Egg drop curry,  a flavorful coconut based curry is a popular dish in Mangalorean cuisine. It is reasonably quick to get done and a simple process. Eggs are dropped in boiling coconut gravy to make this, egg drop curry, a rich curry that goes excellently well with Neer Dosas, Rice or Semeyda adye.


Ingredients to prepare Egg drop curry

5 eggs

5 red chillies (Byadagi)

1 tbsp Coriander seeds

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp methi seeds 

1 inch of cinnamon

3-4 Garlic cloves

1 tsp turmeric powder

1 sprig of curry leaves

3 cloves of garlic

2 onions

3/4 cup grated coconut

1 marble sized ball of tamarind

3 tsp coconut oil 

Chopped Coriander leaves

Method to prepare Egg drop curry

In a heated pan, add 1 tsp coconut oil and roast the red chillis. 

Keep it aside to cool to room temperature.

Next dry roast the Coriander seeds, cumin seeds, half the mustard seeds, methi seeds and cinnamon.

Keep it aside to cool to room temperature.

Transfer all the contents to a blender.

Add one sliced onion, garlic, grated coconut, tamarind, tumeric and few curry leaves

Add 1/2 cup water and blend to a fine paste.

In a heated pan, add two tsp coconut oil, remaining mustard seeds and curry leaves.

Once the mustard seeds sputter, add the paste 

Add water to get the desired gravy consistency.

Add salt and mix thoroughly.

Cook covered for a few mins till the curry comes to a boil.

Now break the eggs and drop into the boiling curry. Do not stir and let the individual eggs cook within the gravy.

Cook for another 5-6 mins and till the eggs are well done.

Garnish with chopped coriander leaves. 


The consistency of the gravy can be adjusted based on what this dish will be served with. Thick gravies go well with Neer Dosa.