South Indian Egg Curry (and Egg Roast) – Egg curry two ways

Reposting this recipe for Easter. Perfect recipe to use up the boiled eggs you may have. Happy Easter!

This is a perfect recipe for Easter, especially if you have boiled eggs and are not sure what to do with it other than the usual.

This was a recipe my mom made often when I was growing up, maybe because it was quick and easy to make after a long day at work. She would sometimes add potatoes to it. She fried the boiled eggs before adding to the curry. The eggs then are slightly crispy on the outside. I usually avoid this step to make it more healthy. You could serve this with dosa, roti or rice. I remember as a kid, eating it with bread. The bread soaks up all the curry and it tastes really good. Even today, after I pour the curry into a serving bowl, I sometimes wipe the remaining curry with a piece of bread and eat it.

I had posted an egg curry sometime ago, this is another easier version. I made this when I had teachers from Bavaria staying at my house. They enjoyed the egg curry and tried their hand at making appam. Monika and Anne, this recipe is for you!


6 eggs hard boiled, (shelled and halved)

¼ tsp turmeric

1 inch ginger, finely chopped or grated (or 1 tsp ginger paste)

4-5 garlic pods, finely chopped or grated (or 1 tsp garlic paste)

2 green chilies halved lengthwise

3 tomatoes, chopped

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp chilli powder

1 sprig curry leaves (optional)

½ tsp mustard seeds

A pinch asafoetida

2 large onion, sliced

1 tbsp vegetable oil

Salt to taste

200 ml coconut milk

Chopped coriander/ cilantro 2-3 tsp


Heat oil. Add asafoetida and mustard seeds. When mustard seeds splutter add the curry leaves and sliced onions, and green chilies. Sauté till the onions are golden brown. Add finely chopped garlic and ginger. Then add the coriander powder, cumin powder, chilli powder and turmeric powder. After a minute add tomatoes and saute till tomatoes are cooked. Add salt and mix.

There are two ways to serve this.

Egg Roast: Place eggs on a platter. Spoon the mixture on the eggs and sprinkle cilantro on it. This can also be served as an appetizer or a side for any meal.

Egg Curry: Take half this mixture and grind to make a smooth paste. Return the paste to the pan and add coconut milk and cook for about 5 minutes on a low flame or till you get the consistency you want. If it is not spicy enough add some chilli powder and mix. Add eggs gently and heat through. Garnish with cilantro and serve with rice or bread.


4 Comments Add yours

  1. Shalini says:

    Really love reading your write ups; they reflect the person you are…simple and genuine.

    Liked by 1 person

    1. Thank you Shalini for the kind words and taking the time to comment.


  2. Aiswarya says:

    Loved this recipe! I also really liked that there are two versions. The curry version was great with kerala parotta! Hope to try the other version soon.


    1. Thank you, Aishwarya! Keep cooking!


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