Egg Curry Grandma’s Style- Kerala Traditional Egg Potato Curry Recipe, is a delicious mild spicy preparation of the eggs in a delicious onion, potato and coconut milk based gravy. Egg potato curry with appam or idiyappam is one of the popular Kerala style breakfast. Egg curry or egg roast is one of those recipes that has a few variations especially in spice levels and consistency. The detailed recipe with step by step cooking pictures follows.
Here is a simple and yummy egg potato curry from my Grandma’s recipe diary. It is very easy to make and requires very less time and ingredients. It taste more good when cooked in a claypot or manchatti, which add the extra flavors to the curry. Egg curry is made in number of ways in my home, and this one is how my grandma used to makes it. I grew up eating this curry and used to make this curry very often and that was the delay posting this recipe. While I posting this recipe, I am remembering my teenage days, the very first time I tried this recipe with the help of my Grandma. So this recipe is a real treasure for me. My Grandma is the best cook ever seen.
To get the best traditional taste, I prefer to slow cook this potato in coconut milk and masala. You can make this a dry curry or with more gravy as well to suit your taste and need. Since I made this to go with ghee rice and this consistency was fine for us. My kids like this curry with Kerala appam, as there is no much spice and they have their favorite potatoes too.
How to Make Egg Curry Grandma’s Style- Kerala Traditional Egg Potato Curry Recipe
Heat 1 and 1/2 tbsp coconut oil in a deep bottom frying pan. Add crushed gralic, ginger and green chillies, saute it for a couple of minutes or until it turn slightly brown.
Add onion and little salt to taste, saute till it turn translucent.
Reduce the flame to very low and add chilly powder, coriander powder, turmeric powder and pepper powder. Saute until oil separates.
Add cubed potato and combine well.
Add thin coconut milk, cover and cook in a low flame until done.
Add crushed cardamom, cloves and combine well.
Add Fennel powder, stir well and close the pan for a minute.
Now add the thick coconut milk and adjust salt.
Add the boiled eggs to the gravy and mix well. Remove from flame.
Heat oil in another frying pan and pour 1 tbsp coconut oil, add mustard seeds and allow it to splutter. Add sliced shallots and stir for a minute or until slightly golden brown. Now add in curry leaves and dry red chillies.
Add the tempering to the curry, cover the pan and keep it rest for 15 minutes before serving.
Enjoy!! Happy Cooking and stay healthy.