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–+ servings

Egg Curry Recipe (Easy Egg Curry)

Egg curry is a dish of delicious Indian cuisine made with boiled eggs cooked in a hot, spicy gravy. Muttakuzhambu or Mutta Gravy are other names for it in Tamil. Egg curry is the most popular and easy-to-make recipe in South Asia. This flavorful recipe can be prepared within 30 minutes.
Boiled eggs are the hero of this easy curry. South Indian egg curry is made with onions, tomatoes, coconut and a blend of ground spices. This recipe is easy to make and goes well with rice, chapati, or dosa.
3 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side dishes
Cuisine Indian
Servings 5 servings
Calories 228 kcal

Equipment

  • Cooking pot

Ingredients
  

For Roasting & Grinding

  • 1 tablespoon Oil
  • 2 teaspoon Fennel Seeds
  • 4 cm Cinnamon
  • 2 large Onion chopped roughly
  • 2 large Tomatoes chopped roughly
  • 1 tablespoon Ginger Garlic Paste
  • 2 teaspoon Chilli Powder
  • 2 tbs Coriander Powder
  • 1 teaspoon Turmeric Powder
  • ½ cup Coconut grated
  • Salt to taste

For Curry

  • 2 tablespoon Oil
  • 5 large Eggs Hard Boiled
  • Water as needed
  • 3 tablespoon Coriander Leaves finely chopped

Instructions
 

  • Heat 1 tblspn oil in a pan, add in fennel seeds and cinnamon. Let it sizzle for a min. Add in onions and salt. Saute till it turns little dark. Now add in ginger garlic paste and saute for a min.
  • Add in tomatoes and mix well. Cover and cook on a low heat till it gets mushy. Add in coconut and saute for 5 mins or so till the mix is done. Cool this down a little.
  • Now take the masala in a blender and make it into a fine puree. Add water if needed.
  • Heat 2 tblspn oil in the same pan, add the masala in along with all spice powders. Cook this till oil separates from the mix. Pour in water. Add in eggs and cover and simmer till oil floats on top. Add in coriander leaves and mix well. Serve with roti or rice.

Notes

    1. To get the best flavor, always use freshly ground spices.
    2. Mash a boiled egg into the gravy if you want the curry to be thicker.
    3. For a Kerala-style egg curry, use coconut milk.
    4. The adding dried fenugreek leaves, or kasuri methi, gives a distinct flavor.
    5. Replace eggs with Panner, Tofu, Mushroom or baby potatoes. Fried eggs can also be used in this egg curry.
    6. Instead of coconut we can also use 10 whole cashews or 2 tblspn of poppy seeds.
    7. Use stock or chicken broth for extra flavour.
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Nutrition

Serving: 1servingsCalories: 228kcalCarbohydrates: 13gProtein: 8gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 186mgSodium: 95mgPotassium: 427mgFiber: 5gSugar: 5gVitamin A: 1134IUVitamin C: 15mgCalcium: 85mgIron: 2mg
Keyword egg curry
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