Kerala Style Egg Curry Recipe

                               Kerala Style Egg Curry Recipe

Kerala-style egg curry is a delicious South Indian dish known for its rich, spicy coconut-based gravy. Start by boiling 4-6 eggs and peeling them.

 In a pan, heat coconut oil, sauté mustard seeds, curry leaves, chopped onions, green chilies, and ginger-garlic paste until golden. Add chopped tomatoes, cook until soft, then mix in turmeric, red chili, coriander, and garam masala powders.

 Once aromatic, add thick coconut milk and water to make a gravy. Let it simmer gently. Add the boiled eggs (whole or halved), and cook for a few minutes to absorb the flavors. Garnish with fresh coriander leaves.

For variation, you can use roasted coconut paste instead of coconut milk for a deeper, nuttier taste.

 Serve this curry hot with appam, puttu, idiyappam, or steamed rice. 

This dish beautifully captures Kerala's culinary essence through the bold use of spices and coconut.