This spicy egg curry recipe (South Indian Kerala style recipe) with masala and spices is so delicious, simple and easy to prepare. You can enjoy this as a very easy side dish with chapathi, poori, dosa, palappam, idiyappam (South Indian Kerala breakfast items) etc or you can enjoy this as an easy egg curry with rice for lunch or dinner.
This spicy egg curry goes great with vellayappam or palappam which is often enjoyed as a special dish for Christmas breakfast in Kerala.
If you love spicy food and if you love egg recipes prepared in Indian style with masala and spices, go ahead and try this spicy egg masala curry.
If you do not prefer too hot or spicy food, you may reduce the chilies and spices a little, but the highlight of this egg masala is its spiciness so its really good to enjoy it that way!
There are more South Indian Kerala style and Indian egg recipes in this blog, some of which you can find below.
chettinad south Indian style egg curry recipe
easy egg curry without tomatoes
easy egg curry in tomato capsicum gravy
You need hard boiled eggs to make this spicy egg curry.
To boil the eggs perfect, add the eggs to a medium saucepan with enough water to immerse the eggs, add some salt and bring it to a boil.
Once its boiling, reduce to medium heat, cover and cook for 9 minutes.
Once its done, remove from heat and for best results, discard the hot water to prevent the eggs from further cooking and fill it with cold water & ice cubes until ready to peel.
You can also easily make perfect boiled eggs in the instant pot!
There are some spices that we will need to make this yummy and spicy egg curry, and most importantly we use garam masala along with red chili powder, broken dry red chilies, green chilies, ginger, black pepper powder etc to add the required spiciness for the egg curry!
That may look like a lot of hot spices but we are making a spicy egg curry 🙂 if you want to cut down on the spiciness you may reduce or may even skip some of them as you prefer.
The boiled eggs in the spicy masala gravy is delicious with rice or you can enjoy this as a yummy side dish with chapathi, poori, bhatura, palappam etc.
So here is how you can make Kerala style spicy egg curry following this easy egg curry recipe.
How To Make Spicy Egg Curry?
We use the following ingredients to make spicy egg curry at home.
Ingredients to make spicy egg curry
For the gravy
1 large onion
2 large tomatoes chopped
1 inch piece ginger peeled and sliced
2 to 3 cloves garlic peeled and crushed
3 to 4 green chilies
2 cups water
½ teaspoon salt (or as needed)
Spice powders for the curry
½ teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons coriander powder
2 teaspoons garam masala powder
1 teaspoon black pepper powder
For Frying:
1 large Onion
2 tablespoons oil (or enough for frying onions)
4 to 5 dry red chilies broken
1 teaspoon garam masala powder 1 teaspoon
curry leaves a few, optional
¼ teaspoon salt
For seasoning eggs:
salt a pinch
1 teaspoon black pepper powder
Step By Step Instructions
Peel and chop one onion in very fine pieces (for the gravy), keep this aside.
Add all the remaining ingredients for the gravy, to a blender and make a smooth mixture.
Add the chopped onions and tomato mixture (the mixture that we just made) to a pressure cooker and also add the spice powders except garam masala powder (we add it towards the end) and also enough salt – cook until 2 whistles or about 8 to 10 minutes of time. Wait for the pressure cooker to cool down.
Meanwhile peel and chop the other onion in very thin slices.
In a frying pan or iron skillet, heat the oil for frying the onions.
Add the sliced onions, enough salt and fry until the onions are fried. This took around 15 minutes of time for me.
Once the onions are fried, add the broken dry red chilies and fry the chilies too, and add the 1 teaspoon of garam masala powder to the same pan and fry the mixture for another 1 minute.
If you are adding the curry leaves, you can fry the curry leaves also in the same oil. Keep this fried onion masala mixture aside.
To season the boiled eggs, transfer the boiled eggs to a bowl and add the salt and black pepper powder, keep it aside.
Once the cooker is cooled enough, open the cooker and see if the onion tomato mixture is cooked.
Add the garam masala powder and you may simmer the contents for a couple of minutes so that the gravy will thicken.
If needed, you may add a little more coriander powder powder also at this time.
Reduce the heat to very low and gently add the seasoned boiled eggs to the gravy, mix in.
Add the fried onion masala mixture also to the gravy and gently mix in so everything is combined.
Now the spicy and delicious egg masala curry with gravy is ready to be served! Enjoy with rice, chapathi or poori as you wish.
Below you can get the spicy egg curry recipe in detail.
Spicy Egg Curry, How To Make Spicy Egg Masala Gravy
Ingredients
For the gravy
- 1 large onion
- 2 large tomatoes chopped
- 1 inch piece ginger peeled and sliced
- 2 to 3 cloves garlic peeled and crushed
- 3 to 4 green chilies
- 2 cups water
- ½ teaspoon salt (or as needed)
Spice powders for the curry
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons coriander powder
- 2 teaspoons garam masala powder
- 1 teaspoon black pepper powder
For Frying:
- 1 large Onion
- 2 tablespoons oil (or enough for frying onions)
- 4 to 5 dry red chilies broken
- 1 teaspoon garam masala powder 1 teaspoon
- curry leaves a few, optional
- ¼ teaspoon salt
For seasoning eggs:
- salt a pinch
- 1 teaspoon black pepper powder
Instructions
- Peel and chop one onion in very fine pieces (for the gravy), keep this aside.
- Add all the remaining ingredients for the gravy, to a blender and make a smooth mixture.
- Add the chopped onions and tomato mixture (the mixture that we just made) to a pressure cooker and also add the spice powders except garam masala powder (we add it towards the end) and also enough salt - cook until 2 whistles or about 8 to 10 minutes of time. Wait for the pressure cooker to cool down.
- Meanwhile peel and chop the other onion in very thin slices.
- In a frying pan or iron skillet, heat the oil for frying the onions.
- Add the sliced onions, enough salt and fry until the onions are fried. This took around 15 minutes of time for me.
- Once the onions are fried, add the broken dry red chilies and fry the chilies too, and add the 1 teaspoon of garam masala powder to the same pan and fry the mixture for another 1 minute. If you are adding the curry leaves, you can fry the curry leaves also in the same oil. Keep this fried onion masala mixture aside.
- To season the boiled eggs, transfer the boiled eggs to a bowl and add the salt and black pepper powder, keep it aside.
- Once the cooker is cooled enough, open the cooker and see if the onion tomato mixture is cooked. Add the garam masala powder and you may simmer the contents for a couple of minutes so that the gravy will thicken. If needed, you may add a little more coriander powder powder also at this time.
- Reduce the heat to very low and gently add the seasoned boiled eggs to the gravy, mix in.
- Add the fried onion masala mixture also to the gravy and gently mix in so everything is combined. Now the spicy and delicious egg masala curry with gravy is ready to be served! Enjoy with rice, chapathi or poori as you wish.
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