Egg Curry

Egg Curry, egg gravy, spicy egg gravy, kodiguddu pulusu,unda curry, motte saaru,
Egg Curry is something very common recipe made in all our kitchens. This recipe can be enjoyed with all sorts of breads, rice, steamed foods, as well as pancakes. There are a lot of ways and styles in making this curry with addition and deletion of ingredients, and also ways of cooking methods too like adding boiled eggs in the gravy, boiled and cut into different shapes to blend in the curry, as well as just drop in the egg white and yolk in the curry. Whichever style it is followed, it gives a good taste depending upon the gravy ingredients.


1. Eggs - 4 nos.
2. Onions - 1 no.
3. Tomatoes - 2 medium size
4. Ginger garlic paste - 1 tsp.
5. Green Chillies - 2 nos.
6. Coriander powder - 1 tsp.
7. Chilly powder - 1/2 tsp.
8. Turmeric powder - 2 pinch
9. Coriander Leaves - 1 cup.
10. Oil - 1 tbsp.
11. Salt to taste

Cooking Method:

1. Make a paste of onions, green chillies and 1/2 cup coriander leaves (the rest for garnishing).

2. Heat oil in a wide-based pan and add ginger garlic paste. Once the raw taste of the ginger garlic goes, add the onion paste and cook for 10 min in medium/ low flame. Add tomatoes and make all the ingredients to blend nicely. 

3. Add all the raw spices like turmeric powder, coriander powder and chilly powder (adjust according to your taste) and give it a mix and add 1 cup of warm water and get it to boil well.

4. Break the egg and pour the egg inside one by one in the pan and keep it covered. Also keep the flame low (do not mix or stir until the egg cooked).

5. Once cooked garnish with coriander leaves.