Scotch Egg (Kerala)

Scotch egg is originally a British delicacy also known as egg devil.  Originally it is hard-boiled egg covered with sausage meat and coated with breadcrumbs and then deep fried in oil.  But here I am sharing the Kerala version of scotch egg, the one we used to get in Kottayam during my childhood days.  This was one of the special dish my grandma used to make very rarely.


Hard-boiled Eggs     4 nos.

Minced meat              1 cup

Onion                          2 big (chopped)

Ground pepper          1/2 teaspoon

Ginger                        1/2″ piece (chopped)

Garlic                          3 pods

Salt                             to taste
Curry leaves               1 sprig

Green chillies 2 nos (chopped)

Garam Masala          1/2 teaspoon

Potato                         1 no (boiled & mashed)

Bread Crumbs           1/2 cup
Egg white                   1 egg

Oil                               2 cups


Heat oil in a pan.  Saute chopped onion.  Add chopped ginger, garlic, green chillies, and curry leaves.  Add minced meat. Add garam masala.  Saute the minced meat till it becomes dry.  Allow the mixture to cool.

 Add mashed potatoes to this mixture and mix well along with required salt.  Coat each boiled egg with this meat mixture and keep aside.  Beat egg white. Coat each scotch egg first in egg white and then in bread crumbs.  Deep fry in oil.   Cut this fried egg into two equal halves with a thread and serve hot.


Mutta Theeyal (Egg in roasted coconut gravy)

Theeyal in kerala is gravy made with roasted coconut and spices.  It is a very good combination with Kerala rice.  Mostly Theeyal is made with vegetables.  But in Kottayam side, we used to make theeyal with fish, meat, and egg.  We call it varuttharachathu.  This Mutta Varutharachathu goes very well with both Indian breads and rice.


Eggs                             4 nos

Grated coconut             1 cup

Chilly powder               1 teaspoon  

Coriander powder        2 teaspoon  

Turmeric powder          1 teaspoon  

Ground pepper 1/2 teaspoon

Garam Masala              1 teaspoon

Ginger Paste                 1 teaspoon

Garlic paste                  1 teaspoon

 Onion                           1 no.

Green chillies                2 nos.

 Curry leaves                 1 sprig

 Mustard seeds              1 teaspoon

Oil                                1 tablespoon

Salt                              To taste


Boil Eggs.  Remove shell and cut lengthwise to half.  Mix 1/2 teaspoon chilly powder, ginger and garlic paste, 1 teaspoon coriander powder, 1/2 teaspoon garam masala and salt with water enough to make it a paste.  Rub it all over the egg halves and keep aside for 10 minutes.

Roast grated coconut until it is brown in color.  Add the rest of chilly powder, coriander powder, turmeric powder, ground pepper, and garam masala.  Stir well for 1 minute and remove from fire.  Cool the roasted coconut mixture and grind it to a fine paste with enough water.

Heat oil in a pan.  Roast the eggs just for 2 minutes.  Turn aside and roast the other side also for 2 minutes only.  Take the roasted eggs out of pan and keep aside.  Add mustard seeds.  When it splutters add chopped onions, green chillies, and curry leaves.  Sauté well.  When it turns light brown add ground coconut paste with 2 cups of water. Add salt.  When it boils, add fried eggs.  Bring to boil for 2 minutes.  Remove from fire.

Egg Fry in Coconut Gravy

Egg Curry in Coconut Milk


A delicious side dish that goes well with almost all Indian breads.Ingredients:-

Eggs (Boiled)                        4 nos.

Onion (sliced)                        3 nos.

Green chillies (split)               3 nos.

Garlic                                      6 pods

Ginger (chopped)                  1 inch piece

Curry leaves                           1 sprig

Coriander powder                       2 teaspoon

Turmeric powder                       1/4 teaspoon

Garam masala                       1/2 teaspoon

Tomato                                   1 no.

Coconut milk            (1st extract)                       1 cup

Coconut milk (2nd extract)               2 cups

Coconut oil                                         2 tablespoon

Salt                                                     to taste


Make slits in boiled eggs and keep aside.

Heat oil in a pan.  Saute onion, ginger, garlic, green chillies and curry leaves.  When the onions turn brown, add all coriander powder, garam masala, and turmeric powder.  Add the sliced tomato and saute till the oil separates.  Add 2nd extract of coconut milk and salt.  Add boiled eggs and bring to boil.  Cover with a lid and cook for 5 minutes on low flame.  Add 1st extract of coconut milk.  Stir well.  When the steam started to form remove from fire.  Season with mustard and curry leaves.

Scrambled Egg Tomato


Egg                                                     3  nos.

Tomato (chopped)                              4 nos.

Onion (chopped)                              2 nos.

Green Chilly (chopped round)             1 no.

Chilly Powder                                    1 teaspoon

Mustard Seeds                         1/4 teaspoon

Vinegar                                              1 teaspoon

Coconut oil                                         2 tablespoon

Salt                                                     to taste

Heat oil in a pan.  Add mustard seeds and allow it to splutter.  Add onions and green chilly and sauté well.  Add chilly powder and salt.  Add the chopped tomatoes and vinegar. Cook covered on low flame for 3 minutes.  Beat eggs and pour it into the pan.  Cook covered on low flame until the eggs are half cooked.  Scramble the whole mixture well and remove from fire.

Egg Omelet


Egg                             3 nos

Milk                             1 tablespoon

Onion                          1 no

Green Chilly               3 nos

Coriander leaves 5 leaves

Coconut grated ¼ cup

Oil                               1 tablespoon

Salt                             to taste


Beat eggs and mix it with the milk.  Chop onion, coriander leaves, and Green chilly.  Add it to the beaten eggs along with salt and grated coconut.

Heat oil in a pan.  Pour the mixture, swirl around, and cover with a lid and cook on low flame for 1 minute.  Turn aside and cook for another 1 minute on low fire.   Remove from pan.

Toasted Egg Sandwich


An easy to make, yet tasty and nutritious dish for your little ones. 


Bread             4 slices

Boiled egg            1 no.

Onion              1 no.

Tomato             1 no.

Cheese            1 cube

Mayonnaise            1 teaspoon

Ground pepper 1/2 teaspoon

Coriander leaves 2 sprigs

Tomato sauce  1 teaspoon


Mince onion.  Cut tomatoes.  Microwave onion and tomatoes for 5 minutes.  Combine grated cheese, mayonnaise, ground pepper, tomato sauce, and add this to onion and tomato.  Chop coriander leaves and mix everything together.  Add salt if needed.  Cut egg with an egg slicer and mix with other ingredients.  Place this mixture on bread slice and cover it with another bread slice.  Toast this with a bread toaster.

Egg Masala





Ingredients :-

Egg                             4 (Boiled)

Onion                          4 nos
Ginger                        1″ piece

Garlic                          5 pods

Garam Masala            1/2 teaspoon

Chilly powder            2 teaspoon
Coriander powder            1 teaspoon
Turmeric powder            1 teaspoon

Tomato                       4 nos.

Oil                               2 tablespoon

Salt                             to taste

Coriander leaves to garnish


Chop the onions and sauté them in oil.  Grind ginger and garlic and add and sauté well.  Add garam masala, chilly powder, coriander powder and turmeric.  Add tomatoes and saute well.  Add 1 cup warm water to this and bring to boil.  Make slits in the boiled eggs and add it to the masala.  Garnish with coriander leaves.

Blog Stats

  • 18,375 hits

Sharing my nostalgic recipes