South Indian Style Egg Curry (Keto friendly)

After toying with the idea of making a video recipe for the longest time, I have finally decided to take the plunge and do it! This is my very first attempt at making one, and hope you enjoy it.I have chosen a simple recipe to kick start a series (hopefully!) of video recipes. This is a go-to egg curry recipe in my home. This has become a regular feature in my meal plans since starting the ketogenic way of life. A great low-carb curry delivering the goods. Ticks the box for flavour, nutrition and wholesomeness.

Serves: 3


  • Oil – 1/2 tblspn
  • Boiled eggs – 3
  • Garlic – 2 cloves
  • Onion – 20 g
  • Tomato – 30g
  • Curry leaves (optional) – 4 to 5
  • Coriander leaves chopped 1 tblspn
  • Green chillies (optional) – 4, slit
  • Red chilli powder – 2 tspns
  • Garam masala – 1 tspn
  • Coriander powder – 1 tspn
  • Sambhar powder – 1tspn
  • Mustard seeds – 1 tspn
  • Asafoetida (optional) – ¼ tspn
  • Salt – To taste
  • Water – As required for curry thickness

1. These proportions are suited for ketogenic and low-carb lifestyles. Adjust the quantities to suit your needs. That includes the eggs too.
2. I like my curry spicy and have included chillies and chilli powder to suit my taste. Adjust spice levels based on your preference.
3. Replace oil with ghee or butter.

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