Kerala Style Egg Curry Recipe w/o Coconut Milk
This post may contain affiliate links. Please read our privacy policy.
Kerala Style Egg Curry, also called Nadan Mutta Curry, is a traditional curry from Kerala cuisine made with hard-boiled eggs simmered in a spicy gravy flavored with curry leaves, black pepper, and whole spices. It can be made with or without coconut milk. In this post, I am sharing a spicy version without coconut milk.
Here are some more egg curry recipes that you may like: Chettinad Egg Curry, Kolhapuri Egg Curry, Masala Egg Curry, and Egg Butter Masala.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Table of Contents
Ingredients
- Coconut Oil – Make this Kerala egg curry with coconut oil only for the authentic taste. If unavailable, then use any cooking oil.
- Eggs – Try to use free-range organic eggs for the best taste; however, any eggs will work in the recipe – White Eggs, Brown Eggs, Desi Eggs, or any other.
- Spice Powders – You will need basic Indian spice powders, such as coriander powder, turmeric powder, Kashmiri chili powder, black pepper powder, and garam masala powder.
- Others – You will also need brown mustard seeds (sarson), fennel seeds (saunf), onions, tomatoes, fresh ginger, garlic, curry leaves, salt, and cilantro (fresh coriander leaves).
Some people also add fenugreek seeds (methi dana) to their recipe. You can try it too.
To make the curry spicier, you can add some green chilies.
How To Make Kerala Style Egg Curry (No Coconut Milk)
Step 1: Heat 5 tablespoon coconut oil in a pan over medium-high heat.
Step 2: Once the oil is hot, add ½ teaspoon brown mustard seeds and ½ teaspoon fennel seeds and let them crackle for 3-4 seconds.
Note – You can also add ¼ teaspoon of fenugreek seeds at this stage.
Step 3: Add 2 cups of sliced onions and ½ teaspoon salt to the pan.
Step 4: Cook until the onions turn slightly brown (4-5 minutes), stirring frequently.
Step 5: Add the following ingredients and cook for 3-4 minutes until the tomatoes are mushy. Stir frequently.
- 1 cup finely chopped tomatoes
- 1 teaspoon finely chopped ginger
- 2 teaspoon finely chopped garlic
- 20-25 whole curry leaves
Step 6: Now add the following ingredients and cook for 20-30 seconds, stirring continuously.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 3 teaspoon Kashmiri red chilli powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
Step 7: Add a cup of water and the remaining ½ teaspoon of salt, then mix well.
Step 8: Reduce the heat to medium-low. Cover the pan with a lid and cook for 3-4 minutes.
Step 9: Add 6 hard-boiled eggs to the pan, coat them well with the masala, and cook for 3-4 minutes.
Step 10: If the curry is too thick for your liking, add more water and bring it back to a boil. Check for salt and add more if needed. Garnish with 2 tablespoon chopped cilantro and serve hot.
Pro Tip By Neha
If you like a creamier curry, then coarsely grind the onions, tomatoes, ginger, and garlic instead of chopping them.
Variations
Instead of boiled eggs, you can add poached eggs to the masala.
You can also chop the boiled eggs into small pieces and add them to the masala for a change.
Shallow-fry the eggs in 1 tablespoon of coconut oil to make the curry even more indulgent.
Kerala Style Egg Curry FAQs
Place the eggs in a single layer at the bottom of a saucepan. Add enough cold water to come at least 1 inch above the eggs. Add 1 tablespoon salt and mix well. Bring the water to a rolling boil over high heat. Then switch off the heat and cover the pan with a lid. Let it rest undisturbed for 15 minutes. Meanwhile, prepare an ice bath by filling a large bowl with cold water and ice cubes. Carefully transfer the eggs to the ice bath using a slotted spoon and let them cool for 5 minutes. Peel and use.
You can store this delicious egg curry in an airtight container for up to 3 days. Reheat in a pan or microwave until hot before serving. If the curry has thickened after refrigeration, add some water before reheating.
Serving Suggestions
Kerala egg curry is commonly served with Appam, Idiyappam, Kerala Parotta, or steamed rice, and is a staple of Syrian Christian cuisine in Kerala.
You can also serve it along with Plain Tawa Paratha, Lachha Paratha, Kerala Style Ghee Rice, or simple Steamed Rice.
Other Kerala Style Recipes We Recommend
Fish & Seafood Curries
Kerala Shrimp Curry Recipe (Kerala Prawn Curry With Coconut Milk)
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Kerala Style Egg Curry Recipe w/o Coconut Milk
Ingredients
- 5 tablespoons coconut oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon fennel seeds (saunf)
- 2 cups thinly sliced onions
- 1 teaspoon salt (divided)
- 1 cup finely chopped tomatoes
- 1 teaspoon finely chopped ginger
- 2 teaspoons finely chopped garlic
- 20-25 whole curry Leaves
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 3 teaspoons Kashmiri red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
- 6 hard boiled eggs
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, and fennel seeds and let them crackle for 3-4 seconds.
- Note – You can also add ¼ teaspoon fenugreek seeds at this stage.
- Add onions and ½ teaspoon salt to the pan and cook until the onions turn slightly brown in color (4-5 minutes), stirring frequently.
- Add tomatoes, ginger, garlic, and curry leaves, and cook for 3-4 minutes until the tomatoes are mushy. Stir frequently.
- Now add coriander powder, turmeric powder, chilli powder, pepper powder, and garam masala powder, and cook for 20-30 seconds, stirring continuously.
- Add 1 cup of water and the remaining ½ teaspoon salt and mix well.
- Reduce the heat to medium-low.
- Cover the pan with a lid and cook for 3-4 minutes.
- Add hard-boiled eggs to the pan and coat them well with the masala and cook for 3-4 minutes.
- If the curry is thick for your liking, then add some more water and bring it to a boil.
- Check for salt and add more if needed.
- Garnish with cilantro and serve hot.
The best recipe for egg curry that I have tried.
Thanks for your kind words
Such a great recipe! I used the coconut milk and it was incredibly tasty.
Thanks for your kind words Katherine 🙂
Thanks Neha for the wonderful egg curry recipe. I tried this one, for my kid’s lunch on a weekend. It came out good. It is a great feeling to cook and serve with love.
Keep inspiring people, keep cooking and posting them yummy recipes!
Hi Neha,
I am Vijay, born and brought up in Tamilnadu, and settled in U.K. My favourite past time is cooking. As I used to live close by Kerala and having visited Kerala very often, I like their food and recipes and one such is the ‘Anda’ curry as they call it. I have tried numerous egg curry recipes and I have to admit this is the best of all.
I prepared for half the portion, i.e. using 3 eggs, but forgot to reduce the water by half a cup instead of a full cup as in the recipe. It was watery and so I mixed half a spoon of corn starch to get it to decent consistency. Guess what… it was absolutely delicious. Even more so with Kerala parottas.
Thanks very much for sharing and GOD bless you and your family.
All of your recipes are amazing!
Hello Neha, thanks for the recipe. The ingredients are the same for Prawns Curry & Egg Curry so I mixed 3 eggs with a little prawns. Result was amazing. With rice I had a great lunch. Hello and thanks from Guatemala.
happy to hear 🙂
My first attempt at any egg curry. Went amazingly well and the coconut milk substitute was the right decision. Will do this again.
Nice 🙂
Excellent recipe. Made this with coconut milk turned out yummy.
Thank you Neha.
Happy to hear!
I made this recipe, replaced the eggs with paneer, due to some logistic issue. Amazingly delicious, south Indian taste was very evident. Yum!
Good to hear 🙂