liking.
6. Bring the curry to a simmer, then reduce the heat and let it cook for about 20 minutes, allowing the flavours to meld together beautifully. Give it a taste and adjust seasoning as needed.
7. Garnish with a sprinkle of fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the onion sautéing step. Golden brown onions are the foundation of a great curry.
• Cooking the spice blend until the oil separates is crucial for developing flavour and preventing a raw taste.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• My Mom’s Touch: My mom always adds a small piece of jaggery (gur) to balance the sourness of the tamarind. It’s a lovely addition!
• Potato Power: Add diced potatoes along with the tamarind pulp for a heartier curry.
• Vegetable Medley: Feel free to throw in other veggies like peas, carrots, or beans.

Vegan Adaptation

Want to make this vegan? Simply omit the eggs! Add some cubed tofu or chickpeas instead for a protein boost.

Spice Level Adjustment

This recipe is medium-spicy. To make it milder, reduce the number of green and red chillies. For a spicier kick, add a pinch of cayenne pepper or use hotter chillies.

Festival Adaptations (Onam, Pongal)

This Egg Curry is a wonderful addition to a festive South Indian spread, especially during Onam or Pongal. It pairs beautifully with rice and other traditional dishes.

Gluten-Free Option

This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten-containing ingredients.

Serving Suggestions

This Egg Curry is best served hot with:

• Steaming white rice
• Warm chapati or roti
• Appam (a South Indian pancake)
• A side of raita (yogurt dip)

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.

FAQs

What type of oil is best for this Egg Curry?

Coconut oil or vegetable oil work well. Traditionally, coconut oil is used in South Indian cooking for its flavour.

Can I use curry leaves from frozen?

Yes, you can! Frozen curry leaves are a convenient option. Just add them directly to the hot oil – they don’t need to be thawed.

How can I adjust the sourness of the curry?

If the curry is too sour, add a pinch of sugar or jaggery. If it’s not sour enough, add a little more tamarind pulp.

What is a good substitute for tamarind pulp?

If you can’t find tamarind pulp, you can use lemon juice or vinegar, but it won’t have the same depth of flavour. Start with 1 tablespoon and adjust to taste.

Can this curry be made ahead of time?

Yes! The flavours actually develop even more overnight. Just store it in the refrigerator and reheat before serving.