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)
Discover the art of making Pathiri, the paper-thin, soft rice flatbread from the Malabar coast of Kerala. Made with just roasted rice flour and water, these delicate rotis are the perfect, melt-in-your-mouth accompaniment for rich, spicy curries.
Aromatic Malabar Egg Curry with soft pathiri – creamy, perfectly spiced, and truly soul-satisfying.
This south_indian dish is perfect for dinner. With 726.3399999999999 calories and 20.869999999999997g 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.
286cal
4gprotein
55gcarbs
5gfat
Ingredients
2 cup Roasted Rice Flour (Also known as idiyappam flour. Do not use regular rice flour.)
2 cup Water (Use boiling water for best results.)
0.75 tsp Salt (Adjust to taste.)
1 tbsp Coconut Oil (Adds flavor and softness to the dough.)
0.25 cup Rice Flour (For dusting while rolling.)
Instructions
1
Boil Water and Prepare Base
In a wide, heavy-bottomed pan, bring 2 cups of water to a vigorous, rolling boil. This is a critical step.
Once boiling, add 0.75 tsp of salt and 1 tbsp of coconut oil. Stir well to combine.
2
Form the Dough
Reduce the heat to the absolute lowest setting. Add all 2 cups of roasted rice flour to the pan at once.
Using a sturdy wooden spoon or spatula, mix quickly and vigorously for about 30-60 seconds until the flour absorbs all the water and forms a single, crumbly mass.
Turn off the heat, cover the pan with a tight-fitting lid, and let it rest for 8-10 minutes. This allows the flour to cook in the residual steam, which is essential for soft pathiri.
3
Knead the Dough
Transfer the warm dough mixture to a large plate, bowl, or clean countertop. Be careful as it will be very hot.
To handle the heat, dip your hands in cool water or lightly grease them with oil.
Knead the dough for 5-7 minutes while it is still warm. Press, fold, and stretch until it transforms from a crumbly mass into a completely smooth, soft, and pliable dough with no cracks, similar to soft play-doh.
4
Shape and Roll the Pathiri
Divide the smooth dough into 16 equal-sized small balls. Roll them between your palms until smooth.
Keep the dough balls covered with a damp cloth at all times to prevent them from drying out.
Take one ball, flatten it slightly, and dust it generously with dry rice flour on both sides.
Using a rolling pin, roll it into a very thin circle, about 5-6 inches in diameter. Aim for a paper-thin consistency, dusting with more flour as needed to prevent sticking.
5
Cook the Pathiri
Heat a non-stick tawa or flat skillet over medium-high heat. Do not grease the tawa.
Carefully place a rolled pathiri on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles appear on the surface.
Flip the pathiri and cook the other side for another 20-30 seconds.
Flip it one last time. Gently press the edges with a flat spatula or a folded cloth. The pathiri should puff up like a balloon.
Once fully puffed, immediately remove it from the tawa to prevent it from becoming hard or crispy.
6
Store and Serve
Place the cooked pathiri directly into a casserole dish or a container lined with a clean kitchen towel. Keep it covered.
Repeat the rolling and cooking process for all the remaining dough balls, stacking them in the casserole as you go. The trapped steam will keep them exceptionally soft.
Serve hot with traditional Kerala curries like chicken stew, fish molee, or egg roast.
