--- title: "Kerala Style Egg Curry Recipe (No Coconut Milk)" url: https://www.whiskaffair.com/kerala-egg-curry-recipe/ date: 2026-03-10 modified: 2026-09-29 lang: en author: "Neha Mathur" description: "Kerala-style egg curry (nadan mutta curry) is a spicy Kerala-style curry made with boiled eggs, curry leaves, black pepper, and aromatic spices. This version is made without coconut milk. Do give it a try!" categories: - "Egg Curries" - "Indian Gluten Free" - "Kerala" image: https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-2-3.jpg word_count: 1534 --- # Kerala Style Egg Curry Recipe (No Coconut Milk) **Kerala-style egg curry** (**nadan mutta curry**) is a spicy Kerala-style curry made with boiled eggs, curry leaves, black pepper, and aromatic spices. This version is made without coconut milk. Do give it a try! Here are some more egg curry recipes that you may like: [Chettinad egg curry](https://www.whiskaffair.com/chettinad-egg-curry/), [Kolhapuri egg curry](https://www.whiskaffair.com/kolhapuri-anda-rassa-egg-curry/), [masala egg curry](https://www.whiskaffair.com/masala-egg-curry-recipe/), and [egg butter masala](https://www.whiskaffair.com/egg-butter-masala/). ![A white bowl filled with spicy Kerala Egg Curry, garnished with fresh cilantro and placed on a burlap mat, with a blue cloth in the background.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-2-1-1200x1800.jpg) ## Quick Look: Kerala Egg Curry **Prep Time:** 10 minutes **Cook Time:** 20 minutes **Total Time:** 30 minutes **Servings:** 4 people **Calories:** Approx. 320 per serving **Dietary Info:** Gluten-free, dairy-free **Skill Level:** Easy **Tools Needed:** A pan with a lid, a pot for boiling eggs. ## Table of Contents - Quick Look: Kerala Egg Curry- What Is Kerala Egg Curry?- Ingredients- How To Make Kerala-Style Egg Curry (No Coconut Milk)- Pro Tip By Neha- Variations- Kerala Style Egg Curry FAQs- Serving Suggestions- Storage Suggestions- Other Kerala Style Recipes We Recommend- Kerala Style Egg Curry Recipe (No Coconut Milk) Recipe I fell in love with Kerala food during my years in Bangalore. Friends and neighbors there cooked with coconut oil and fistfuls of curry leaves, and their kitchens always smelled amazing. This mutta curry is the dish I carried home from that time. There's no coconut to grate and no milk to squeeze, just eggs, onions, and a few pantry spices. These days, it's what I make when Mohit asks for "something spicy," and the fridge is nearly empty. ## What Is Kerala Egg Curry? **Kerala style egg curry**, also called **nadan mutta curry**, is a home-style curry from Kerala in which hard-boiled eggs are simmered in a spicy onion-tomato gravy. It gets its flavor from coconut oil, curry leaves, black pepper, and fennel. This version skips coconut milk, so it's bolder, spicier, and made from pantry staples. The gravy comes out thick, glossy, and red. The curry leaves soften and become fragrant. The eggs soak up the masala in just a few minutes. With the eggs boiled ahead of time, it takes about half an hour, and it's just as good with rice as with parotta. ## Ingredients - **Coconut Oil** - Coconut oil (nariyal tel) is what gives this curry its Kerala flavor. If you don't have it, use any neutral cooking oil. The curry will still taste good, but it won't taste like Kerala. - **Eggs** - Hard-boiled eggs of any kind work: white, brown, or desi. Free-range eggs have richer yolks. - **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 black mustard seeds (sarson), fennel seeds (saunf), onions, tomatoes, fresh ginger, garlic, curry leaves, salt, and cilantro (fresh coriander leaves). ## How To Make Kerala-Style Egg Curry (No Coconut Milk) **Step 1:** Heat 5 tablespoons of coconut oil in a pan over medium-high heat. ![Coconut oil heating in a pan.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-1.jpg) **Step 2:** Once the oil is hot, add ½ teaspoon black mustard seeds and ½ teaspoon fennel seeds. Let them crackle for 3–4 seconds. You can also add ¼ teaspoon fenugreek seeds (methi dana) here. ![Mustard seeds and fennel seeds crackling in a pan.