South Indian egg curry with rice & lentil pilau

South Indian egg curry with rice & lentil pilau

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(15 ratings)

Prep: 10 mins Cook: 40 mins plus soaking


Serves 4
Try something new with this aromatic, vegetarian, tomato-based curry packed with boiled eggs and served with spiced basmati

Nutrition and extra info

  • before adding the eggs
  • Vegetarian

Nutrition: per serving

  • kcal782
  • fat35g
  • saturates6g
  • carbs85g
  • sugars15g
  • fibre7g
  • protein30g
  • salt0.6g


    For the egg curry

    • 4 tbsp vegetable oil
    • 1½ tsp mustard seeds
    • 1½ tbsp curry leaf
    • 2 large red onions, chopped
    • 50g ginger, peeled and finely chopped



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tsp turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • ½ tsp chilli powder
    • 2 x 400g cans chopped tomatoes
    • 1-2 tsp sugar



      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 8 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • small bunch coriander, chopped

    For the rice and lentils

    • 250g basmati rice
    • 140g split red lentil
    • 4 tbsp vegetable oil
    • 2 onions, sliced



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 50g ginger, peeled and finely chopped



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 3 whole green chillies, deseeded
    • 2 bay leaves
    • mango chutney, natural yogurt and naan bread (optional), to serve


    1. Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.

    2. Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.

    3. Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.

    4. To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened – about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.

    5. Pour over enough water to cover the rice and lentils by a depth of 3cm – about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.

    6. Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.

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    Comments, questions and tips

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    Heisenboab's picture
    23rd May, 2019
    Maybe I'm just a bad cook but the rice wasn't great. Lentils seemed to just turn into mush. Curry not bad but was expecting better.
    2nd Aug, 2017
    To say I was slightly dubious reading the reviews whilst this was already cooking, I don't understand the negative reviews! This is a delicious curry and is definitely on my make again list - I do wonder sometimes is people don't follow a recipe exactly (I always do, the first time at least), this needs NO tweaks at all, perfect as it is.
    Experienced cur...
    21st Dec, 2015
    There is no need to add sugar. Fresh tomatoes will provide a better flavour than tinned tomatoes. If tinned is the only option, one tin is more than enough, and it is best to liquidize the tomatoes first to make the sauce smoother. Egg curries are always fiercely hot in south India. For a more authentic taste, the amount of chilli powder should be increased, to two level teaspoons.
    4th Jun, 2015
    I've not tried this exact recipe but the tomato curry is almost exactly the same as one that I've been making for about 30 years, although mine has no sugar and lots of dried chillis and is fiercely hot. I'll give 5 stars as it's alway been a winner whenever I've made it.
    30th May, 2014
    I have made this curry three times now and it has always been a success! Its really rich and has a deep tomato flavor. I normally add extra chili as we like a hot curry. Serve with homemade chapati's, Tarka Dhal and Raita. Yummy!!
    20th Mar, 2014
    I had to replace the chilli powder with flakes and it made the curry fairly hot but still tasty
    16th Mar, 2014
    Made this last week and was terribly disappointed. Have never been so let down by a recipe in Good Food before as this and definitely will not be making this again. There are much better egg curry recipes on this site let alone other sites!
    14th Mar, 2014
    The differing comments made me consider this as a possible candidate for lunch during the weekend... I'll be back after cooking it.
    11th Mar, 2014
    This was the most disgusting dish I have ever cooked. No-one in the family could eat it, even my son who eats everything! I was really disappointed as it had looked very appetising in the photo. I would definitely rate this a 0 out of 5.
    8th Mar, 2014
    Thank you so much as I was just looking for this recipe.
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