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I was debating about the title in my mind for quite sometime…Wrote something like Nostalgia since that is what triggered me to make this dish…then thought about the smell of fried coconut, one of those “these are a few of my favorite things ” ( singing along now..:-)… and then it was the Combo style, if I may call it style at all 😉  of course this is not purely made the way it should be ( well, I couldnt get Jaya aunty on the phone though I tried three times, had to give up and do with some faint memory of a conversation some time back and hmmm, whatever else I could think of !)…finally couldnt wait for the debate to end and decided to go with this simple Egg Curry, inspired by Kerala style cooked in Combo style…

And for an amateur in cooking, I must say I am very pleased with the outcome… (I gave myself some unadulterated compliments 🙂 well, here goes the recipe for those of you who are willing to experiment a bit ….

Egg Curry

2 Eggs, boiled

1 large Onion

1 tomato

1 cup grated coconut

3-4 red chilli

1 tsp coriander seeds

turmeric, salt to taste

Fry the coconut till it turns slightly dark brownish, but take care not to burn it…the trick is to fry it in a thick kadai and a medium flame. Lightly fry the red chilli and coriander seeds. Grind these into a really smooth paste.

Finely chop the onions and the tomatoes. Fry the onions till they turn a golden brown, now add tomatoes, turmeric and salt. Add a little water. Let it cook a bit, till the tomatoes soften. Now add the paste with some more water. Adjust the water level to the consistency of the curry you want. Let this boil for another 5 mins.

Halve the boiled eggs and add it just before serving. Goes well with Appams, and chapathis ( yes, you guessed it..thats the benefits of combo style 🙂 

Do let me know if you try this 🙂



  1. Hi
    Nice presentation of Egg curry. Loved the whitish egg in a dark gravy, very appetizing and mouth watering. Do you want to try the Malabar Egg Curry, a slight variation of your recipe:

    Thanks Sanjana :-)…definitely will check out the malabar egg curry, in fact this one draws its inspiration from the egg curry we make down south..

  2. its really good….thank you very much…

  3. Made your dish for my 4 year old daughter (her mother was out) by substituting the red chilli with tandoori paste. The colour was brilliant and it was exquisite.
    thats great, Zach ! I am happy that you tried this preparation for your little one and she liked it too 🙂

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