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-2.jpg) **Step 3:** Add 2 cups of thinly sliced onions and ½ teaspoon salt. Adding salt now pulls moisture out of the onions, so they soften and brown faster. ![Onions and salt added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-3.jpg) **Step 4:** Cook for 4–5 minutes, stirring often, until the onions turn light brown at the edges, like in the photo below. Stop at light brown. Darker onions make the gravy taste sweet and heavy. ![Browned onions.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-4.jpg) **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 tsp finely chopped ginger - 2 teaspoons finely chopped garlic - 20-25 whole curry leaves ![Tomatoes, ginger, garlic and curry leaves added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-5.jpg) **Step 6:** Now add the following ingredients and cook for 20-30 seconds, stirring continuously. - 2 teaspoons coriander powder - 1/2 tsp turmeric powder - 3 teaspoons Kashmiri red chili powder - 1/2 tsp black pepper powder - 1/2 tsp garam masala powder ![SPice powders added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-6.jpg) **Step 7:** Add a cup of water and the remaining 1/2 tsp of salt, then mix well. ![Water and salt added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-7.jpg) **Step 8:** Reduce the heat to medium-low. Cover and cook for 3–4 minutes. The masala will thicken, and you'll see oil pooling at the edges. ![Pan covered with a lid.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-8.jpg) **Step 9:** Add 6 hard-boiled eggs to the pan, coat them well with the masala, and cook for 3-4 minutes. ![Eggs added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-9.jpg) **Step 10:** If the curry is thicker than you like, add a little water and bring it back to a boil. Taste and adjust the salt. Garnish with 2 tablespoons chopped cilantro and serve hot. ![Ready Kerala style egg curry.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-Step-10.jpg) ## Pro Tip By Neha - **For a creamier curry without coconut milk,** coarsely grind the onions, tomatoes, ginger, and garlic instead of chopping them. The gravy turns thick and smooth. - **Make 3–4 shallow slits on each egg** before adding it. The masala gets inside, so the egg is flavorful all the way through, not just on the outside. - **Pat the eggs dry** if you plan to fry them first. Wet eggs splatter in hot oil. - **Let the curry rest for 10 minutes** after cooking. The eggs absorb more flavor, and the gravy settles. - **Halving the recipe? Halve the water too.** One reader made a half-batch with a full cup of water and ended up with a thin curry. ## Variations **Fried egg version:** Shallow-fry the boiled eggs in 1 tablespoon of coconut oil until golden, then add them. **With coconut milk:** Swap half the water for thin coconut milk, and stir in a little thick coconut milk at the very end. **Spicier:** Add 2 slit green chilies along with the tomatoes. **Paneer mutta curry style:** Use paneer cubes instead of eggs. A reader made this swap and loved it. **Egg and prawn:** Add a handful of shrimp in step 9 and cook until pink. ## Kerala Style Egg Curry FAQs **How to make hard-boiled eggs?** Cover the eggs with cold water by an inch and bring to a rolling boil. Turn off the heat, cover, and let them sit for 15 minutes. Then move them to ice water for 5 minutes before peeling. **Is Kerala egg curry very spicy?** It's medium-spicy. Kashmiri chili powder adds color more than heat, and most of the kick comes from the black pepper. **What is the difference between mutta curry and egg roast?** Mutta curry has a pourable gravy. Mutta roast (egg roast) is a thicker, semi-dry masala in which the onions are cooked down for much longer. ## Serving Suggestions In Kerala, mutta curry is traditionally served with appam, idiyappam, or puttu. At my table, it goes with flaky [Kerala parotta](https://www.whiskaffair.com/kerala-parotta-recipe/) or fragrant [ghee rice](https://www.whiskaffair.com/ghee-rice-recipe/). Plain steamed rice or chapati works just as well on a weeknight. ## Storage Suggestions Kerala egg curry tastes best on the day you make it, while the curry leaves are still fragrant. Leftovers keep in an airtight container in the fridge for up to 3 days. The gravy thickens as it sits, so add a splash of water and reheat gently in a pan on the stovetop until it bubbles. Skip the microwave because it can make the eggs rubbery or even cause them to burst. Any extra gravy is great spooned over an [egg dosa](https://www.whiskaffair.com/egg-dosa-recipe/) the next morning. To prep ahead, make the masala base through step 8 and freeze it for up to a month. 