Kerala Egg Mappas

Name: Kerala Egg Mappas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 4 pcs egg (hard boiled, peeled, halved or kept whole); 1.5 tbsp coconut oil; 0.5 tsp mustard seeds; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon stick; 2 pcs onion (medium, thinly sliced); 1 inch ginger (julienned); 4 pcs garlic (cloves, thinly sliced); 2 pcs green chili (slit lengthwise); 10 pcs curry leaves; 2 pcs tomato (medium, finely chopped); 0.5 tsp turmeric powder; 1 tsp black pepper (freshly crushed); 2 tsp coriander powder; 0.5 tsp red chili powder; 1 cup coconut milk (thick, first extract); 0.5 cup water; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

8/10

Hard-boiled eggs simmered in a fragrant, mildly spiced coconut milk gravy. This classic Syrian Christian dish from Kerala is subtly sweet from the coconut, with a gentle warmth from whole spices and a tangy kick from tomatoes. Simple enough for a weeknight dinner yet special enough for a celebration when paired with appam or puttu.

PREP

15m

COOK

25m

SERVES

2 EGGS WITH APPROXIMATELY 1 CUP OF GRAVY

313 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil and peel the eggs.
Place eggs in a saucepan with enough water to cover them. Bring to a rolling boil, then reduce heat and simmer for 9 minutes. Transfer eggs to cold water immediately, then peel and set aside. You can keep them whole or halve them.
TIPEggs that are a few days old peel much more easily than very fresh ones.
temper · ~1 min
Temper the whole spices.
1.Heat coconut oil in a deep pan over medium heat until it shimmers.
2.Add mustard seeds and let them pop and crackle (about 30 seconds).
3.Add crushed cardamom, cloves, and cinnamon stick. Sauté until fragrant (30 seconds).
saute · ~15 min
Sauté the aromatics until golden.
1.Add the sliced onions and a pinch of salt. Cook until they turn soft and deep golden brown (7-8 minutes).
2.Stir in the julienned ginger, sliced garlic, slit green chillies, and curry leaves. Sauté for 2 minutes until the raw smell fades.
3.Add chopped tomatoes and cook until they turn mushy and start releasing oil from the sides (4-5 minutes).
TIPGetting the onions to a deep golden color is key — it gives the gravy its natural sweetness.
saute · ~1 min
Bloom the spice powders.
Lower the heat, then add turmeric powder, crushed black pepper, coriander powder, and red chili powder. Stir continuously for 30-40 seconds until the spices are fragrant. Be careful not to burn them.
TIPKeep the heat low — dry spice powders can scorch in seconds and turn the curry bitter.
simmer · ~5 min
Build the coconut gravy.
Pour in the thick coconut milk and water. Stir everything together, add salt, and bring to a gentle simmer. Let the gravy bubble softly, uncovered, for 5 minutes until it thickens slightly and small streaks of oil appear on the surface.
simmer · ~5 min
Gently introduce the boiled eggs.
Carefully slide the boiled eggs into the simmering gravy. Spoon some gravy over them. Simmer for another 4-5 minutes, letting the eggs warm through and absorb the flavors. If the gravy feels too thick, add a splash of warm water.
TIPResist the urge to stir vigorously after adding the eggs — they are delicate and can break.
garnish · ~2 min
Finish with fresh coriander and serve hot.
Turn off the heat. Scatter chopped coriander leaves over the top and let the curry rest for 2 minutes. Serve hot with appam, puttu, or steamed rice.

PRO TIPS

What to keep in mind.

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

1
Use eggs that are a few days old for easier peeling after boiling.
2
Cook the onions until deep golden brown to develop natural sweetness in the gravy.
3
Bloom the spice powders on low heat to avoid burning and bitterness.
4
Handle the boiled eggs gently when adding to the gravy to prevent breakage.
5
Let the curry rest for 2 minutes after cooking for the flavors to meld.
6
Adjust gravy thickness with warm water if it becomes too thick after simmering.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce coconut oil by half and use a non-stick pan. The gravy remains rich thanks to the coconut milk, while the whole spices still bloom adequately.

high protein

High-protein

Add 200g of boneless chicken or prawns along with the onion base. Cook until done before adding the coconut milk, and serve as a hearty main.

vegan

Vegan

Replace hard-boiled eggs with firm tofu cubes (pan-fried for texture) or chickpeas. Use a plant-based curry leaves substitute if needed.

jain

Jain

Omit onion and garlic, and use asafoetida (hing) in the tempering. Replace onion with finely chopped cabbage or bottle gourd for bulk.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Healthy Fats

Coconut milk provides medium-chain triglycerides (MCTs) that are easily metabolized and may support energy and brain function.

✓

Good Source of Protein

Eggs supply high-quality complete protein, essential for muscle repair and satiety.

✓

Antioxidant Spices

Turmeric, black pepper, and curry leaves are rich in antioxidants that help combat oxidative stress.

QUESTIONS?

Frequently asked questions

Yes, Kerala Egg Mappas tastes even better the next day. Refrigerate in an airtight container and gently reheat on the stove, adding a splash of warm water if the gravy thickens.

PAIRS WELL WITH