A comforting coconut curry made with boiled eggs, tender drumsticks (moringa), and a burst of Kerala flavours — just like mom used to make.
🌴 Why This Curry Is So Special
When you grow up in a home where food is love, memories get attached to certain smells and tastes forever.
For me, this egg and drumstick curry is one of those unforgettable dishes — passed down from my mother, and rooted in the lush backyards and kitchens of Kerala.
Every summer vacation, when we visited our grandparents, this dish was made in large pots to feed all the cousins running around. The eggs came from the hens in the backyard. Drumsticks were plucked straight from the trees. Fresh coconuts, curry leaves, green chilies — everything was right there, just steps from the kitchen. It was a paradise of flavour and tradition.
Recently, I made it for the first time on my own — with my mom patiently guiding me over the phone — and it turned out absolutely delicious. I even used a traditional Kerala chatti (earthen pot) for that rustic, earthy taste.
Whether you serve it with hot rice, chapatis, or jeera rice, this curry brings a little bit of Kerala warmth into every bite.
🧄 Ingredients You’ll Need
For the Curry:
- 3–4 boiled eggs (peeled and slit)
- 2 drumsticks – cut into 3-inch pieces
- 3 green chilies – slit
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt – to taste
- 1 tbsp coconut oil (for authentic Kerala flavour)
- A few curry leaves
- ½ tsp mustard seeds
- 1½ cups water
For the Coconut Paste:
- ¼ cup grated coconut (fresh or frozen)
- 2–3 shallots (or ¼ onion)
- ½ tsp turmeric powder
- ½ tsp fennel seeds
- Splash of water (to grind)
🍲 Step-by-Step Instructions
1. Cook the Drumsticks
Boil drumstick pieces with a pinch of salt until soft but not mushy. Drain and keep aside.
2. Make the Coconut Paste
Grind grated coconut, fennel seeds, turmeric powder, and shallots with a little water into a smooth paste.
3. Prepare the Curry Base
- Heat coconut oil in a pan or chatti.
- Add mustard seeds and let them splutter.
- Add curry leaves and slit green chilies.
- Add the ground coconut paste and sauté for a few minutes until the raw smell disappears.
4. Add the Drumsticks
- Add cooked drumsticks to the pan.
- Pour in 1 to 1½ cups water depending on your preferred consistency.
- Simmer for 5–7 minutes so the flavours blend beautifully.
5. Add the Boiled Eggs
- Make a few gentle slits on the boiled eggs so they absorb the curry.
- Add them to the pan and simmer for 3–5 minutes.
- Adjust salt as needed.
🍽️ Serving Tips
- Best served hot with steamed rice, chapatis, or jeera rice.
- Add a crispy papad and a spoon of pickle on the side for the ultimate comfort meal.
- Serve in a clay pot or traditional bowl for that true Kerala-style curry experience.
💡 Kerala Cooking Wisdom
Cooking in an earthen pot (chatti) doesn’t just preserve tradition — it enhances flavour! The natural clay distributes heat evenly, adds a subtle earthy taste, and keeps the curry warm for longer. Eco-friendly and utterly delicious!
❤️ From Mom’s Kitchen to Yours
This isn’t just a recipe — it’s a piece of my childhood, a memory wrapped in coconut, curry leaves, and love.
If you’re a fan of moringa (drumstick) or egg curries with a twist, give this one a try. It might just become your new favourite comfort food too. 🌿🥚🥥