Egg Curry


  • Egg – 2
  • Onion – 1
  • Tomato – 1
  • Grated coconut – 3 spoons
  • Turmeric powder – a pinch
  • Chicken masala powder – 1 spoon
  • Chili powder – ½ tspn
  • Black pepper – 1 tspn
  • Coriander seeds – 1 tspn
  • Poppy seeds (kasakasa) – ½ tspn
  • Fennel seeds (perunjeeragam) – 1 tspn
  • Mustard seeds and Black gram– ½ tspn
  • Curry leaves – a string
  • Coriander leaves – a string
  • Oil, salt – As required


  • Cut the Onion and Tomato into small pieces.
  • Grind Coriander seeds, Poppy seeds (kasakasa), Fennel seeds and Black pepper with Grated coconut. Take coconut milk out of this ground mix and keep aside.
  • Heat Oil in a pan, add Mustard seeds and Black gram. Once it splutters add Curry leaves and Onion. Fry till the onion becomes golden brown in color.
  • Then add Tomato and fry till it becomes soft.
  • Then add Chili powder, Chicken masala powder and Turmeric powder. Fry till the raw smell of masala goes.
  • Once the raw smell goes add a cup of Water, Salt and already prepared Coconut milk. Let it boil once.
  • Finally break each Egg and drop into the curry, one at a time. Do not stir or mix after this. Let it boil for a few minutes.
  • Once the Eggs cook on both sides, garnish with Coriander leaves.
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