Kerala style egg curry was one of my mom’s everyday recipes from our childhood. My brother and I used to enjoy this egg curry with all sorts of accompaniments like bread, roti, appam or rice.
My mom is an amazing cook and keeps coming up with yummy new dishes. But if someone doesn’t write them down, the older recipes will be lost forever. During my school summer holidays, she used make this unbelievable chicken fried rice. My cousins and I used enjoy it. All of us remember it, but she has since forgotten the recipe. Coming back to this curry, we all had forgotten about this egg curry over the years. I was so happy to rediscover it in one of my old recipe books. I had filled the pages with my mom’s old recipes.
This book had prevented many a culinary misadventure for my husband and I during our early years of marriage. Its pages are now yellowed from overuse and the ink has faded in places but this recipe is still intact.
As we enter another week of quarantine, I thought this egg curry could be something warm and spicy to have for dinner. It sure does bring back a lot of cherished memories to me.
The roasted coconut masala is a typical recipe from Kerala. It is used to make everything from vegetable curry like theeyal to chicken curry. To make the roasted and ground masala or varutharacha masala, we have to roast coconut, red chillies, pearl onions, peppercorns and curry leaves. I didn’t have any, so I left it out.
Roast it till the coconut turns dark brown. And then add the coriander powder, switch off and mix well. The powder can heat up in the residual heat. 
Next step is cooking all the veggies in the cooker.
Cook in the cooker for one whistle.
Add the boiled eggs at the end and you get a yummy egg curry, perfect with everything from roti, Kerala porotta, rice, fried rice.
Kerala Style Egg Curry
Ingredients
- 4-6 large Eggs, boiled and peeled
For the coconut masala
- 1 cup Coconut, dried flakes(unsweetened) or freshly grated
- 6 Dry red chillies
- ½ tsp Peppercorns
- 2 Pearl onion sliced
- A few Curry leaves
- 2½ tbsp Coriander powder
- 1 tsp Coconut oil
For the curry
- 1 Onion, thinly sliced
- 2 Green chillies slit lengthwise
- 2 medium sized Potato, cut into small chunks
- 1 Carrot, cut into small chunks
- A big handful Cilantro, finely diced
- ½ tsp Turmeric powder
- 1 large Tomato, cut into quarters
- 2-3 tsp Coconut oil
- A few Curry leaves
- 2-3 Pearl onions, sliced thin
- To taste Salt
Instructions
Making the coconut masala
- Heat a teaspoon of coconut oil in a thick bottomed pan.
- Add the coconut flakes, red chillies, cut pearl onions, peppercorns and curry leaves.
- Roast in medium/low flame till dark brown in color.
- Add the coriander powder, mix well and switch off.
- Transfer to a plate to cool down.
- In a blender jar, pulse the cooled mixture for a few seconds to powder it. Then add a little water and grind it to a fine paste.
Making the curry
- In a pressure cooker, heat coconut oil and add the sliced onion, a handful of cilantro and green chillies.
- Saute till the onion turns translucent.
- Add the potato, carrot and saute everything for a couple of minutes.
- Add turmeric powder and salt and mix again for a minute.
- Add a cup of water and cover and cook for 1 whistle. Switch off and let it cool down.
- Once the steam is released automatically, open and add the ground coconut paste, tomato slices and a cup of water.
- Boil well for 5 minutes. Check the salt.
- Add the boiled and peeled eggs.
- Let the mixture boil for a couple more minutes. Switch off.
- In a small pan, heat a little coconut oil.
- Add the sliced pearl onions and curry leaves.
- Saute till it turns translucent and pour over the curry.
- Serve after 5 minutes.
