Kerala Style Egg Masala

On a recent lunch at a friend’s place from Kerala, I discovered an interesting method of preparing egg – with curry leaves! It’s tangy and spicy and can compliment any gravy dish. Try it out today and let us know how it went with daal-rice combo or with paranthas.


  • Eggs – 4 – 6 nos.
  • Ginger – Garlic paste – 1 and 1/2 tsp
  • Tomato – 1 no. finely chopped
  • Onion – 1 no. finely chopped
  • Black pepper corns – 4-5 nos.
  • Curry leaves – 8 – 10 nos.
  • Green chilies – 2-3 nos. slit
  • Chili powder – 1 tsp
  • Turmeric powder- 1 tsp
  • Coriander powder -1 tps
  • Salt to taste
  • Garam Masala – 1/2 tsp


  1. Boil the eggs and remove the shell and keep aside.
  2. Heat oil, add curry leaves and green chilies and saute for a few minutes.
  3. Add the onions and brown them and then add the ginger – garlic paste.
  4. Now add the tomatoes and cook well and then add all the masalas.
  5. Slit the eggs and add them to this mixture and cook well, till they brown.
  6. Sprinkle garam masala powder and mix well before serving hot with rice and daal.

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One thought on “Kerala Style Egg Masala

  • July 26, 2011 at 11:17 pm

    Sounds good, looks good, must taste great too! Shall try it out.


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