Egg Stew in Kerala Style





Introduction: Egg Stew in Kerala Style

About: A Software Engineer. I love learning new things. Hooked up with Instructables. It is the biggest find I ever made. :D Cooking and Crochet are my passion. I love to learn different techniques and cuisines.

Kerala is a small state down south of India. Egg stew is one of the most authentic dish in our place. We have it for breakfast with bread Spring hoppers and much more. It is a traditional dish and is always prepared for any auspicious occasion. The mild coconut flavor is heavenly. So here is a traditional dish of Christians in Kerala, India.

I just now realized this post is going to be my 100th post in Instructables.. Wohooooo... :)

Step 1: Ingredients


Eggs – 6

Potato – 2 medium-small (Optional)

Coconut oil – 1.5 tbsp

Mustard seeds – 1/2 tsp

Dried red chilies – 2

Ginger – 2 tsp, minced

Garlic – 2 tsp, minced

Green chilies – 4, slit

Curry leaves – A few

Onion – 1.5 large, cut into small cubes

Turmeric powder – 1 pinch

Garam masala powder – 3/4 tsp

Medium thick coconut milk – 1 1/4 cups

Pepper powder – 1 – 2 pinches

Salt – To taste

Step 2: Boil Egg

Boil the eggs in enough water for 10 minutes or so. Rinse under cold water after the eggs are cooked well. Remove the egg shell. Cut them into half length wise.

Step 3: Saute - 1

Heat oil in a pan at medium heat. Splutter mustard seeds and fry dry red chilies.

Next add ginger, garlic, green chilies, curry leaves and onion. Saute until onion cooks lightly. You need not brown them. Add turmeric powder and garam masala powder.

Note: If adding potatoes, boil it till well cooked. Cut the cooked potatoes into small squares and saute it along with the above ingredients.

Step 4: Coconut Milk

Add 1 – 1 1/4 cup of medium thick coconut milk and 1 – 2 pinches of pepper powder. Cook on medium heat.

Now here you can use coconut milk directly or if you don't have it, you can use coconut powder instead. The instructions of how to make coconut milk will be given in the package.

Step 5: Final Cook

Cook for a few minutes. Finally add egg halves. Let it simmer for 3-4 minutes. Serve it hot.



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    I am not sure if there is an exact substitute. But you could try using ingredient which are leafy like coriander leaves or what is available. Infact you could make without curry leaves just a small variation it would make.

    Made this last night. It is just wonderful!! Be sure to use the potatoes- they would be missed if you don't. Curry leaves are hard to find in rural Wisconsin, but a small spoon of Japanese curry powder was very tasty in their place. Loved this with a scoop of Jasmine rice and some spinach.

    Thank you!

    1 reply

    Thank you so much for trying it out :)

    Congrats on ur 100th ible :)

    This is one of my fav curry.. Looks tempting

    1 reply

    Yum! Where do the potatoes come in? I can't seem to find them. Lovely recipe, thank you!

    1 reply

    That is optional.. Oops forgot to mention it optional.. If you are adding potatoes - boil potatoes and make them into small cubes. Add it while sauting. Thank you :)

    Congratulations on your 100th Ible! Wow! Thank you for sharing so many great items with the community! This sounds delish!

    1 reply