South Indian Style Egg Curry

5 Eggs Hard Boiled*
1 tablespoon Coconut Oil
1 teaspoon Mustard seeds
1 Cinnamon small stick
3 pods Cardamom
5 Peppercorns , lightly smashed
2 - 3 Chilies Green , slit lengthwise
1 teaspoon chopped Ginger finely
7 cloves Garlic , smashed and roughly chopped
2 Onions large , finely chopped
3 Tomatoes large , finely chopped
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/2 teaspoon Chili Powder Red
1/4 cup Tamarind Water**
1 cup Coconut Milk*** thin
1/2 cup Coconut Milk thick
8 - 10 Curry Leaves
to taste Salt

  1. In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
  2. Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy and add tamarind water and thin coconut milk.
  3. Stir and bring this to a boil. Simmer till the gravy reduces slightly and becomes thicker. This will take about 5. At this point, add some water if you need to adjust the consistency.
  4. Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

*To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.

**To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.

***Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.

Original Recipes visit: South Indian Style Egg Curry @

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