Coorgi Egg Curry

Coorgi Egg Curry

Coorgi Egg Curry

Eggs in kachampuli coconut gravy — hard-boiled eggs simmered in a coconut milk-based curry soured with kachampuli and spiced with dried red chilli, black pepper, and curry leaves. The kachampuli gives the egg curry a distinctive Kodava sourness absent from similar preparations elsewhere, making it unmistakably a Coorgi dish.

Cuisines

Coorgi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

4 eggs
2 tablespoons coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
2 green chilies, slit
1 teaspoon mustard seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon black pepper powder
1 cup coconut milk
1 cup water
1 tablespoon vinegar
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Boil the eggs until hard-boiled, then peel and set aside.
  2. 2 Heat coconut oil in a pan over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add chopped onions and sauté until they turn golden brown.
  5. 5 Add garlic, ginger, and green chilies, sauté for another minute.
  6. 6 Stir in coriander powder, turmeric powder, red chili powder, and black pepper powder.
  7. 7 Add coconut milk, water, and salt. Stir well and bring to a simmer.
  8. 8 Add vinegar and mix well.
  9. 9 Gently add the boiled eggs to the curry and simmer for 5-7 minutes.
  10. 10 Garnish with fresh coriander leaves before serving.

Tips

For a richer taste, you can fry the boiled eggs until golden before adding to the curry.