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A classic Syrian Christian curry from Kerala featuring hard-boiled eggs simmered in a creamy, spiced coconut milk gravy. It's a comforting dish, perfect with appam or rice.
For 4 servings
Prepare the Eggs
Sauté Aromatics and Spices
Cook the Masala Base
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A classic Syrian Christian curry from Kerala featuring hard-boiled eggs simmered in a creamy, spiced coconut milk gravy. It's a comforting dish, perfect with appam or rice.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 467.58 calories per serving with 16.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Simmer the Gravy
Finish and Garnish
Rest and Serve
Replace the eggs with paneer cubes or boiled potatoes. Add the paneer or potatoes at the same stage as the eggs.
Substitute eggs with firm tofu cubes (lightly pan-fried) or a can of chickpeas (rinsed and drained). Ensure all other ingredients are plant-based.
This gravy is a fantastic base for chicken (Mappas) or fish (Meen Mappas). Sauté the protein after the onions and cook through before adding the coconut milk.
Add vegetables like green peas, carrots, or cauliflower florets along with the thin coconut milk and cook until tender.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects, helping to combat oxidative stress.
Coconut milk provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other saturated fats.
Yes, it can be a healthy dish. Eggs are a great source of protein and vitamins. Coconut milk contains healthy fats (MCTs), and the spices like turmeric and ginger have anti-inflammatory properties. To make it healthier, use a moderate amount of coconut oil and pair it with whole grains.
A single serving of Kerala Egg Mappas (about 2 eggs with gravy) contains approximately 350-450 calories. The exact count depends on the amount of coconut oil and the fat content of the coconut milk used.
Traditionally, Egg Mappas is served with Appam (lacy rice pancakes) or Idiyappam (string hoppers). It also pairs wonderfully with steamed rice, ghee rice, chapati, or Malabar parotta.
Store leftover Egg Mappas in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much. Avoid microwaving, as it can make the eggs rubbery.
Absolutely. While fresh coconut milk gives the best flavor, good quality, full-fat canned coconut milk is a convenient and excellent substitute. Use the thick, creamy part from the top of the can as 'thick milk' and dilute the rest with water to make 'thin milk'.