Kerala Egg Curry or Mutta Curry is a spicy egg curry made in the Kerala style. It can be made with or without coconut milk. Serve with Appam or Rice for delicious dishes. Here's how to make it.
Eggs, my favorite forever!
Why? Because you can have it for breakfast, lunch or even dinner.
This is a versatile ingredient that is filled with protein and can be made into so many recipes.
Why? Because you can have it for breakfast, lunch or even dinner.
This is a versatile ingredient that is filled with protein and can be made into so many recipes.
Also, if you don't have vegetables in the fridge, eggs will save you.
In my family, we prefer eggs for breakfast, and enjoy dishes like omelette, frittata, bhurji, scrambled eggs or even boiled eggs on a few working days.
But then there are days when we also enjoy tasty and spicy egg curry.
North Indian Style Curry Eggs are the usual home food, but this time I want to try something from the South because I really like their Chicken and Goat Recipe.
I like the Egg Roast recipe from the South too.
I really want something with the same tone, but then I want something with sauce.
I began to look at my Recipe Book, and found a recipe treasure in one
The Kerala Egg Curry or Mutta Curry caught my attention, because the ingredients were very simple and even the manufacturing process was very quick and easy.
Also, eggs also sit in my fridge!
I like the Egg Roast recipe from the South too.
I really want something with the same tone, but then I want something with sauce.
I began to look at my Recipe Book, and found a recipe treasure in one
The Kerala Egg Curry or Mutta Curry caught my attention, because the ingredients were very simple and even the manufacturing process was very quick and easy.
Also, eggs also sit in my fridge!
What is Kerala Egg Curry?
It is a simple egg dish from the Southern part of India.
A dish that is made in almost every Kerala household, the base of this curry is made with tomatoes and onions that is flavoured with ginger, garlic and spice powders.
If you want the traditional taste of Kerala in this curry, make this egg curry in only coconut oil.
The flavour of coconut oil and the tadka of curry leaves makes it different from other egg curries.
To enhance the flavour of this curry, you can even add coconut milk in the curry.
I will tell you how to make it with coconut milk in the next question.
You can even make Poached Egg Curry Kerala Style by adding poached eggs instead of Boiled eggs in the curry.
Ingredients
How to make Kerala egg curry with coconut milk?
If you want to make Kerala Style Curry Eggs with coconut milk or Nadan Mutta Curry, you only need to add one extra step to the recipe given below.
Follow the recipe to T, until you add spice powder.
After the masala is cooked, add medium thick coconut milk, not water in the curry and stir until evenly mixed.
Now add boiled eggs, let the curry boil for 10 minutes.
Add thick coconut milk and boil curry for one minute and ready to be served.
Serving Suggestions
Spicy and Easy Kerala Egg Curry tastes great along with Appam or Kerala Parotta.
This is the best combination ever! You can also serve this combination for your weekend breakfast.
Step By Step Recipe
Heat oil in a pan.
After the oil is hot, add the mustard seeds, fennel seeds and let them rise for a few seconds.
Add onion and 1/2 tsp salt and cook until onion turns slightly born in colour.
Add tomato, ginger, garlic and curry leaves and cook for 3-4 minutes until tomatoes are mushy.
Now add coriander powder, turmeric powder, red chili powder, black pepper powder and masala salt powder and cook briefly.
Add a cup of water and salt. Cover the pan and cook for 3-4 minutes on medium heat.
Add boiled eggs and cook for 3-4 minutes.
Garnish with coriander and serve hot.
Ingredients
- 5 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fennel Seeds
- 2 cups Onion sliced
- 1 cup Tomato chopped
- 1 tsp Ginger
- 2 tsp Garlic
- 20-25 Curry Leaves
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 3 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Garam Masala Powder
- 6 Boiled Eggs
- 2 tbsp Fresh Coriande
Instructions
- Heat oil in a frying pan.
- After the oil is hot, add the mustard seeds, fennel seeds and let them rise for a few seconds
- Add the onion and 1/2 teaspoon salt and cook until the onions change color.
- Add tomatoes, ginger, garlic, and curry leaves, then cook for 3-4 minutes until the tomatoes are soft.
- Now add coriander powder, turmeric powder, red chili powder, black pepper powder and masala salt powder and cook briefly.
- Add a cup of water and salt.
- Cover the pan and cook for 3-4 minutes on medium heat.
- Add boiled eggs and cook for 3-4 minutes.
- Garnish with coriander and serve hot.
Recipe notes
You can make this curry with coconut milk. Just add 1 cup of runny coconut milk in the water container while cooking curry. Then add ½ cu thick coconut milk after the curry is cooked.