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A classic from Kerala, this dish features hard-boiled eggs simmered in a fragrant, spicy gravy made with onions, tomatoes, and coconut milk. It's the perfect companion for appam or chapati.
For 4 servings
Prepare the Eggs
Temper the Spices
Build the Masala Base
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A classic from Kerala, this dish features hard-boiled eggs simmered in a fragrant, spicy gravy made with onions, tomatoes, and coconut milk. It's the perfect companion for appam or chapati.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 436.19 calories per serving with 16.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Cook the Spices and Tomatoes
Create the Gravy
Finish and Serve
For a vegetarian version, replace the eggs with 200g of pan-fried paneer cubes, boiled potatoes, or a can of chickpeas. Add them at the final step.
For a spicier curry, add 1/2 teaspoon of black pepper powder along with the garam masala at the end.
To make the gravy richer and creamier, add a paste of 10 soaked cashews blended with a little water along with the tomatoes.
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 easily digested and can provide a quick source of energy for the body and brain.
The blend of spices, particularly turmeric, contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects.
A single serving of Kerala Egg Masala 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 an excellent source of protein from eggs and contains healthy fats from coconut milk. The spices also offer anti-inflammatory benefits. However, it is moderately high in calories and saturated fat, so enjoy it in moderation.
This dish pairs beautifully with traditional Kerala breads like Appam (rice hoppers) and Idiyappam (string hoppers). It also goes well with Malabar Parotta, chapati, or plain steamed rice.
You can, but the gravy will be less rich and creamy. If using thin coconut milk, you may need to simmer it for a longer time to allow it to thicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve by the next day. Reheat gently on the stovetop.
Yes, you can easily make a vegan version by substituting the eggs with firm tofu, boiled potatoes, mushrooms, or chickpeas. Follow the same recipe for the masala base.