If you’ve ever stopped at a small roadside tattukada in Kerala, you know how irresistible their curries are—simple, spicy, and full of bold flavors that hit just the right spot. One of the easiest and most comforting dishes you’ll find there is the humble Egg Curry. Today, I’m sharing a quick pressure cooker version that brings the same magic straight into your kitchen.
Why Cooker Egg Curry?
Cooking in a pressure cooker not only saves time but also lets the spices and onions blend deeply, creating that rich, street-style taste in minutes. And of course, nothing beats the aroma of coconut oil, curry leaves, and crushed ginger-garlic sizzling together!
Ingredients
- 5–6 boiled eggs (slit lightly)
- 2 large onions, thinly sliced
- 2 dried red chillies
- 2–3 green chillies, slit
- 1 tbsp crushed ginger-garlic
- ½ tsp mustard seeds
- 2–3 sprigs curry leaves
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp pepper powder
- 1 ½ tsp coriander powder
- 1/2tsp gram flour
- 1 tsp garam masala (plus extra for finishing)
- 2 cups hot water (adjust as needed)
- ½ tsp sugar
- 3 tbsp coconut oil
- Salt, to taste
Method
- Heat coconut oil in a cooker. Add mustard seeds, let them splutter. Toss in dried red chillies and curry leaves.
- Add onions, sauté until soft. Mix in crushed ginger-garlic and curry leaves, green chilli and sauté well.
- Add chilli powder, turmeric, pepper, coriander powder, and a little garam flour. Roast until raw smell disappears.
- Pour in hot water, add salt and a pinch of sugar. Stir well.
- Close cooker and cook for 3 whistles.
- Release pressure, open, and cook again on flame. Add garam masala and curry leaves.
- Add boiled eggs (slit for flavor absorption) and simmer for 2–3 minutes.
This Kerala-style egg curry makes the perfect side dish for almost anything—soft chapati, fluffy appam, delicate idiyappam, or hot pooris. It even pairs beautifully with masala rice, adding that extra punch of flavor.
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