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egg stew Kerala style served in cast iron pan for breakfast with rice string hoppers
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Kerala Style Egg Stew

Egg Stew Kerala style is very easy, delicious and nutritious stew fit for breakfast or brunch. You got to pair it with fresh homemade rice string hoppers(idiyappam). Pure bliss!
Prep Time7 mins
Cook Time20 mins
Total Time27 mins
Course: Breakfast, Brunch
Cuisine: Indian
Servings: 3 servings
Calories: 340kcal


  • 6 hard boiled eggs
  • 1 onion thin sliced
  • 4-5 green chillies slit
  • 1 sprig curry leaves
  • 2 teaspoon crushed ginger garlic
  • ¼ teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • 2 cups thin coconut milk thin second extract
  • Salt to taste
  • 3 teaspoon oil


  • Heat oil in a pan , add fennel and cumin seeds and saute until they splutter, add sliced onion and salt to taste.Saute for 2 to 3 minutes .
  • Mix red chiili powder, coriander powder and turmeric powder in 1-2 tspn of water , mix well, keep aside
  • Now add chopped ginger , garlic and green chilies.Saute till raw smell of ginger garlic goes.
  • Reduce the flame to low and add the powder masala(from step 2)  and saute till oil separates.
  • Add thin coconut milk. Cook for 3-5 mins on low flame.
  • Add hard boiled eggs and switch off the flame.
  • Serve with idiappam(string hoppers) or appam.


Calories: 340kcal | Carbohydrates: 13g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 373mg | Sodium: 443mg | Potassium: 179mg | Fiber: 3g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 16.6mg | Calcium: 63mg | Iron: 1.7mg