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Egg Drop Curry Recipe

Egg Drop Curry Recipe with step by step pictures. This is a simple, light and delicious side dish which fits so well with steamed rice or chapati.
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side dishes
Cuisine Indian
Servings 2 servings
Calories 203 kcal


  • 3 tbsp Oil
  • 1 tsp Cumin Seeds / Jeerakam
  • 1 large Onion chopped finely
  • 2 slit Green Chillies
  • 3 medium size Tomatoes pureed
  • 2 tsp Chilli Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Turmeric Powder / Manjal Podi
  • 1 tsp Garam Masala Powder
  • Salt to taste
  • 2 or 4 Eggs
  • ½ tsp Sugar
  • 3 tbsp Coriander leaves finely chopped
  • 1.5 cup to 2 cup Water


  • Heat oil in a pan. Add in cumin seeds and let them splatter.
  • Add in onions and chillies cook till golden. Add in the spice powders and salt, cook for few sec.
  • Now add in tomato puree and cook till it is dried and oil separates from it.
  • Add in water and sugar and bring it to a boil.
  • Crack open eggs in the curry. Cover and cook on a low heat for 5 mins.
  • Add in coriander leaves.
  • Serve.


Nutrition Facts
Egg Drop Curry Recipe
Amount Per Serving
Calories 203 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Sodium 34mg1%
Potassium 71mg2%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 593IU12%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword egg curry recipe
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