A classic Kerala-style egg curry where hard-boiled eggs are simmered in a fragrant, creamy coconut milk gravy. Spiced with whole garam masala and curry leaves, it's a comforting dish best served with appam or rice.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 eggs)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Malabar Egg Curry, Ghee Rice and Onion Salad
Creamy, aromatic Malabar egg curry with rich ghee rice & crisp onion salad – a perfectly spiced, protein-packed comfort!
This south_indian dish is perfect for lunch. With 987.51 calories and 25.77g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 medium Tomatoes (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Thin Coconut Milk (second extract)
0.75 cup Thick Coconut Milk (first extract)
0.75 tsp Garam Masala
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes for hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. Let them cool completely.
Peel the eggs and gently make 2-3 shallow slits on each one. This helps them absorb the curry flavor.
Heat 1 tbsp of coconut oil in a wide pan over medium heat. Add a pinch of turmeric and chili powder, then add the boiled eggs. Sauté for 2-3 minutes until they are lightly golden and blistered. Remove from the pan and set aside.
2
Prepare the Tempering (Tadka)
In the same pan, add the remaining 2 tbsp of coconut oil. Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the cinnamon stick, cloves, cardamom pods, and fresh curry leaves. Sauté for about 30-45 seconds until the spices release their aroma.
3
Sauté Aromatics and Build the Masala Base
Add the finely sliced onions to the pan and sauté on medium heat for 8-10 minutes, until they turn soft and golden brown.
Add the slit green chilies and ginger-garlic paste. Cook for another 2 minutes, stirring continuously, until the raw smell disappears.
4
Cook Tomatoes and Spices
Add the finely chopped tomatoes and cook for 5-6 minutes, until they become soft, mushy, and oil starts to separate from the masala.
Lower the heat and add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Stir well and cook for 1 minute until the spices are fragrant.
5
Simmer the Curry
Pour in the thin coconut milk, stirring to combine everything. Bring the curry to a gentle simmer.
Let it cook uncovered for 5-7 minutes, allowing the gravy to thicken slightly and the flavors to meld.
Gently place the fried eggs into the gravy. Simmer for another 3-4 minutes, allowing the eggs to soak in the flavors of the curry.
6
Finish and Garnish
Reduce the heat to the absolute lowest setting. Stir in the thick coconut milk and garam masala powder.
Gently heat the curry for just 1-2 minutes. Do not let it boil, as this can cause the thick coconut milk to curdle.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
Add the chopped coriander leaves and optional green chili.
Toss gently with your hands or two forks until the rings are evenly coated with the spices.
5
Serve Immediately
Serve the Laccha Pyaz immediately to enjoy its maximum crispness and fresh flavor.
It is an excellent accompaniment to grilled meats, kebabs, dal makhani, and rich curries.
