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