Green Peas Egg Curry- Kerala Breakfast Recipe

Green Peas Egg Curry

Egg and peas taste delicious, and this simple, breezy curry is my best go-to curry for breakfast. In Kerala, egg curries are always made for breakfast and relished with soft spongy appam, idiyappam, chapathi, or bread. Every home has its easy egg curry, and it goes with almost anything. The recipe I am sharing today is mildly spicy curry flavored with coconut milk. It adds flavor and creaminess to the gravy. Kerala-style egg peas curry is made with dried green peas/ Pattani. The fresh tender green peas (garden peas/ English peas) are sweet and mild, but they are seasonal. The dried green peas are matured green peas pods with complex flavors. It is protein-rich, with a sweet nutty taste. Eggs are also protein-rich. So here you have a perfectly healthy breakfast that keeps you satisfied till lunchtime.

I often do meal preps for the week to help reduce cooking time, on busy mornings. Peeled hard-boiled eggs are super easy food you can prep each week. They are perfect for grab-n-go breakfast, or to add to salads, sandwiches, or curries. If you have frozen peas and boiled eggs in the refrigerator, this curry will be ready in less than 20 minutes.
What goes with Kerala egg curry? It tastes best with appam. Appam is soft, and spongy laced rice and coconut crepes are popular breakfast. Idiyappam/string hoppers are steamed rice noodles, and they taste delicious with egg curry. Flat bread-like chapathi, parotta (layered flatbread) or, orutti/pathiri (flatbread made with rice flour).
Variations of egg and peas curry
Egg pattani curry- For this recipe, I am using frozen peas. You can also use dried green peas or pattani/vatana. Dried green peas need to be soaked overnight. Check this pattani curry recipe.
The sauce is versatile and is good with any vegetable or beans of your choice. Some delicious variations are poached egg and peas curry, egg and potatoes curry, egg and chickpeas curry, and egg and mixed vegetable curry.

Green Peas Egg Curry Recipe

Ingredients
Frozen green peas- 2 cup
Hard boiled eggs- 4-5
Onion- 4 medium
Tomato chopped- 3
Ginger garlic paste- 2 tbs
Coconut milk thick- 1 cup
Coconut milk thin- 1 cup
Chilly powder- 3 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Meat masala- 1/2 tsp
Coriander leaves and curry leaves
Coconut oil- 2-3 tbs
Salt to taste

Heat oil in a pan and saute thinly sliced onions till golden brown. Add ginger-garlic paste and turmeric powder and saute for a minute. Add the chopped tomatoes and salt and one cup of hot water. Cover and cook for 3-4 minutes till the onions and tomatoes are soft and mushy. At this stage, you will see the oil separating. Add chilly powder, coriander powder, garam masala, meat masala, and fry for a minute. Add one cup of thin coconut milk and frozen peas. Close the lid and cook for two minutes before adding the hard-boiled eggs. Allow simmering. Finally, add thick coconut milk, chopped coriander leaves, and curry leaves. Simmer for a minute and take off the heat. Serve warm with appam/ parottas or pathiri.