The comforting dish of South Indian cuisine

A Kerala-style egg curry is a great way to elevate your egg meal if you’ve had enough of simple scrambles and are done with omelets. This recipe offers a variety of flavors and cooking possibilities, and you can customize it to your preferred level of heat and texture. The robust and spicy flavor profile of Kerala-style egg curry, which is likely to satisfy a bored palate, is one of its many varieties. The powerful spice of curry leaves, green chillies and mustard seeds, combined with cardamom, cinnamon and coriander, warms you up with every bite of Kerala egg curry, which is a must-try dish when the weather is getting colder. Here, the hard-boiled egg is designed to have a slightly runny yolk that will lend creaminess to the tangy curry sauce that has been made milder with cooling coconut milk and tamarind water. Poach your egg in the curry for the richness of the runny yolk if you miss the sweetness of the coconut milk.

One flexible food that’s delicious on its own but really shines when mixed with other flavors is the humble egg. The rich yolk infuses every dish it comes in contact with with its silky, buttery essence, while the egg white provides a distinctive texture and smooth flavor that serves as the foundation for various cuisines. Pair eggs with a fragrant and tangy South Indian curry to elevate your next meal, as they are the best choice for spiciness.

Also Read: Kerala Sweet Kozhukkatta: Coconut Jaggery Dumplings

The tangy flavors of curry and strong spices, which are the distinctive qualities of the region, are present in this fiery egg curry dish from Kerala, a coastal Indian state. To make a milder dish that is often eaten with wheat-based bread like naan and roti, North Indian cuisine usually combines spices with dairy products like ghee, yogurt and paneer cheese. . Kerala cuisine often consists of more tropical dishes which are often prepared with coconut milk and eaten with rice and lentils. As you move south, the spices get a bit more potent and people who aren’t afraid of stronger flavors fall more and more in love with Kerala cuisine.

Eggs tend to fall into a gray area, despite the fact that many Indian recipes are vegetarian, and some diners may violate their dietary requirements in order to enjoy a delicious egg dish. Many people are willing to accept the obvious tastes and textures of an egg curry prepared in the Keralan style. With the removal of coconut milk and the addition of cumin, turmeric and a garlic-ginger paste, a spicier curry amps up the flavor. Before being finished in the curry, a hard-boiled egg is given extra texture with a brief skillet that produces a delicious golden crust. Poach your egg in the curry for the richness of the runny yolk if you miss the sweetness of the coconut milk. Add rice or lentils to the dish for more flavor and texture nuances. Upgrade your eggs with a Kerala curry for lunch, dinner or breakfast that won’t let you down.


4 boiled eggs

1 chopped onion

1 tablespoon ginger garlic paste

2 tomatoes

½ teaspoon red chilli powder

½ teaspoon of pepper

½ teaspoon turmeric powder

½ teaspoon garam masala

Salt to taste


Heat a frying pan with a little oil in it. Add mustard seeds, onions and ginger-garlic paste at this point. Continue cooking until the onions are soft. Cook it, now adding the tomato puree. Next, add masalas such as salt, pepper, turmeric powder, garam spices, and red chili powder. They must be well combined. Cut hard-boiled eggs in the middle and put them in the pan. Let the flavors blend. Stir in a little coconut milk and bring to a boil. Your curry is ready to be served.