Scrambled Egg Curry

Scrambled Egg Curry

This is a delicious side dish, which goes well with chapati, pathiri, idiyappam etc..

Scrambled Egg CurryThis is a delicious side dish, which goes well with chapati, pathiri, idiyappam etc..


  • CourseSide dish
  • CuisineKerala
  • Yield2 servings 2 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M


Chopped Onion
1 Tablespoon
1 Tablespoon
Green chillies
Chilli Powder
1 Tablespoon
Coriander Powder
2 Tablespoons
Turmeric Powder
1/2 Teaspoon
Grated Coconut
1/2 Cup
Small Onions
Fennel seeds
1/2 Teaspoon
Curry Leaves
Coconut Oil


  1. Heat 2tsp of oil in a pan.
    Add grated coconut, half of small onions, curry leaves and fennel seeds. Saute till coconut turns golden colour.
    Switch off the stove, and allow the mixture to cool.
  2. Grind the coconut mixture, adding a little water, and keep the paste aside.
  3. Saute onion in a pan.Add salt to fasten the process.
  4. Once the onion turns light brown, add tomatoes and saute well till it's blended well with the onions. Now add ginger-garlic paste and green chillis.
  5. When all the ingredients are sauted well, add chilli, turmeric and coriander powders, and fry for a minute(till the raw smell goes off).
  6. Add a cup of water to this, and bring the mixture to boil.
  7. Now, crack the eggs one by one, and pour it to the curry.
    (Note : If you want to have eggs as such in the curry, don't stir the mixture immediately.Allow the eggs to get cooked for a while.)
  8. Once the eggs are cooked well, add the ground coconut mixture, and mix well. Cook for another one or two minutes, and switch off the stove.
  9. Heat oil in a pan, and add chopped small onions to it.Once it's sauted well, add it to the curry.