Egg Coconut Gravy

Name: Egg Coconut Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 4 pcs egg (hard-boiled, peeled, halved or left whole with slits); 1 cup coconut (fresh, grated); 1 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, chopped); 2 pcs green chili (slit lengthwise); 1 tsp ginger-garlic paste (or 1 inch ginger + 4 cloves garlic crushed); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves (fresh); 1.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

Hard-boiled eggs swimming in a rich, mildly spiced coconut gravy that's fragrant with whole spices and curry leaves. This coastal dish comes together quickly and pairs beautifully with appam, rice, or parotta for a comforting weeknight meal.

PREP

10m

COOK

20m

SERVES

1 CUP OF GRAVY WITH 2 EGGS

186 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the boiled eggs and coconut paste.
1.Boil 4 eggs for 8 minutes, cool, peel, and make 3-4 shallow slits on each.
2.Grind 1 cup grated coconut with 0.5 cup water to a smooth paste. Set aside.
temper · ~2 min
Make the tempering.
1.Heat 2 tsp coconut oil in a deep pan over medium heat.
2.Add 0.5 tsp mustard seeds and let them splutter.
3.Add 0.5 tsp cumin seeds and 8 curry leaves. Sauté for 10 seconds until fragrant.
TIPUse medium heat — mustard seeds should pop, not burn.
saute · ~7 min
Sauté the aromatics.
1.Add thinly sliced onion and 2 slit green chilies. Sauté until the onion turns golden brown, about 5-6 minutes.
2.Add 1 tsp ginger-garlic paste and cook until the raw smell disappears, about 1 minute.
TIPDon't rush the onions — a deep golden color builds the gravy's flavor.
saute · ~4 min
Cook the tomatoes and spices.
1.Add chopped tomato and cook until it turns soft and mushy, about 3 minutes.
2.Add 1 pinch turmeric, 1 pinch red chili powder, and 1 tsp coriander powder. Stir well and cook for 1 minute until the spices release their aroma.
simmer · ~6 min
Simmer the coconut gravy.
1.Pour in the ground coconut paste and 1 cup water. Add 0.5 tsp salt and stir well.
2.Bring to a gentle simmer and cook for 5-6 minutes until the gravy thickens slightly and the raw coconut smell mellows.
TIPKeep the heat low — coconut gravy can scorch if boiled hard.
simmer · ~4 min
Add the boiled eggs.
1.Gently slide the slit boiled eggs into the simmering gravy.
2.Let the eggs warm through in the gravy for 3-4 minutes, spooning the gravy over them.
TIPThe slits help the eggs absorb the gravy. Don't stir hard or they'll break.
garnish · ~1 min
Finish and serve.
1.Turn off the heat. Sprinkle a pinch of garam masala over the top.
2.Garnish with 2 tbsp chopped coriander leaves. Serve hot with steamed rice, appam, or parotta.
TIPA final drizzle of coconut oil on top intensifies the aroma.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Make shallow slits on the boiled eggs so they absorb the gravy without falling apart.
2
Grind the coconut with just enough water to make a smooth paste—too much water thins the gravy.
3
Sauté onions until deep golden brown for a naturally sweet and rich flavor base.
4
Simmer the coconut gravy on low heat; high heat can cause it to curdle or scorch.
5
Add the garam masala only after turning off the heat to preserve its volatile aroma.
6
For a thicker gravy, simmer the coconut paste uncovered until it reaches your preferred consistency.

RECIPE VARIATIONS