Udupi Egg Curry
Hard-boiled eggs swimming in a rich, mildly spiced coconut curry that captures the essence of coastal Karnataka. Roasted spices and fresh coconut are ground into a silky paste, then simmered with onions and tangy tamarind to create a flavorful gravy that pairs beautifully with rice or dosa.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place eggs in a saucepan with enough water to cover them. Bring to a rolling boil, then reduce heat and simmer for 8-9 minutes. Drain, cool under running water, peel, and set aside.
- roast · ~6 min
Dry roast the spices and coconut.
1.Heat a frying pan over medium-low heat. Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chilies.2.Dry roast for 1-2 minutes until fragrant, shaking the pan occasionally.3.Add grated coconut, garlic cloves, and the ginger piece. Continue roasting for 3-4 minutes until the coconut turns lightly golden brown.4.Remove from heat and let the mixture cool completely.TIPKeep the heat medium-low to avoid burning the spices; they should release their aroma without charring. - prep · ~2 min
Grind the masala paste.
Transfer the cooled roasted mixture to a blender. Add a splash of water and grind to a smooth, thick paste. The consistency should be like wet sand. Set aside.
- saute · ~6 min
Sauté the onions.
1.Heat 1 tsp oil in a kadai over medium heat.2.Add the sliced onions and sauté until soft and translucent, about 5 minutes. - simmer · ~12 min
Cook the masala gravy.
1.Add the ground masala paste to the kadai with the onions. Stir well.2.Pour in 1.5 cups of water and mix until the gravy is uniform.3.Add turmeric powder, tamarind paste, and salt. Stir to combine.4.Bring the gravy to a gentle simmer and let it cook for 10-12 minutes, stirring occasionally, until it thickens slightly and the raw smell disappears.TIPSimmer on low heat to allow the flavors to meld. If the gravy gets too thick, add a splash of water. - fry · ~3 min
Add and lightly fry the boiled eggs.
1.Make a few shallow slits on each boiled egg with a knife.2.Heat the remaining 1 tsp oil in a small pan. Add the eggs and gently roll them around for 2 minutes until they get a light golden exterior.3.Transfer the eggs to the simmering gravy.TIPSlitting the eggs helps them absorb the gravy, but don't cut too deep or they might break apart. - temper · ~2 min
Make the final tempering.
1.In a tiny pan, heat a few drops of oil over high heat.2.Add mustard seeds and let them splutter.3.Add curry leaves and fry until crisp, about 10 seconds.4.Pour this tempering over the curry and immediately cover the pot to trap the aroma for 1 minute. - garnish
Garnish with fresh coriander leaves and serve hot.
Gently stir the curry once, garnish generously with chopped coriander leaves, and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Make a few shallow slits on the boiled eggs so they absorb the gravy without falling apart.
- 2Dry roast the spices on medium-low heat until fragrant but not burnt—charred spices turn the curry bitter.
- 3Use fresh grated coconut if possible; frozen can be substituted but thaw and pat dry before roasting.
- 4Grind the roasted masala to a smooth, thick paste with just enough water to bring it together.
- 5Simmer the gravy on low heat for at least 10 minutes to meld the flavors and cook off the raw taste.
- 6Add the tamarind paste only after the gravy has simmered, so its tanginess brightens the final dish.
- 7For tempering, let the mustard seeds splutter completely before adding curry leaves for maximum aroma.
Adapt it for your goals.
Vegan
Replace eggs with firm tofu or boiled potatoes (parboiled and slit), and use oil instead of ghee—perfect for a plant-based version with the same rich coconut gravy.
low oilLow-oil
Skip the step of frying the boiled eggs and reduce oil in the tempering to just a few drops; the curry remains flavorful and lighter.
extra spicyExtra-spicy
Add 1-2 more dried red chilies or a teaspoon of red chili powder during the simmer to turn up the heat for those who love a fiery kick.
protein boostProtein-boost
Add a handful of cooked chickpeas or paneer cubes along with the eggs to increase protein and make the curry more substantial.
Why this is on our healthy list.
Rich in Protein
Eggs provide high-quality complete protein, essential for muscle repair and satiety.
Healthy Fats from Coconut
Fresh coconut offers medium-chain triglycerides (MCTs) that may support energy metabolism.
Digestive Aid from Fenugreek
Fenugreek seeds are traditionally used to support digestion and add a subtle earthy note.
Anti-inflammatory Spices
Turmeric and black pepper contain curcumin and piperine, which have anti-inflammatory properties.
Low in Added Sugar
This savory curry has no added sugar, relying on tamarind for a naturally tangy flavor.
Frequently asked questions
Yes, but rehydrate it in warm water for 10 minutes and squeeze out excess moisture before roasting to avoid a dry paste.
