Best Egg Curry For Appam and Idiyappam


  • Egg-5 nos
  • Grated coconut -1 cup
  • Onion -3 nos
  • Green chilli-4 nos
  • Ginger – 1 medium
  • Garlic -6 or 7 petals
  • Tomato -2 nos
  • Curry leaves – 3 sprigs
  • Turmeric powder -1 tsp
  • Garam masala – 1 tbsp
  • Pepper powder- ½ tbsp.
  • Cloves – 2 nos
  • Cinnamon – 1 small
  • Bay leaves-1 nos
  • Salt –to taste
  • Oil – for cooking


  •  First we hardly boil the egg .take a large pot add water ,egg and salt then boiled
    it,ones the egg is ready remove from fire
  •  Drain water and cool completely under cold running water. De-shell the eggs and cut
    into half, and keep a side
  •  Then we take a pan and add grater coconut and water mix well and drain the water
    ,then we get a thick coconut milk ,keep a side.
  •  Again we continued the process in same grated coconut ,then we get thin coconut
    milk ,keep a side
  •  Heat oil in a pan add spices like cloves ,cinnamon, bay leaves etc saute well
  •  Then we add chopped onion and green chilli saute for some minutes
  •  Again we add chopped ginger and garlic mix and saute well
  •  Add some turmeric powder and salt mix well
  •  Now we add chopped tomatoes saute well till the tomatoes are well cooked
  •  Then we add curry powders like garam masala and pepper powder saute well
  •  Now we add thin coconut milk( 2 nd coconut milk ) mix and cook well for 5 to7
  •  Again we add thick coconut milk( 1 st coconut milk ) and mix well.
  •  Add boiled egg and sprinkle some pepper powder ,green chilli and curry leaves .
  •  Turn off the flame and keep a side
  •  Serve and enjoy the egg curry with appam or idiyappam.

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