Kerala Egg Masala

Name: Kerala Egg Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 6 pcs egg (hard-boiled and peeled); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 10 pcs curry leaves; 2 tbsp coconut oil; 0.5 tsp mustard seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1.5 tsp coriander powder; 1 pinch black pepper (freshly ground); 0.5 tsp garam masala; 1 pinch fennel powder; 0.5 tsp salt; 0.75 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(95)

TASTE SCORE

8/10

Hard-boiled eggs simmer in a fragrant Kerala-style onion and tomato masala with coconut oil, curry leaves, and warm spices. It is rich, gently spicy, and pairs beautifully with appam, chapati, or rice.

PREP

15m

COOK

25m

SERVES

1 CUP OF MASALA WITH 2 EGGS

232 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil and peel the eggs.
1.Place the eggs in a pot and cover with water.
2.Bring to a boil over medium-high heat and cook until hard-boiled, about 10 minutes.
3.Cool, peel, and make a few light slits on each egg.
TIPThe slits help the eggs absorb the masala better.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and green chili and cook for a few seconds.
saute · ~14 min
Cook the onion base.
1.Add the sliced onion and cook until soft and lightly golden, 6 to 8 minutes.
2.Add ginger and garlic and sauté until the raw smell disappears, about 1 minute.
3.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
TIPKeep the heat medium so the onions brown evenly without burning.
saute · ~1 min
Add the spices.
Stir in turmeric powder, red chili powder, coriander powder, black pepper, garam masala, fennel powder, and salt. Cook for 30 to 40 seconds until fragrant.
simmer · ~4 min
Simmer the masala.
Pour in water and mix well. Simmer for 3 to 4 minutes until the gravy thickens slightly and the oil begins to show at the edges.
simmer · ~5 min
Add the eggs and coat well.
Add the boiled eggs and gently turn them in the masala. Cover and simmer for 4 to 5 minutes so the eggs pick up the flavor.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Kerala Egg Masala hot with appam, chapati, parotta, or rice.

PRO TIPS

What to keep in mind.

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

1
Make shallow slits in the boiled eggs so the Kerala masala clings and seasons them better.
2
Let the mustard seeds fully splutter before adding curry leaves, or the tempering will taste flat.
3
Cook the onions to light golden, not deep brown, to keep the gravy sweet and balanced.
4
After adding powdered spices, stir only briefly so they bloom without scorching in the hot oil.
5
Simmer until oil shows at the edges; that is the cue the onion-tomato masala has cooked properly.
6
Use a wide kadai and turn the eggs gently to avoid tearing the whites while coating them.
7
This tastes even better after a short rest, as the eggs absorb more of the peppery masala.