Somewhere between the creaminess of coconut milk, sharpness of tamarind, and fragrance of curry leaves, this South Indian egg curry manages to make plain old boiled eggs taste like something special.
If you’re looking for a new way to eat boiled eggs or give your regular egg curry a delicious new twist, then it’s time to try this South Indian Style Egg Curry. It’s got a spicy, creamy base, brightness from tamarind, and The creamy coconut milk wraps around the spices, the tamarind adds a bright kick, and that signature South Indian flavor from the curry leaves–all of which comes together to make an egg curry that’s delicious and comforting.
I love how homely it feels, and if there is an egg curry recipe I love as much as my grandfather’s Dhaba style egg curry, it’s got to be this one. The whole thing comes together in one pot, and the eggssoak up all that flavour like little sponges. It’s the kind of curry that makes everyone go quiet for a few minutes at the table because they’re too busy eating.
Jump to section: South Indian Style Egg Curry
Ingredients for South Indian Egg Curry
- Hard-boiled eggs – The star of the dish. Follow the instructions in my How to Cook Hard-Boiled Eggs article for perfectly boiled eggs that soak up all the flavor!
- Whole Spices: Mustard seeds, cinnamon stick, green and black cardamom, peppercorns form a warm, aromatic base
- Oil: I have used coconut oil for the authentic flavor, but sub it with a neutral-flavored oil in a pinch
- Aromatics: Finally chopped ginger, garlic, and green chillies for lots of flavor and aroma.
- Onions and tomatoes: Finely chopped. These form the base of the curry
- Powdered Spices: turmeric, coriander, and red chilli powders add color, warmth, and flavor
- Coconut Milk: This egg curry recipe calls for both thin and thick coconut milk for creaminess and that beautiful nutty flavor
- Tamarind water: Adds a bright tanginess that lifts the whole curry
- Curry leaves – That final hit of sharp, herby aroma that makes it unmistakably South Indian.
How to make South Indian Egg Curry
Richa’s Top Tips
- Saut̩ the spices well РLet the whole spices crackle and release their aroma before adding onions, this builds the base flavour for the curry.
- Use two kinds of coconut milk – Thin coconut milk is used to add flavor and creaminess to the dish, while thick coconut milk gives the gravy that luscious, silky finish.
- Don’t overcook the eggs – Keep the yolks just set and still a bit creamy inside. Over-boiled eggs can turn rubbery and won’t soak up flavours as well.
- Balance tamarind carefully – Start with a little and taste, it should add brightness without making the curry too sour.
- Add curry leaves right at the end – Toss them in just before you switch off the heat so they stay fragrant and fresh.
Frequently Asked Questions
Absolutely, try adding boiled baby potatoes, paneer cubes, or even grilled mushrooms. They soak up the curry beautifully and pair well with the coconut-tamarind base.
Yes! Use small boneless chicken pieces. Brown them first, then simmer in the curry until cooked through. You may need to add a little extra water and adjust seasoning as chicken takes longer than eggs.
Storage Tips
- Fridge: Store the curry (without eggs) in an airtight container for 3–4 days. Add freshly boiled eggs when you reheat it.
- Freezer: The curry base freezes well for up to 2 months. Thaw overnight in the fridge, heat gently, and drop in boiled eggs just before serving.
- Leftovers with eggs: If you’ve already added eggs, refrigerate and eat within 24 hours, eggs can get rubbery if stored too long.
- Reheating: Warm gently on the stovetop, stirring often. Add a splash of water or coconut milk if the curry has thickened in the fridge.
Serving Ideas
A bowl of this curry is great on its own, but it really shines with the right sidekicks. Try one of these easy pairings to make it feel like a full South Indian-style feast:
- With Laccha Paratta – Their flaky layers are perfect for scooping up all that creamy curry.
- Over Steamed Rice – A simple bowl of basmati or sona masoori rice works beautifully with the rich gravy.
- With Coconut Stir-Fry Rice – Doubles up on the coconut flavour while adding texture.
- With Jeera Rice – The mild cumin pairs well with the bold, tangy notes of the curry.
- Alongside Lemon Rice – The bright citrusy rice balances the richness of the curry.
- With Idiyappam (String Hoppers) – A traditional South Indian combo that soaks up the gravy perfectly.
- With Ragi Dosa – For a crispy, light pairing that turns this into a brunch-style meal.
Customisation Ideas
- Fry the eggs first – Halve the boiled eggs and lightly pan-fry them till golden before adding them to the curry for a deeper, toasty flavour.
- Switch the cooking fat – Use ghee instead of coconut oil for a richer, festive taste, or sesame oil for a gentle nutty note.
- Swap the tang – Replace tamarind water with kokum or a splash of raw mango pulp for a brighter, fruitier sourness.
- Add some greens – Stir in spinach, amaranth, or drumstick leaves toward the end for a fresh, earthy lift.
- Top with crunch – Toast a few cashews or coconut slivers and sprinkle them on top right before serving for texture.
So go forth, and enjoy this. And if you are a crazy egg curry fan like me, here’s some spicy North Indian style egg curry which is almost as good!
Also Try – North Indian Style Egg Curry
More South Indian Recipes:
Watch South Indian style Egg Curry Recipe Video (Step by Step)
South Indian Style Egg Curry
Ingredients
- 5 Hard Boiled Eggs peeled
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard seeds
- 1 Cinnamon small stick
- 3 Cardamom pods
- 5 Peppercorns lightly smashed
- 2 – 3 Green Chillies slit lengthwise
- 1 teaspoon Ginger finely chopped or ginger paste
- 7 Garlic cloves smashed and roughly chopped or garlic paste
- 2 Onions finely chopped (medium)
- 3 Tomatoes finely chopped (large)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Chili Powder Red
- 1/4 cup Tamarind Water See Note 2
- 1 cup Thin Coconut Milk See Note 3
- 1/2 cup Thick Coconut Milk
- 8 – 10 Curry Leaves
- Salt to taste
Instructions
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In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
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Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
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Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
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Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
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Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.
Video
Notes
- To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.
- To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.
- Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.
- If storing this curry for later, do not add eggs. You can freeze the curry and reheat it when required. Use fresh hardboiled eggs when you reheat the curry.
Nutrition
This article was researched and written by Harita Odedra.
The post South Indian Style Egg Curry appeared first on My Food Story.
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