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Hard-boiled eggs simmered in a fragrant, creamy coconut milk gravy, spiced with classic South Indian flavors. This comforting curry comes together quickly and pairs perfectly with rice or appam.
For 4 servings
Prepare the Eggs
Create the Tempering (Tadka)
Build the Masala Base
Hard-boiled eggs simmered in a fragrant, creamy coconut milk gravy, spiced with classic South Indian flavors. This comforting curry comes together quickly and pairs perfectly with rice or appam.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 416.22 calories per serving with 16.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Gravy
Finish the Curry
Garnish and Serve
Replace the eggs with pan-fried firm tofu cubes or boiled potatoes. Add them at the same stage as the eggs.
For an even creamier and richer gravy, add 1-2 tablespoons of cashew paste (made by blending soaked cashews with a little water) along with the thin coconut milk.
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Add vegetables like green peas, carrots, or bell peppers. Sauté them after the onions until they are partially cooked before proceeding with the recipe.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Coconut milk is a source of medium-chain triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
This dish offers a range of micronutrients. Eggs provide Vitamin D, B12, and choline, while spices like turmeric offer anti-inflammatory benefits.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides powerful anti-inflammatory and antioxidant compounds that help combat oxidative stress in the body.
One serving of this egg curry contains approximately 380-450 calories, depending on the fat content of the coconut milk and the amount of oil used. It's a satisfying and energy-dense meal.
Yes, it can be part of a healthy diet. It's rich in protein from eggs and contains beneficial fats from coconut milk. However, coconut milk is high in saturated fat, so it should be consumed in moderation as part of a balanced diet.
Absolutely. For a different flavor profile, you can substitute the coconut milk with a paste made from cashews or almonds, or use whisked full-fat yogurt (curd). If using yogurt, add it at the end on very low heat to prevent splitting.
To thicken the gravy, you can simmer it for a longer period before adding the thick coconut milk. Alternatively, adding a tablespoon of cashew paste or a cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp cold water) can help thicken it quickly.
This curry pairs beautifully with traditional South Indian breads like Appam (rice hoppers) and Idiyappam (string hoppers). It also goes very well with steamed basmati rice, ghee rice, roti, or parotta.
Yes, canned coconut milk is perfect for this recipe. Shake the can well before opening. Use the thick, creamy part for the 'thick coconut milk' and dilute the remaining liquid with a little water to make 'thin coconut milk'.
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