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[Add us as a trusted Google source](https://www.google.com/preferences/source?q=https://www.whiskaffair.com/) ## Other Kerala Style Recipes We Recommend [![Kerala Sambar is a curry made using lentils, vegetables, tamarind, and freshly ground coconut masala. Try this traditional recipe at home.](https://www.whiskaffair.com/wp-content/uploads/2015/08/Kerala-Sambar-2-3-600x800.jpg)](https://www.whiskaffair.com/kerala-style-sambar/)Dal VIndian Vegan ### Kerala-Style Varutharacha Sambar Recipe [![Make your summer meals more special with this Kerala-style ripe mango curry, which is traditionally called as Mambazha Pulissery. It is sweet, spicy and full of flavour. Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2020/08/Mambazha-Pulissery-2-3-600x800.jpg)](https://www.whiskaffair.com/kerala-style-ripe-mango-curry/)Veg Curries ### Mambazha Pulissery (Kerala Style Ripe Mango Curry) [![A bowl of vibrant Kerala mango pickle placed on a rustic wooden board with burlap, curry leaves, and a blue cloth in the background.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Kerala-Style-Mango-Pickle-2-3-600x800.jpg)](https://www.whiskaffair.com/kerala-style-instant-mango-pickle-onam-sadya-recipe/)Pickle Recipes VIndian Vegan ### Kerala Style Mango Pickle (Kadumanga Achar) [![A white bowl filled with Kerala Shrimp Curry, garnished with fried onions and fresh curry leaves, placed on a dark surface with green chilies and sprigs of curry leaves around it.](https://www.whiskaffair.com/wp-content/uploads/2020/05/Kerala-Prawn-Curry-2-3-600x800.jpg)](https://www.whiskaffair.com/kerala-prawn-curry-recipe/)Fish & Seafood Curries GFIndian Gluten Free ### Kerala Shrimp Curry Recipe (Chemmeen Curry With Coconut Milk) ![A white bowl filled with spicy Kerala Egg Curry, garnished with fresh cilantro and placed on a burlap mat, with a blue cloth in the background.](https://www.whiskaffair.com/wp-content/uploads/2020/04/Kerala-Style-Egg-Curry-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/kerala-style-egg-curry-recipe-no-coconut-milk) - 4.72 from 21 votes ## Kerala Style Egg Curry Recipe (No Coconut Milk) **Kerala-style egg curry** (**nadan mutta curry**) is a spicy Kerala-style curry made with boiled eggs, curry leaves, black pepper, and aromatic spices. This version is made without coconut milk. Do give it a try! Prep Time10 minutes minsCook Time20 minutes minsTotal Time30 minutes mins Course: Main CourseCuisine: Indian, KeralaDiet: Gluten Free Servings: 4 people Calories: 320kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients 5 tablespoons coconut oil- ½ teaspoon black 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)US Customary - Metric ### 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. - You can also add ¼ teaspoon of fenugreek seeds (methi dana) here.Add onions and ½ teaspoon of salt to the pan. Cook for 4–5 minutes, stirring often, until the onions turn light brown at the edges. Stop at light brown. Darker onions make the gravy taste sweet and heavy.- 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 and cook for 3–4 minutes. The masala will thicken, and you’ll see oil pooling at the edges.- Add hard-boiled eggs to the pan and coat them well with the masala and cook for 3-4 minutes.- If the curry is thicker than you like, add a little water and bring it back to a boil. Taste and adjust the salt. Garnish with chopped cilantro and serve hot. ### Video ### Notes To make the curry spicier, you can add some green chilies. To make it even more indulgent, shallow-fry the eggs in 1 tbsp of coconut oil before adding them to the curry. ### Nutrition Calories: 320kcal | Carbohydrates: 13g | Protein: 11g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 280mg | Sodium: 133mg | Potassium: 352mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1521IU | Vitamin C: 113mg | Calcium: 96mg | Iron: 2mg