Egg curry

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Last night, dinner was idiyappam (string hoppers) and egg curry (mutta curry) but my daughter was not willing to take the regular egg curry since she doesn’t like egg yolk. She asked me to prepare a “different egg curry” without egg yolk. I took it seriously and this curry was the ultimate result. Try this since it is very easy to prepare and the preparation time is very low. Doesn’t it look like an egg curry?  Try this then you will definitely believe it.



  • Egg – 2 nos
  • Tomato – 1 nos
  • Green chilly – 2 nos
  • Ginger – 1/2 tsp (chopped)
  • Garlic – 1/2 tsp (chopped)
  • Onion – 1 big (finely sliced)
  • Chilly powder – 1/2 tsp (kashmiri chilly)
  • Coriander Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Salt to taste
  • Oil – 1 tbsp
  • Curry leaves – 1 sprig
  • Coriander leaves – 1 tsp (finely chopped)

Method of Preparation:

  • Beat eggs until it is fluffy
  • Boil 1 liter water with little salt and turmeric powder
  • Pour beaten egg into the boiled water and cook for 2-3 mins until it is cooked
  • Strain water and cut the egg into desired size
  • Heat oil in a pan or wok and add curry leaves
  • Fry ginger, garlic and green chilly, onion and salt to taste
  • Add turmeric, coriander and chilly powder, sauté well until the raw smell disappears
  • Add tomato slices and saute well
  • Add 1/2 cup water, mix well and cover and cook on medium heat for 4-5 mins
  • Add egg pieces and mix well, cover and cook over simmer
  • Shift from stove and add chopped coriander leaves

Serve it hot with anything of your choice

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