Kerala Egg Curry.. | Forks N Knives

Kerala Egg Curry..

Saturday, May 16, 2015



This is my mom's egg curry. I call it the yellow egg curry. She often makes them with appam and idiappams. Its not very spicy, with limited amount of masalas and the good ness of coconut milk. Made with just few basic ingredients easily available in every household. Lets get cooking.





Heat a kadhai with 2 tbsp of coconut oil and crackle 1 tsp of mustard seeds. If you have manchatti (earthern pot) that would be the best.

Add 1tsp turmeric powder, 1 sliced onion, 1-2 green chillies slit and 1-2 potatoes, 1 tbsp salt and saute for few minutes. Close the lid and cook on a medium flame for 4-5 minutes so that the potatoes get cooked.

 Add 1 tbsp coriander powder, 1/2 tsp garam masala, and few curry leaves and saute for 2-3 minutes.


Add the thin coconut milk and allow it to come to a boil and place the boiled eggs. I have used 2 eggs, you can use accordingly. Close the lid and allow it to cook on a medium flame for another 4-5 minutes. To make thin coconut milk, in 1 cup of warm water, add  1tbsp of coconut milk powder.


Atlast add the thick coconut milk and sprinkle some pepper powder. To make thick coconut milk, in 1 cup of warm water add 3 tbsp of coconut milk powder. I have used maggi coconut milk powder. Donot boil too much after adding thick coconut milk, chances are that it will cuddle. After just one light boil, switch off the flame , garnish with curry leaves and serve with some hot appams. You can find my appam recipe here 










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