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

Build a full meal around Coorgi Egg Curry

Get a matched combo of sides and accents

Recipe

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

Ingredients

Egg 4 Egg
coconut oil 2 tablespoons Coconut oil
Onion 1 medium Onion , finely chopped
Garlic 2 cloves Garlic , minced
Ginger 1 inch Ginger , grated
Green Chili 2 Green Chili , slit
Mustard Seed 1 teaspoon Mustard Seed
coriander powder 1 teaspoon Coriander powder
turmeric powder 1/2 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
black pepper powder 1 teaspoon Black pepper powder
Coconut Milk 1 cup Coconut Milk , thick
water 1 cup Water
vinegar 1 tablespoon Vinegar
salt — Salt , to taste
Cilantro 2 tablespoons Cilantro , 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.