Indian Food

South Indian Egg Curry

This egg curry recipe is one of the most popular egg curry recipes in south India as it’s very easy to prepare and is healthy too. As a bonus I have included the video tutorial which explains the recipe in short. You may also use a readymade egg dish and add it to the curry. Enjoy!

When you think of South Indian Egg Curry, what do you picture? Luscious, creamy eggs dotted with onion and coriander in a fragrant tomato sauce? If so, you’re not alone. This dish is found on every Indian buffet in the U.S. and is a staple of any Indian meal. Although a simple recipe with only a few ingredients, it is typically prepared with a variety of meats, eggs and vegetables, and can be adapted to suit any diet or dieter.

Published: 14. July 2021 – Updated: 14 Jul 2021 by Rekha Kakkar – This article may contain affiliate links.

South Indian egg curry recipe from Tamil Nadu. This egg curry is spicy and tangy the Chechen way. I’m sharing with you how to make an egg curry. Spicy spices, tomatoes and onions combine to create a delicious and hearty South Indian egg curry.

This spiced egg recipe goes well with rice, roti or paratha.

A simple recipe for egg curry the South Indian way.

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I love egg curry recipes and have shared many types of egg curry. I have made egg curries from all over India and I love them. Each Indian cuisine has its own taste and preparation method. Eggs can therefore be processed into many different flavors and aromas.

What makes this South Indian curried egg recipe special is the freshly made masala. The cuisine of Chettinada is famous for its spicy and hot dishes. This recipe for hard-boiled eggs with curry uses a lot of spices and herbs.

Chettinada Kitchen

I know the chicken Chettinad recipe is more popular than the egg Chettinad recipe, but as an ovo-lacto vegetarian, I usually cook vegetarian dishes. Fenugreek, cumin, fennel, chilies and chili peppers are some of the main spices used in the preparation of Chettinad cuisine. If you’re like me and love spicy food, you have to try Chettinad’s dishes.

Why does this egg curry recipe work?

  • The coconut sauce is delicious.
  • The right balance of spice and heat makes this curry egg very tasty.
  • This is a gluten-free, low-carb Indian curry egg recipe.
  • Getting back to this Chettinad recipe, you can serve the egg curry over rice or make a semi-dry version and serve it with parathas. If you are on a keto diet, this is a great recipe for keto egg curry.

Ingredients required

Eggs: Organic or farm fresh eggs are best. Use fresh eggs for the best flavor and texture.

Masala blend: Coriander seed, cumin seed, fennel seed, rum seed, mustard seed, black pepper, cinnamon stick, star anise, cardamom, poppy seed, red pepper.

For the curry base: bay leaf, red chili powder, turmeric powder, red chili powder, salt to taste, tomato water

Fresh ingredients: Onions, coconut, tomatoes, curry leaves, green chillies.

How do you make seasoned eggs?

This South Indian egg curry is very easy to prepare. Roasted masala, curry leaves and coconut paste give this curry a distinct nutty flavor.

The eggs are first boiled and then fried. These fried eggs are smothered in a hot, juicy and spicy sauce.

Preparation of curry masala based on

The rich flavor of this South Indian recipe is due to the dry masal chettinad. For the masala, I roasted coriander seeds, cumin, fennel, mustard, black pepper and some other spices. After dry roasting they only need to be ground into powder.

Watch video


The divine taste of curry comes from the masala or spice mixture added to the base of the curry. Be sure to read the recipe instructions or watch the video.

Notes on recipes and my tried and tested tips

  • I fry the eggs before I make the sauce. You can skip this step and make this egg curry with hard boiled eggs.
  • While the curry eggs are cooking, make a slit in the eggs or prick them all around with a fork before frying. This allows the flavors to be absorbed until they are in the eggs.
  • Roast the spices and the masala on low heat, otherwise they will burn easily.
  • If you’re serving it with steamed rice, add a little more water to make the curry a little runny.
  • You can prepare this dry spice powder, store it and prepare other Chettinad style recipes like Chettinad chicken, fries or paneer etc.

What to serve with curry eggs

The egg curry can be served with warm basmati rice and a simple green salad. You can also serve this curry with paratha, naan or bread of your choice.

As a side dish, we usually prepare masala potatoes, chips or potato onion sabji and serve it with chapati or dal paratha.

HOW TO MAKE DEVILED EGGS. Egg curry recipe to prepare egg masala curry for chapati, rice or paratha.

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More recipes like this

This recipe was originally published on 26. Published February 2019. Updated text and information at 14. July 2021.

Egg curry Chettinad

Chettinad egg curry is an easy to make egg curry that goes well with steamed rice or vegan biryani.


Course: Curry

Kitchen: Indian Cuisine, Indian Food, Kerala Cuisine

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Portions : 4



  • To make an egg curry Chettinad, you need to fry the eggs first.
  • Heat the oil in a pan and add the hard and soft boiled eggs. Flip the eggs over and fry on both sides.
  • When the eggs are golden, carefully place them on a plate.
  • Now in the same pan, add the bay leaf, chopped onion and red pepper. Fry the onions until golden brown, then add the spices.
  • Add a teaspoon of turmeric powder, red chili powder and salt.
  • Cook the spices until well roasted, then add the tomatoes.
  • When the tomatoes are soft and meaty, add a teaspoon of Chettinad Masala and the coconut paste.
  • Add a sprig of curry leaves. Fry the masala well and when the oil starts draining from the masala, add the water.
  • Prick the eggs with a knife or fork and add them to the sauce. This will allow the eggs to absorb the sauce. Cover and cook for another 4-5 minutes.
  • Serve warm with fried rice or chapati.



Calories: 159 kcal Carbohydrates: 12 g Protein: 11 g Fat: 8 g Saturated fat: 3 g Trans fat: 1 g Cholesterol: 246 mg Sodium: 111 mg Potassium: 428 mg Dietary fiber: 4 g Sugar: 5 g Vitamin A: 1202IU: Vitamin C: 72 mg: Calcium: 93 mg: Iron: 3 mg

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