Egg Masala

Egg Masala


Must say - Egg Masala is a treat!


Boiled eggs – 4 nos.

Chopped onion – 1 no.

Chopped tomatoes – 2 nos.

Ginger garlic paste (inji poondu vizhudhu) – 1 tablespoon

Slitted green chillies – 2 nos.

Turmeric powder – 1/2 teaspoon

Chilli powder – 2 teaspoons

Coriander powder – 2.5 teaspoons

Curry leaves (karuvepillai) – 2 sprigs

Coriander leaves – 3 sprigs

Pepper powder – 1/2 teaspoon (optional)

Curd – 1/2 cup (optional)

Salt – as desired

To Season

Oil – 2 tablespoons

Cinnamon (lavangam) – 2 nos.

Cardamom (elakka) – 1 no.

Bay leaf (brinji ilai) – 1 no.

Cumin seeds (seeragam) – 1 teaspoon


1. Heat oil in a pan and add cinnamon, cardamom, bay leaf and cumin seeds. When the cumin seeds sizzle, add the chopped onions.

When onions are fried 3/4th, add the ginger garlic paste, green chillies, and curry leaves. Saute till the raw smell of the ginger garlic paste goes away. Add salt.

Egg MasalaEgg Masala

2. Now, add the tomatoes and saute for 3-4 minutes.

When tomatoes are almost cooked, add the turmeric powder, chilli powder, coriander powder and pepper powder (optional).  Saute well until the raw smell of the masala powders go away.

Egg MasalaEgg Masala
3. Now, add little water say 1/2 cup to 1 cup and stir well.

Then, add the boiled eggs to the masala and keep boiling. Take care not to stir hard and break the eggs.

Egg MasalaEgg Masala

4. You are almost done. At this point, you can add curd (optional) and saute for 2 minutes in low-medium flame.  Sprinkle coriander leaves to the masala. Boil for 2 more minutes and the Egg Masala is ready!

Egg MasalaEgg Masala

 Serve. Rotis,Parathas & Puris, RICE VARIETIES

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