Egg Molee | How to make Egg Molee

By Soumya Sreeraj  |  25th May 2017  |  
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  • Egg Molee, How to make Egg Molee
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About Egg Molee Recipe

Egg molee is an easy and tasty dish prepared using coconut milk as the main ingredient. Molee means stew and molee dishes are a part of Indian cuisine. They are of Portuguese origin. This dish is going to be loved by eggetarians mostly. Molee can be prepared with fish or prawn and they are sure to please your taste buds.

Egg Molee, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Egg Molee is just mouth-watering. This amazing recipe is provided by Soumya Sreeraj. Be it kids or adults, no one can resist this delicious dish. How to make Egg Molee is a question which arises in people's mind quite often. So, this simple step by step Egg Molee recipe by Soumya Sreeraj. Egg Molee can even be tried by beginners. A few secret ingredients in Egg Molee just makes it the way it is served in restaurants. Egg Molee can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Egg Molee.

Egg Molee

Ingredients to make Egg Molee

  • 3 hard boiled eggs
  • 1 medium onion, thinly sliced
  • 1 medium tomato, chopped
  • 1 inch piece ginger, finely chopped
  • 2 green chillis, slit
  • 1 sprig curry leaves
  • 3 cloves
  • 1 inch cinnamon stick
  • 6 pepper corns
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon pepper powder
  • 1 CUP THIN coconut MILK
  • 1/2 cup thick coconut Milk
  • 2 tablespoons coconut oil
  • salt to taste

How to make Egg Molee

  1. Boil the eggs and remove shell. Crush together the cloves, cinnamon stick and pepper corns.
  2. Heat oil in a pan over medium low heat. Add the crushed spices and stir until aromatic. Take care not to burn the spices.
  3. Add chopped onions, chopped ginger, green chillies and curry leaves. Saute until onions are translucent, adding salt.
  4. Next add in the chopped tomato and stir for 2 minutes.
  5. Add turmeric powder and saute till raw smell disappears.
  6. Pour the thin coconut milk and taste check for salt. Allow it to boil and add the boiled eggs. Cook covered until the coconut milk has reduced to half of the added quantity.
  7. Pour the thick coconut milk and lower the heat. Sprinkle pepper powder and cook for 2-3 minutes. Switch off the flame.
  8. Serve with appam, idiyappam or roti.

My Tip:

You can add the boiled eggs after lightly frying in oil for an extra taste. You can skip adding pepper powder to make the dish kid friendly.

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