Egg Curry, motte saaru or egg curry Karnataka style is easy, delicious egg curry which makes great side dish rice or paratha. This recipe can be made very quickly and if we have boiled eggs in hand, if you like egg and spicy food then you will love this recipe it's easy, delicious and flavorful.

I mostly make egg in curry as I have already mention before and this was another curry to serve with rice and coconut rice. I wanted to make egg curry in Karnataka style for some time and this recipe is Gowda style, we can make chicken curry also in same way if we like. This curry is similar to most curry recipe only we use coconut and whole spices here which makes the saaru delicious.

Egg-Curry-karnataka-Style

The whole spices which added for tempering brings wonderful flavor to the curry so we should not miss that along with fresh coconut paste this egg korma is delicious, if don't want lot of gravy then reduce water quantity to serve as a side with paratha or poori too. We can also serve this with pottu it makes excellent side dish with that too.

Egg-Curry-karnataka-Style

So keep the Sunday Non-Vegetarian series going I am sharing this easy yet yummy egg curry recipe today to make your Sunday more special, so do try it and share your feedback. You can check other Karnataka recipes here.

Egg-Curry-karnataka-Style

You can check other Egg Curry Recipes

Egg Curry Karnataka Style | Motte Saaru Recipe

Egg curry in Gowda style with coconut and spices.

Author:	Priti	Category:	Side Dish	Cuisine:	Karnataka

Prep Time:	10 Mins	Cook Time:	40 Mins	Total Time:	50 Mins

Serves:	4-6

Ingredients:

6 - Eggs
4 Medium - Onion
2 Large - Tomato
4 - Green Chilies
A Sprig - Curry Leaves
2 tsp - Ginger-Garlic Paste
2 tsp - Red Chili Powder
2 tsp - Coriander Seeds Powder
1/2 tsp - Turmeric Powder
1/2 tsp - Garam Masala Powder (optional)
1/4 Cup - Fresh Grated Coconut
To Taste - Salt
1/2 tbsp - Chopped Coriander Leaves
4 Cups - Water

For Tempering

2 tbsp - Oil
A Pinch - Asafoetida/Hing
1/2 tsp - Mustard Seeds/Rai
1 tsp - Cumin Seeds/Jeera
1/2 tsp - Fenugreek Seeds/Methi
1/2 tsp - Fennel Seeds/Sanuf
2 - Bay Leaf
1 - Black Cardamom
1 - Green Cardamom
4 - Cloves
1 - Star Anise
1/2 inch - Cinnamon

Method:

Hard boil eggs either boil water, add eggs and cook for 8-10 mins in medium flame or pressure cook for 2 whistle. Once done add eggs to normal water and set aside for cool, make a small crack using knife or any other object and remove the egg shell, makes 2-3 slits in each egg and keep aside. Meanwhile peel and chop onion, green chili, tomato, coriander leaves.
Grind coconut into paste using 1-2 tbsp water if needed. Heat oil in a pan or kadai and add all the ingredients listed under 'For Tempering', allow mustard, cumin seeds to splutter.

Add onion, green chili, curry leaves, ginger-garlic paste and saute until onion becomes golden brown and oil starts to separate. Add red chili powder, coriander powder, turmeric powder mix and cook for 2 mins in medium to slow flame.
Add tomato (I added 1 chopped tomato and 1/2 tbsp tomato paste), mix and cook until tomato gets mashed, oil starts to leave pan edges.

Add 4 cups water, salt and bring it to good boil. Add the eggs, simmer for 3-4 mins, now add coconut paste simmer for 8-10 mins in medium flame or until gravy becomes thick, oil floats on top. Add garam masala, coriander leaves, mix and off flame.

Serve hot with rice, jeera rice, coconut rice and enjoy the curry.

Notes

The good red color comes from the chili powder and tomato paste, make sure to use good kashmiri color of red color and if you don't mind that color then it's fine.
Don't skip the whole spices (garam masala) as they add good flavor to the curry.
Reduce red chili powder if you think it will be too spicy for you.

Delicious, spicy egg curry.

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