South Indian Spicy Egg Curry
User Reviews
5
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Prep Time
12 mins
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Cook Time
15 mins
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Total Time
27 mins
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Servings
4 people
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Calories
143 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
South Indian Spicy Egg Curry
Description
This South Indian Spicy Egg Curry starts by roasting peeled hard-boiled eggs in oil with turmeric and red chili powder, lightly charing them for added flavor. The sauce base is prepared by frying whole spices—bay leaf, cinnamon stick, cloves—and sautéing onions until pink, followed by ginger-garlic paste. Ground spices including turmeric, chili powder, coriander, and garam masala are added before incorporating tomato puree and cooking until the tomato thickens and releases oil. Water is added to adjust consistency, and eggs return to the sauce to simmer, absorbing the richly spiced gravy.
The curry's flavor is bold yet balanced, with warmth from the whole and ground spices, tanginess from the tomato, and freshness from garnishing coriander leaves. The eggs provide a protein-rich element, their roasted exterior adding texture contrast within the saucy curry.
Serve this curry with rice or flatbreads to soak up the sauce. The dish offers a vibrant and comforting option for a main course, showcasing classic South Indian spice combinations and layering of flavors.
Ingredients
- 4 egg hard boiled
- 1 tablespoon neutral cooking oil plus 2 tablespoon more, generic cooking oil
- 1 bay leaf
- 1 inch cinnamon stick
- 4 cloves
- 2 onion finely chopped
- 1 ½ teaspoon ginger-garlic paste
- 1 + 1 teaspoon turmeric powder
- 1 + 2 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- 1 cup tomato puree
- 1 cup water
- salt to taste
- Coriander leaves for garnish
Instructions
- Make hard boiled eggs using the instructions mentioned above. After peeling the shells, make 4 slits on the egg whites and keep aside.
- Heat 1 tablespoon oil. Add 1 teaspoon turmeric powder and 1 tablespoon red chili powder. Stir immediately else the spices will burn. Place the hard boiled eggs in the pan and roast it in oil for few minutes on low flame. Ensure eggs are coated well in the spices and gets roasted well. Remove eggs from the pan, keep aside.
- Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown.
- Now add all the spice powder and give it a quick stir.
- Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan.
- Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend to-gether.
- Place hard boiled eggs into the curry now, cover eggs with the curry masala.
- Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 186mg | 62% |
| Sodium | 88mg | 4% |
| Potassium | 477mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 76mg | 8% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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