Scrambled Egg Curry

Scrambled Egg Curry

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

Faseela K


  1. 3 Eggs
  2. 1 Onion Chopped
  3. 1 Tomato
  4. 1 Tablespoon Garlic
  5. 1 Tablespoon Ginger
  6. 2 Green chillies
  7. 1 Tablespoon chilli Powder
  8. 2 Tablespoons Coriander Powder
  9. 1/2 Teaspoon Turmeric Powder
  10. 1/2 Cup Coconut Grated
  11. 10 Onions Small
  12. 1/2 Teaspoon fennel seeds
  13. Curry Leaves
  14. Salt
  15. Coconut Oil


30 mins
  1. Add Photo

    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. Add Photo

    Grind the coconut mixture, adding a little water, and keep the paste aside.

  3. Add Photo

    Saute onion in a pan.Add salt to fasten the process.

  4. Add Photo

    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. Add Photo

    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 Photo

    Add a cup of water to this, and bring the mixture to boil.

  7. Add Photo

    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. Add Photo

    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. Add Photo

    Heat oil in a pan, and add chopped small onions to it.Once it's sauted well, add it to the curry.

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