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A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
For 4 servings
Prepare the Tempering (Tadka)
Sauté the Aromatics and Masala Base
Cook the Spice Powders
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A classic Kerala dish featuring hard-boiled eggs simmered in a creamy, fragrant coconut milk gravy. Delicately spiced with whole spices and green chilies, it's the perfect partner for appam or idiyappam.
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
This kerala recipe takes 30 minutes to prepare and yields 4 servings. At 334.62 calories per serving with 9.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Gravy
Poach the Eggs
Finish with Thick Coconut Milk
Garnish and Serve
Add 1/2 cup of green peas or small, par-boiled potato cubes along with the thin coconut milk for extra texture and nutrition.
For a slight tang, add 1 teaspoon of tamarind paste dissolved in a little water during the gravy simmering stage (Step 4).
Replace the eggs with 200g of firm tofu cubes or 1 cup of boiled chickpeas. Add them to the gravy and simmer for 5 minutes before finishing with thick coconut milk.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Coconut milk is a good source of medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body compared to other saturated fats.
The use of spices like turmeric, which contains the active compound curcumin, provides potent anti-inflammatory and antioxidant benefits, helping to combat oxidative stress in the body.
A single serving of this Egg Drop Curry with Coconut Milk contains approximately 380-450 calories, depending on the fat content of the coconut milk and the amount of oil used.
Yes, it can be part of a healthy diet. It's a good source of protein from eggs and healthy fats from coconut milk. The spices like turmeric offer anti-inflammatory benefits. However, it is rich in saturated fats from coconut milk, so it should be consumed in moderation.
Absolutely. Canned coconut milk works perfectly for this recipe. Use the thick, creamy part from the top of the can as 'thick coconut milk' and the watery part at the bottom as 'thin coconut milk'. If it's all mixed, use the first cup as thick milk and dilute the second cup with a little water for the thin milk.
Coconut milk can curdle if it's boiled at a high temperature, especially the thick milk. To prevent this, always add the thick coconut milk at the very end, after turning off the heat, and only gently swirl the pan to mix.
This curry is best enjoyed fresh because the texture of the poached eggs changes upon reheating. You can prepare the gravy base in advance and store it in the refrigerator. When ready to serve, reheat the gravy gently and then poach the eggs in it.
This Kerala-style curry pairs beautifully with traditional South Indian breads like Appam (rice hoppers) and Idiyappam (string hoppers). It also goes very well with plain steamed rice, ghee rice, or soft chapatis.