Kerala Style Egg Curry (Mutta Curry) is a spicy egg curry made in almost all Keralan homes. It can be made with or without coconut milk. Serve it with appam or rice for a hearty meal (gluten-free).
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About Kerala Egg Curry
Kerala Style Egg Curry (Mutta Curry) is a simple egg dish from the state of Kerala in India.
This curry is made in almost all households and can be made with or without the addition of coconut or coconut milk.
It is made in coconut oil which gives it a very unique taste and aroma and makes it different from the other egg curry recipes.
This Kerala egg curry recipe is gluten-free and can be easily doubled or tripled if made for a crowd.
Here are some more egg curry recipes that you may like
Ingredients
Coconut Oil – Make this curry only in coconut oil for the authentic taste.
Eggs – Try to use free-range organic eggs for the best taste. Having said that, any eggs will work in the recipe – White Eggs, Brown Eggs, Desi Eggs, or any other.
Spice Powders – You will basic Indian spice powders like coriander powder, turmeric powder, Kashmiri chili powder, black pepper powder, and garam masala powder.
Others – You will also need 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.
If you are making it with coconut milk, then you will also need thin coconut milk and thick coconut milk.
If using homemade coconut milk, the second extract is the thin coconut milk and if using canned coconut milk (or coconut cream), then dilute it with water to make thin coconut milk. To make 1 cup of thin coconut milk, mix together ¼ cup thick coconut milk with ¾ cup of water.
To make the curry spicier, you can add some green chillies to it.
How To Make Kerala Egg Curry
Kerala Egg Curry Without Coconut
Heat 5 tablespoon coconut oil in a pan over medium-high heat.
Once the oil is hot, add ½ teaspoon 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.
Add 2 cups of sliced onions and ½ teaspoon salt to the pan and cook until the onions turn slightly brown in color (4-5 minutes), stirring frequently.
Add
- 1 cup finely chopped tomatoes
- 1 teaspoon finely chopped ginger
- 2 teaspoon finely chopped garlic
- 20-25 whole curry leaves
and cook for 3-4 minutes until the tomatoes are mushy. Stir frequently.
Now add
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 3 teaspoon Kashmiri red chilli powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
and cook for 20-30 seconds, stirring continuously.
Add a 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 6 hard-boiled eggs to the pan, coat them well with the masala, and cook for 3-4 minutes.
If the curry is too 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 2 tablespoon chopped cilantro and serve hot.
Kerala Egg Curry With Coconut Milk
To make Kerala-style egg curry with coconut milk, all you have to do is replace water with thin coconut milk. Keep the remaining recipe the same. Once the curry is ready, add ½ cup of thick coconut milk and heat it through. Serve hot.
Pro Tips By Neha
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 coconut oil to make the curry even more indulgent.
Frequently Asked Questions
In a pot over the stovetop – 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.
In an air fryer – You can check my detailed post on how to boil eggs in an air fryer here.
Serving Suggestions
Kerala egg curry tastes great with Appam, Malabar Parottas, Idiyappam (String Hoppers), or Kerala Parotta.
You can also serve it along with Tawa Paratha, Laccha Paratha, Kerala Style Ghee Rice, or simple Steamed Rice.
Storage Suggestions
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 refrigerating, then add some water to it before reheating.
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Recipe Card
Kerala Style Egg Curry Recipe (Mutta Curry)
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
Kerala Style Egg Curry Without Coconut
- 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.
Kerala Egg Curry With Coconut Milk
- To make Kerala-style egg curry with coconut milk, all you have to do is to replace water with thin coconut milk. Keep the remaining recipe the same. Once the curry is ready, then add ½ cup of thick coconut milk and heat it through. Serve hot.
Vijay
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.
Samy
All of your recipes are amazing!
Sasikumar.G
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.
Neha Mathur
happy to hear 🙂
Shobana
My first attempt at any egg curry. Went amazingly well and the coconut milk substitute was the right decision. Will do this again.
Neha Mathur
Nice 🙂
Renuka Manik
Excellent recipe. Made this with coconut milk turned out yummy.
Thank you Neha.
Neha Mathur
Happy to hear!
Deepak
I made this recipe, replaced the eggs with paneer, due to some logistic issue. Amazingly delicious, south Indian taste was very evident. Yum!
Neha Mathur
Good to hear 🙂