Egg Pallipalayam


Egg Pallipalayam


  • 5 large boiled and peeled Eggs
  • 12-15 Dry Red Chilies
  • 5 cloves Garlic
  • 1/2 tsp Everest Black Pepper Powder
  • 1/4 tsp Fennel Seeds Powder
  • 1 tsp Everest Coriander Powder
  • 1/4 tsp Everest Garam Masala
  • 1/4 tsp Everest Egg Curry Masala
  • 1/4 tsp Everest Cumin Seeds Powder
  • 2-3 tbsp Coconut Oil
  • 4 Dry Red Chili (De-Seeded)
  • 2 Spring Curry Leaves
  • 3 tbsp Coconut Pieces
  • 1 chopped Onion
  • 6-8 chopped Shallots
  • 1 tbsp Ginger-Garlic Paste
  • 1 chopped Tomato
  • 1/2 tsp Everest Turmeric Powder
  • Salt


  • Boil 5 large eggs with salt and peel them. Chop them to pieces.
  • Boil red chilies and garlic with little water for 2-3 mins. Cool it and grind to a fine paste.
  • Heat oil in a pan, fry the chilli paste along with Everest Black Pepper Powder, Everest Coriander Powder, fennel seeds powder, Everest Garam Masala, Everest Egg Curry Masala, Everest Cumin Powder for 2-3 mins.
  • Heat oil in a pan and fry red chillies (de-seeded) for half a minute and add curry leaves and fry till crisp.
  • Add coconut pieces and fry till slightly red.
  • Further, add chopped onions, chopped shallots, ginger-garlic paste and fry till it is brown.
  • Now, add the tomato, Everest Turmeric Powder and fry till mushy.
  • At this point, add the prepared chilli spice paste and fry for few seconds with salt.
  • Sprinkle little water, let it boil until it is saucy.
  • Drop the chopped eggs and mix well. let it sit in pan for 2-3 mins until it gets dry
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