Nanjil Egg curry , Nanjil naatu egg kari recipe

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Spicy egg curry Nanjil style. Perfect egg curry recipe to be served with rice. Tamilnadu style egg curry recipe. With step by step pictures.

This recipe again is from my mom’s newspaper cuttings dating many years back. She likes to save recipes from magazines / papers that she finds interesting and keeps it for me. This is one such gem. She takes a lot of joy in sharing these things with me. This recipe for nanjil egg curry goes so well along with rice. I have adapted the recipe making minimal changes to suit my family.
Nanjil country represents the southern part of Tamilnadu.
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Here is how to do spicy egg curry for rice.

Heat oil in a pan and add in the bay leaves, curry leaves, kal pasi (stone flower) and cumin seeds. Saute for a minute on low flame.
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Once the spices are sauteed and aromatic, add in the sliced onions.
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When the onions are getting brown, lets make a spice masala paste.
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Grind all the ingredients with quarter cup of water to a fine paste. Add in the spice masala paste.
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Add in the salt. Adding salt will help in cooking faster and the masala paste will not stick to the pan. Fry well for 2-3 minutes.
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Add in the chopped tomatoes and saute for a minute.
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Add in the turmeric powder, coriander powder and red chilli powder and saute for 2-3 minutes till the masala is well fried and almost dry.
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Now, we will make another paste.
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Grind the fresh shredded coconut, cashew-nut and fried gram with quarter cup of water to a smooth paste.
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Add the paste along with two cups of water.
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Add in the boiled eggs to the curry. Let the curry simmer for 10 minutes.
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Remove the pan from heat and add in the coriander leaves and the lemon juice.
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Spicy curry for rice is ready!!!! Serve the curry with red rice.
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Nanjil-egg-curry-recipe-1

Nanjil Egg curry , Nanjil naatu egg kari recipe

Spicy egg curry Nanjil style. Perfect egg curry recipe to be served with rice. Tamilnadu style egg curry recipe. With step by step pictures.

  • Total Time: 45 mins
  • Yield: 5 servings 1x

Ingredients

Scale

Tempering Ingredients

  • 1 tablespoon sesame oil (Indian gingely oil)
  • 2 sprigs curry leaves
  • 2 bay leaves, broken
  • 1 teaspoon kalpasi
  • 1/2 teaspoon cumin seeds

Other ingredients

  • 1 onion, sliced
  • 1 tomato, chopped
  • 1 teaspoon salt
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 2 sprigs coriander leaves, chopped
  • juice of half a lime / lemon
  • 5 eggs, boiled and peeled

For the spice masala paste

  • 5 cloves garlic
  • 1/2 inch piece ginger
  • 3 green chillies
  • 1/2 inch piece cinnamon stick
  • 1 cardamom
  • 1 clove
  • 1 teaspoon fennel seeds

Coconut Masala paste

  • 1/3 cup fresh shredded coconut
  • 5 cashewnut
  • 2 teaspoon fried gram dal (pottukadalai)

Instructions

  1. Heat oil in a pan and add in the bay leaves, curry leaves, kal pasi (stone flower) and cumin seeds. Saute for a minute on low flame.
  2. Once the spices are sauteed and aromatic, add in the sliced onions and saute till the onions are slightly brown..
  3. Add in the spice masala paste. Add in the salt. Saute for 2-3 minutes.
  4. Add in the chopped tomatoes and saute for a minute.
  5. Add in the turmeric powder, coriander powder and red chilli powder and saute for 2-3 minutes till the masala is well fried and almost dry.
  6. Add the coconut masala paste along with two cups of water.
  7. Add in the boiled eggs to the curry. Let the curry simmer for 10 minutes.
  8. Remove the pan from heat and add in the coriander leaves and the lemon juice.
  9. Serve the curry with red rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: side dish
  • Cuisine: tamilnadu

25 thoughts on “Nanjil Egg curry , Nanjil naatu egg kari recipe”

  1. Rajendra varma

    Due to Covid pandemic & lock down my parents visited my place Almost after 1 year. Just to surprise my parents Today I tried this curry for my parents & they preferred this curry as side dish with idly for dinner. The curry come out very well. They liked it very much. My other family members also liked it. Thank you for your recipe






  2. sajitha mohammed

    Thank you Suguna, The curry came our very well and it easy to cook on a cold, lazy day. God Bless.

    Regards,
    Sajitha

  3. Hello Kannamma,

    Thank you so much for all your recipes. My husband is also from Coimbatore, I liked all the recipes that I tried from your blog, visiting this site is my favorite pass time. Also like your introduction to all the recipes. Good bless you for sharing your Passion.

    REPLY

  4. Hello Kannamma,

    Thank you so much for all your recipes. My husband is also from Coimbatore, I liked all the recipes that I tried from your blog, visiting this site is my favorite pass time. Also like your introduction to all the recipes. Good bless you for sharing your Passion.

    REPLY

  5. Tried with white rice…superb taste…Thanx for the recipe…Keep up the service of teaching new recipes…πŸ™‚






  6. Hi there, may i know why we add lemon juice at the end of it. sorry for asking, i’m a noob in cooking but have recently started to cook. thank you.






  7. Today I tried this recipe. It was very yummy and the aroma of this curry is just wow!






  8. Very yummy and it tastes like traditional egg curry.remains me of my mom’s muttai kulambu.






  9. Hai… I am valli… Your receipes are so yummy.. i am a vegetarian, but my kids and husband love non veg.. i tried fish and egg receipes.. i received a complement that it was so authentic.. they loved it and insists me whenever I am cooking non veg please follow the same receipes. Thank you so much






  10. Can i make this curry without kalpasi ? Stone flower? If no is there a substitute for this?

  11. Hello Suguna
    Is pottukadalai an essential ingredient for this recipe? Will the curry have a very different taste if this ingredient is not added?






  12. Thank you for this wonderful recipe. I was in the mood for egg curry last night, but didn’t want the typical North Indian flavour.
    Your step-by-step visual guidance really works for me.






  13. Tried it today and tasted amazing. Tastes very similar to the Pondicherry Egg curry – but then I did substitute coconut milk for coconut πŸ™‚

    Both are a favorite of ours – very simple and quick to put together and tastes like home !

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