Kerala Style Egg Curry

I can live on an eggs-only diet for the rest of my life. Give them to me in any form, at any time of the day and you’ll find that my smile (and appetite) only keeps getting bigger. That’s how obsessed I am with them 🙂

This version feels and tastes like home. For those of you who miss Amma’s cooking, I hope you find comfort in this warm, creamy, perfectly spiced nadan-style egg curry. Best served with appams, malabar parottas or rice.

Click to watch the step by step video of the recipe.

Kerala Style Egg Curry

  • Servings: 4
  • Difficulty: Easy
  • Print
  • I always prefer using fresh coconut milk, if I have the time and if it’s available. You can of course use canned coconut milk for this recipe. By default, what you get as canned coconut milk is first pressed or thick coconut milk. For thin coconut milk, simply add 1/2 cup water to 1/2 cup thick coconut milk.


  • 4 Hard Boiled Eggs, peeled
  • 1 tbsp vegetable or sunflower oil
  • 1 small cinnamon stick
  • 1/4 tsp fennel seeds
  • 1 cardamom pod
  • 2 cloves
  • 4 peppercorns (lightly crushed)
  • 2 green chillies (split lengthwise)
  • 1/2 tsp mustard seeds
  • 1 inch ginger (crushed)
  • 7-8 cloves of garlic (crushed)
  • 1 large onion
  • 2 large tomatoes (I like this a little more tangy, you can add 1 tomato if you prefer less tang)
  • A few sprigs of curry leaves for garnish
  • 2 tsp of salt or more to taste
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 cup thick coconut milk
  • 1 cup thin coconut milk
  • 1/4 tsp kashmiri chilli powder (optional, based on your spice level).


  • In a large pan or kadai, add mustard seeds to heated oil. Allow it to crackle. Then proceed to add all the whole dry spices ie; fennel, cinnamon, cardamom, peppercorns, cloves and green chilies.
  • Once the spluttering stops, add ginger and garlic. Saute for a minute until the garlic is slightly crisp.
  • Saute until the onions turn soft and translucent. You don;t have to brown them. Add tomatoes, turmeric powder, coriander powder, chili powder and salt. Saute until the tomatoes are softened and well cooked.
  • Add the thin coconut milk. Stir and bring this to a boil. Simmer until gravy reduces slightly and becomes thicker.
  • Adjust the seasoning if required. Drop the hard boiled eggs in the curry. Stir gently.
  • Add a sprig of curry leaves and pour in the thick coconut milk. Stir gently on low flame, without letting it come to a boil. Switch off the flame, cover and let it sit for about 10-15 minutes before serving.
  • Serve hot with Appams, Malabar Parottas or rice.

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