Being born and bred in northern part of india, I always enjoyed the rich lush taste of north indian cuisine. I gradually got introduced to taste of south when I started exploring south indian restaurants in Delhi and now in UK. There is something distinguishably different and nice about south indian cuisine, which keeps pulling me to try out something or other. Today I am sharing my stint with (अंडा करी) Egg Curry made in South Indian style.
I must confess that when I was kid, for me south indian meal only meant idli, dosa and sambhar. Thankfully now I have learnt a little more about this lovely cuisine and I do love to try out a south indian thali when I go to any authentic south indian restaurant. I do ensure I speak to chef there to gather the tips and tricks, which I subsequently try out and share it via blog to wider audience.
South Indian Egg Curry Recipe | Your Food Fantasy
In past I have shared the recipe of dhaba style egg curry, which was punjabi style of cooking you may like to try that and you will see it tastes different from this south indian variant.
I have also shared south indian style dry chicken recipe for chicken lovers, you may like to explore that recipe in case you wish to try out a yummy south indian non-veg starter. In case you are a lamb lover, I can assure you that you will fall in love with flavours of Lamb Chettinad Curry. 
South Indian Egg Curry Recipe | YourFoodFantasy.com
Indian cuisine is so diverse that it will be wrong to typecast one flavour to Indian cuisine. South indian cuisine has lot of influence of coconut, tamarind, curry leaves, sambhar powder. My recipe is inspired with similar south-indian spices. The spices used and ways of cooking will vary again in southern part of India. Karnataka has different flavour compared to Tamilnadu, or Kerala, or Andhra.
This south Indian egg curry recipe of mine does not claim to be ideal south Indian egg curry, however am sure you will relish it for its distinct taste which comes from south indian spices. 
South Indian Egg Curry Recipe | Your Food Fantasy
Let me give a detailed account of this egg curry, you can easily print or bookmark this link for future reference. This curry has less than 200Cal per portion.
Below is the detailed step by step recipe of Chettinad or for simplicity say “south indian” egg curry.
Chettinad Egg Curry
Ingredients
- 6 Boiled Eggs
- 1 Onion Large Size
- 2 Tomatoes Medium Size
- 2 Green chillies
- 1 Tablespoon Ginger Garlic Paste
- 1 Tablespoon Fennel Seeds
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Whole black peppercorns
- 4 Cloves
- 1/4 Inch Cinnamon stick
- 1 Teaspoon Poppy Seeds
- 1 Teaspoon Salt
- 1 Teaspoon Coriander Powder
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chilli Powder
- 3 Tablespoon Oil
- 6 Tablespoon Coconut Milk
- 2 Tablespoon Chopped Coriander Leaves For Garnishing
Instructions
- In a pan, heat oil over medium heat and add chopped onion to it and Saute till onions are translucent. Add fennel seeds, cumin seeds, poppy seeds, cinnamon stick, cloves, black peppercorn and cumin seeds to it. Sauté for a minute.
- Now add ginger garlic paste, chopped tomatoes and chillies, salt, turmeric powder, red chilli powder, and coriander powder to it. Saute again till the tomatoes are tender and cooked. Switch off the heat and let it cool down.
- Transfer this into a mixie jar and grind it with the help of little water.
- Transfer it again to the pan and add coconut milk and 1.5 cup of water. Let it boil till you get the desired consistency.
- Make a slit in the eggs and add them to the gravy and garnish with chopped coriander leaves.
- Serve hot and enjoy.
Notes
- You can use fresh grated coconut instead of coconut milk. Add it to the onion tomato mixture while grinding.
Nutrition
