Idiyappam Egg Curry
Idiyappam Egg Curry is a Kerala Indian breakfast dish made with boiled eggs, onion, tomato, ginger-garlic-green chili paste and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 35 min
- Calories (estimate)
- ~420 kcal
- Course
- Breakfast
- Cuisine
- Kerala (Indian)
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Ingredients
What goes into Idiyappam Egg Curry. This recipe lists ingredients without measured quantities — scale them to the number of people you are cooking for and season to taste.
- Boiled eggs
- Onion
- Tomato
- Ginger-garlic-green chili paste
- Curry leaves
- Coconut oil
- Thin coconut milk
- Thick coconut milk
- Kerala curry powder
- Salt
Method
- 1Heat coconut oil; sauté onion until translucent.
- 2Add ginger-garlic-chili paste and curry leaves; cook for 2 minutes.
- 3Stir in chopped tomato and Kerala curry powder; cook until oil separates.
- 4Pour in thin coconut milk and simmer for 5 minutes.
- 5Gently add boiled eggs and cook for 3-4 minutes.
- 6Stir in thick coconut milk and salt; heat through without boiling.
- 7Serve hot with Idiyappam.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
