Name: Sample Recipe Title
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 eggs, 100g chocolate, 1 cup flour

Somewhere between the creaminess of coconut milk, sharpness of tamarind, and perfume of curry leaves, this South Indian egg curry manages to make plain outdated boiled eggs style like one thing particular.

If you’re on the lookout for a brand new strategy to eat boiled eggs or give your common egg curry a scrumptious new twist, then it’s time to do that South Indian Style Egg Curry. It’s obtained a spicy, creamy base, brightness from tamarind, and The creamy coconut milk wraps across the spices, the tamarind provides a shiny kick, and that signature South Indian taste from the curry leaves–all of which comes collectively to make an egg curry that’s scrumptious and comforting.

I really like how homely it feels, and if there’s an egg curry recipe I really like as a lot as my grandfather’s Dhaba type egg curryit’s obtained to be this one. The complete factor comes collectively in a single pot, and the eggssoak up all that flavour like little sponges. It’s the type of curry that makes everybody go quiet for a couple of minutes on the desk as a result of they’re too busy consuming.

Jump to part: South Indian Style Egg Curry

Ingredients for South Indian Egg Curry

Hard-boiled eggs – The star of the dish. Follow the directions in my How to Cook Hard-Boiled Eggs article for completely boiled eggs that absorb all the flavour!
Whole Spices: Mustard seeds, cinnamon stick, inexperienced and black cardamom, peppercorns type a heat, fragrant base
Oil: I’ve used coconut oil for the genuine taste, however sub it with a neutral-flavored oil in a pinch
Aromatics: Finally chopped ginger, garlic, and inexperienced chillies for plenty of taste and aroma.
Onions and tomatoes: Finely chopped. These type the bottom of the curry
Powdered Spices: turmeric, coriander, and purple chilli powders add coloration, heat, and taste
Coconut Milk: This egg curry recipe requires each skinny and thick coconut milk for creaminess and that stunning nutty taste
Tamarind water: Adds a shiny tanginess that lifts the entire curry
Curry leaves – That remaining hit of sharp, herby aroma that makes it unmistakably South Indian.

How to make South Indian Egg Curry

Richa’s Top Tips

Sauté the spices effectively – Let the entire spices crackle and launch their aroma earlier than including onions, this builds the bottom flavour for the curry.
Use two sorts of coconut milk – Thin coconut milk is used so as to add taste and creaminess to the dish, whereas thick coconut milk offers the gravy that luscious, silky end.
Don’t overcook the eggs – Keep the yolks simply set and nonetheless a bit creamy inside. Over-boiled eggs can flip rubbery and gained’t absorb flavours as effectively.
Balance tamarind rigorously – Start with a little bit and style, it ought to add brightness with out making the curry too bitter.
Add curry leaves proper on the finish – Toss them in simply earlier than you turn off the warmth in order that they keep aromatic and contemporary.

Frequently Asked Questions

Can I make this with greens as an alternative of eggs?

Absolutely, attempt including boiled child potatoes, paneer cubes, and even grilled mushrooms. They absorb the curry fantastically and pair effectively with the coconut-tamarind base.

Can I exchange eggs with hen?

Yes! Use small boneless hen items. Brown them first, then simmer within the curry till cooked by. You may have so as to add a little bit additional water and alter seasoning as hen takes longer than eggs.

Storage Tips

Fridge: Store the curry (with out eggs) in an hermetic container for 3–4 days. Add freshly boiled eggs whenever you reheat it.
Freezer: The curry base freezes effectively for as much as 2 months. Thaw in a single day within the fridge, warmth gently, and drop in boiled eggs simply earlier than serving.
Leftovers with eggs: If you’ve already added eggs, refrigerate and eat inside 24 hours, eggs can get rubbery if saved too lengthy.
Reheating: Warm gently on the stovetop, stirring usually. Add a splash of water or coconut milk if the curry has thickened within the fridge.

Serving Ideas

A bowl of this curry is nice by itself, however it actually shines with the precise sidekicks. Try one in all these straightforward pairings to make it really feel like a full South Indian-style feast:

• LACCHA PARATTA – Their flaky layers are good for scooping up all that creamy curry.
Over Steamed Rice – A easy bowl of basmati or sona masoori rice works fantastically with the wealthy gravy.
With Coconut Stir-Fry Rice – Doubles up on the coconut flavour whereas including texture.
With Jeera Rice – The delicate cumin pairs effectively with the daring, tangy notes of the curry.
Alongside Lemon Rice – The shiny citrusy rice balances the richness of the curry.
With idiyappam (String Hoppers) – A standard South Indian combo that soaks up the gravy completely.
With Ragi Dosa – For a crispy, mild pairing that turns this right into a brunch-style meal.

Customisation Ideas

Fry the eggs first – Halve the boiled eggs and calmly pan-fry them until golden earlier than including them to the curry for a deeper, toasty flavour.
Switch the cooking fats – Use ghee as an alternative of coconut oil for a richer, festive style, or sesame oil for a mild nutty notice.
Swap the tang – Replace tamarind water with kokum or a splash of uncooked mango pulp for a brighter, fruitier sourness.
Add some greens – Stir in spinach, amaranth, or drumstick leaves towards the tip for a contemporary, earthy raise.
Top with crunch – Toast a number of cashews or coconut slivers and sprinkle them on prime proper earlier than serving for texture.

So go forth, and luxuriate in this. And in case you are a loopy egg curry fan like me, right here’s some spicy North Indian style egg curry which is nearly nearly as good!

Also Try – North Indian Style Egg Curry