Egg Curry is a spicy, delicious curry made by cooking boiled egg with ground spices and tempered onion & herbs. Egg Curry is good choice of gravy with rice and an alternate to regular veg & non-veg gravies. Egg Curry Recipe is easy & quick to cook and explained in this post with step by step pictures.
I tried this egg curry on a lazy day when it was lunch only for me and hubby. I was so lazy to make anything elaborate so made this spicy egg curry phulka and curd rice.As you can see my clicks justifies my laziness too but still wanted to post this recipe for a record here. I always love freshly ground masala base recipes and this one is going to be my keeper when I run out of time.
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Egg Curry
Ingredients
- 2 eggs
- 1 medium sized big onion
- 2 tsp coriander leaves finely chopped
- salt to taste
To Roast & Grind :
- 2 tbsp coconut
- 1 tbsp coriander seeds
- 3 red chillies
- 2 cloves garlic
- a small piece ginger
- 1 tsp pepper
To Temper :
- 2 tsp oil
- 1/2 tsp fennel seeds
- a small sprig curry leaves
Instructions
- Dry roast the ingredients listed under ‘to roast and grind’ except coconut roast till golden.
- Add coconut and roast till golden brown. Cool down and transfer to mixer jar.
- Grind it along with little water to a smooth paste, Set aside.
- Hard boil eggs for at least 10-12 mins, then break open the shells. Make slits in the eggs, don’t make it too deep.
- Heat oil in a pan , add curry leaves and fennel seeds, let it splutter.
- Then add onion and saute till translucent. Then add the coconut paste.
- Saute the gravy for 5-7 mins in low flame. Add required salt.
- Then add water to make the gravy thin and let it to boil.
- Let the gravy boil till oil separates.
- Finally add eggs and cook covered for 2mins.
- Toss over the eggs and garnish with coriander leaves. Switch off.
- Serve Egg Curry hot with rice / phulka.
Notes
- This curry is spicy so adjust spice level according to your preference.
- This serves best with phulkas and rice but I had with idli for dinner and it was a good combo too.
- If you want it little tangy add a tomato while sauteing onions.
How to make Egg Curry
- Dry roast the ingredients listed under ‘to roast and grind’, first all all ingredients except coconut roast till golden then finally add coconut and roast till golden brown.Cool down and transfer to mixer jar.
- Grind it along with little water to a smooth paste,Set aside.Hard boil eggs for atleast 10-12 mins, then break open the shells.Make slits in the eggs, don’t make it too deep.
- Heat oil in a pan , add curry leaves and fennel seeds, let it splutter.Then add onion and saute till transparent.Then add the coconut paste.
- Saute the gravy for 5-7 mins in low flame.Add required salt.Then add water to make the gravy thin and let it to boil.
- Let the gravy boil till oil seperates.Finally add eggs and cook covered for 2mins.Toss over the eggs and garnish with coriander leaves.Switch off.
Serve hot with rice / phulka.
Expert Tips
- This curry is spicy so adjust spice level according to your preference.
- This serves best with phulkas and rice but I had with idli for dinner and it was a good combo too.
- If you want it little tangy add a tomato while sauteing onions.
Egg Curry Chettinad Style
I got this egg gravy recipe from a TV show, and it came out exactly the same taste as in restaurants. It already has more pepper in the grinded paste, so the chilli could be reduced a bit, it can be adjusted according to ones taste. Here goes the gravy recipe.
Method
- Boil eggs until done. Cool it and then break the shells and remove it carefully. Then slit on all all sides using a knife.
- In medium flame in a pan, dry roast all the ‘To be grinded’ ingredients for 2-3 mins till it turns brown.Then cool down and grind it to a fine paste with little water.
- Heat oil and add the items under ‘to temper’ then add onion tomato and saute it, till it becomes mushy.Then add coconut paste and saute for 2mins until raw smell leaves.
- Add 1/2 cup of water and allow it to boil.Then add garam masala and salt and cook for 5 to 10 mins in sim until oil sperates.Finally add the bolied eggs and cook for a min.Garnish with coriander leaves and switch off.
Serve hot with a generous serving of ghee, heaven I say.
My Notes
- Allow atleast 15mins resting time before serving so the gravy blends well with the eggs.
- You can also slit into halves and add it to gravy.
Emelia
Looks tempting and awesome!!!
sankar saranya
Spicy& nice
anonymous
Going to try this recipe today:):).
Vidya
nice and simple recipe . Tried it👍