Tuesday, July 30, 2013

Egg Masala

This was my mom's usual curry on most of our breakfasts, especially with appam,pathiri or idiyappam ....We,children  liked this curry very much because of its less spice level and more gravy in it..When I was a school going girl, with any bread or rice I always wanted more gravy ,that is above the level of the main dish in the plate. So my mom had no other choice, grind coconut with most of the curries made at home..This egg masala is also one among them and I like it so much.

Ingredients :
  1. Eggs : 3
  2. Onion : 1 
  3. Ginger Garlic paste : 1.5 tsp
  4. Green Chilly : 2
  5. Curry Leaves : 2 springs
  6. Red Chilly Powder : 1.5 tsp
  7. Coriander powder : 1 tsp
  8. Turmeric Powder : 1/2 tsp
  9. Garam Masala : 1/2 tsp
  10. Coconut : 1/2 cup
  11. Mustard Seeds : 3/4 tsp
  12. Fennel Seeds : 3/4 tsp
  13. Coconut Oil 
  14. Salt

Method :
  • Hard boil the eggs ,remove the shells and keep it aside.
  • Grind the coconut into very smooth paste.
  • Heat oil in a pan and splutter mustard seeds and Fennel Seeds.
  • After spluttering them,add sliced onions,slitted green chillies and curry leaves.
  • Saute well till the onions get transluscent.
  • Add ginger garlic paste and saute again.
  • Add all the powder, salt and saute again till the raw smell goes.
  • Now add the ground coconut with some water and the eggs.
  • Slightly boil the gravy for 4-5 minutes in medium flame.
  • Sprinkle little garam masala on top and garnish with coriander leaves
  • Switch off the flame and close the lid for some time.



  1. I make them almost the same way, tastes awesome na !! I too am a gravy loving gal :)

  2. Yes...awesome n creamy thick curry........Thank you so much chitz for all your lovely comments

  3. I like the way the gg paste is put afterwards and the recipe is without tomatoes.