Egg Curry Kerala style or Nadan Mutta Curry is classic speciality of Kerala Cuisine with subtle flavours of spices cooked in coconut oil and coconut milk. This spicy finger licking Kerala egg curry recipes that pairs up perfect with steamed rice, parotha or appams and even phulkas. This has to be most preferred option for a brunch menu to be enjoyed during weekends as it is very easy to cook with the flavours to its fullest. Here is how to make egg curry Kerala style
Kerala Style Egg Curry Recipe (Mutta Curry)
Egg Curry Kerala Style (Mutta Curry)
Egg Curry Kerala style or Nadan Mutta Curry is classic speciality of Kerala Cuisine with subtle flavours of spices cooked in coconut oil and coconut milk.
Servings 4
Calories 270kcal
Ingredients
- 6 boiled eggs ( (halved))
- 2 onions (medium size, finely sliced)
- 2 tomatoes (large size, finely chopped)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala powder
- 1 tsp coriander powder
- 5-6 cloves garlic (crushed)
- 1 inch ginger piece (grated)
- 2-3 green chilies (slit)
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 14-15 curry leaves
- 2-3 dried whole red chilies
- Salt and black pepper powder to tatse
- 200 ml Coconut milk
- 3 tablespoons coconut oil
- Warm water as required
Instructions
- how to make egg curry kerala style
- In a heavy bottom pan, heat oil, then add mustard seeds, cumins seeds and allow it to crackle.
- Then, add curry leaves and whole red chilies, fry for few seconds
- Add onions and fry until soft and pink. Then, add crushed garlic, ginger, tomatoes and fry for another 3-4 minutes.
- Add turmeric, red chili powder, coriander powder and cook until spices leaves the oil
- Then, add a cup of warm water, salt and bring it to boil. Add halved eggs, garam masala powder, green chilies, simmer for another 4-5 minutes
- Finally, add coconut milk, black pepper powder and mix well. Simmer for another minutes or two and then take it off the heat.
- Dish out and garnish with green coriander leaves. Serve hot with appam, puttu, steamed rice or kerala parotha
Nutrition
Calories: 270kcal | Carbohydrates: 14g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 279mg | Sodium: 184mg | Potassium: 417mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1395IU | Vitamin C: 118.7mg | Calcium: 84mg | Iron: 2mg
Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!
How to make egg curry Kerala Style (Mutta Curry)
to make mutta curry, In a heavy bottom pan, heat oil, then add mustard seeds, cumins seeds and allow it to crackle.
Then, add curry leaves and whole red chilies, fry for few seconds
Add onions and fry until soft and pink. Then, add crushed garlic, ginger, tomatoes and fry for another 3-4 minutes.
Add turmeric, red chili powder, coriander powder and cook until spices leaves the oil
Then, add a cup of warm water, salt and bring it to boil. Add halved eggs, garam masala powder, green chilies, simmer for another 4-5 minutes
Finally, add coconut milk, black pepper powder and mix well. Simmer for another minutes or two and then take it off the heat.
Egg Curry Kerala Style is ready to serve. Dish out and garnish Mutta Curry with green coriander leaves and serve hot with appam, puttu, steamed rice or kerala parotha
Familycook says
Lovely pics and lip smacking good curry.
Hema Srivastava says
great dish with amazing click farrukh
Nagalaxmi Arvapalli says
Superb clicks,definitely going to make
Nagalaxmi Arvapalli says
Superb clicks,definitely going to make
Moumita Malla says
You are the Master of Food Photograpgy ....awesome presentation