South Indian Egg Curry

A bold, tangy and aromatic South Indian egg curry made with boiled eggs, curry leaves, tamarind, and coconut. Perfect for breakfast, lunch or dinner, and ready in under 30 minutes.

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Course: Breakfast, Main Course

Cuisine: South Indian, Indian

Prep Time: 10

Cook Time: 20

Resting time: 10

Total Time: 40

Servings: servings

Calories: 280kcal

Cost: $8 (approx.)

Equipment

1 Heavy-bottomed pan or kadai
1 Mixing spoon
1 Egg boiler or pot
1 Fine-mesh strainer
1 Spice grinder or mortar & pestle

Ingredients

6 Boiled eggs Peeled and pricked
2 medium Onions Finely chopped
2 large Tomatoes Pureed or finely chopped
1 tablespoon Ginger-garlic paste Fresh if possible
2 Green chilies Slit lengthwise
1 sprig Curry leaves Fresh
1 teaspoon Mustard seeds Tempering
1 teaspoon Cumin seeds Adds earthy warmth
0.5 teaspoon Turmeric powder For color
1 tablespoon Red chili powder Kashmiri for color or regular for heat
1 tablespoon Coriander powder Balances flavor
0.5 teaspoon Garam masala Finishing touch
Salt To taste
2 tablespoon Oil Coconut oil preferred
1 tablespoon Tamarind pulp Dissolved in ¼ cup water
3 tablespoon Coconut paste or coconut milk Optional but creamy
Fresh coriander leaves For garnish

Instructions

Boil and peel eggs.
Temper spices in hot oil.
Sauté onions & tomatoes.
Add spices & tamarind.
Simmer with eggs.
Rest and garnish.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition