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I have come up with a delicious recipe specially for Eggetarians! Egg Mappas is a kerala special curry which is prepared in coconut milk. It is somewhat simar like a stew recipe , just some minute changes with the use of spices and condiments, otherwise in both stew and mappas recipe , we use coconut milk as the base.

You can use the same base recipe to make , chicken or mitton or veg mappas as well. I got this recipe from my Mom, she used to make this and serve with chappatis. This curry goes well with any mains ( Rice, appam, dosa, puttu or any breads).

Lets checkout the detailed recipe below 👇


Preparation time: 10 mins

Cooking time: 30 mins

Serves: 3


  • Eggs: 3 to 4
  • Red onions: 1 sliced
  • Tomatoes: 1/2 chopped
  • Green chillies: 2 slit
  • Ginger: 1 tsp crushed
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Fennel seed powder: 1/4 tsp
  • Garam masala powder: a pinch
  • Thin coconut milk : 1 n 1/2 cups
  • Thick coconut milk: 1/2 cup
  • Coriander leaves: few chopped
  • Coconut oil: 2 tbsp


  • Hard boil eggs, peel of the shell, slice into halves and keep aside.
  • Heat a pan, add oil. Add sliced onions and green chillies and saute till the onions are soft.
  • Add ginger and saute till the raw smell goes off.
  • When the onion starts to brown add tomatoes and cook till its soft and mushy.
  • Lower the flame and add turmeric powder, coriander powder and fennel seed powder. Mix well and saute for 2 mins.
  • Now add the thin coconut milk and let it come to boil. ( If you are using canned coconut milk , u can milk 1/2 cup coconut milk with 1 cup of hot water and use it as thin coconut milk at this stage.)
  • Add eggs and simmer for 5 to 6 mins.
  • Finally sprinkle a pinch of garam masala, and some coriander leaves n mix gently.
  • Switch off the flame and add thick coconut milk and mix gently.


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