South Indian Egg Stew

Serves 2-3

Preparation time 10 Minutes

Cooking time 6-7 Minutes


Vinegar - 10ml

Eggs - 4

Ghee - 1 tsp

Garlic - 4 cloves

Mustard seeds - 1 tsp

Coriander seeds - 1 tsp

Slit green chilli - 4

Ginger juliennes - 1 knot

Onion - 1

Tomato - 2

Turmeric powder - 1 tsp

Red chilli powder - 1 tsp

Curry leaves - Handful

Coconut cream - 1/2 cup

A breakfast staple in south India consisting of hard boiled eggs tossed in a spicy tempering of mustard seeds and green chilli and finished with some coconut cream.


1) In a Meyer Select milk pan, heat water and bring it to a boil.

2) Add in vinegar and salt and gently place  the eggs in the pan for boiling.

3) Remove the eggs after 10 minutes as they would be perfectly hard boiled.

4) In a Meyer Prism fry pan, heat ghee and make a tempering using chopped garlic, mustard seeds, coriander seeds, green chilli and ginger.

5) Thinly slice the onions and add them to the pan for sautéing.

6) Once the onions are soft, add in the cubed tomatoes with the powdered spices and seasoning.

7) Chuck in the curry leaves and let them crisp up a little.

8) Finish the masala with the coconut cream and reduce till a thick glossy sauce is left behind.

9) Add in the peeled boiled eggs and give them a toss until they are fully coated with the masala.

10) Enjoyed best with appams or neer dosa or on its own.

Products Used

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