5 from 36 votes
South Indian Spicy Egg Curry
South Indian Spicy Egg Curry features hard-boiled eggs roasted with turmeric and chili powder, then cooked in a richly spiced tomato-based sauce infused with whole spices like cinnamon, bay leaf, and cloves. The curry combines deep, warm spices with tangy tomato and fresh coriander, offering a hearty and flavorful dish typical of South Indian cuisine.
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
Servings:
4
people
Calories:
143 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Indian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 143
% 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.