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    Whisk Affair » Recipes » Dal & Curries » Egg Curries » Kerala Style Egg Curry (Mutta Curry)

    Published: Aug 17, 2022 | Last Updated On: Aug 18, 2022 by Neha Mathur

    Kerala Style Egg Curry (Mutta Curry)

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    Jump to Recipe

    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).

    Here are some more egg curry recipes that you may like – Chettinad Egg Curry, Kolhapuri Egg Curry, Masala Egg Curry, Mughlai Egg Korma, and Egg Butter Masala. 

    Kerala style egg curry served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Kerala Egg Curry
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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.

    Ingredients

    Kerala style egg curry ingredients 1
    Kerala style egg curry ingredients 2

    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).

    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 the curry spicier, you can add some green chillies to it.

    To make it even more indulgent, shallow fry the eggs.

    How To Make Kerala Egg Curry

    Kerala Egg Curry Without Coconut

    Heat 5 tablespoon coconut oil in a pan over medium-high heat.

    Coconut oil heating in a pan.

    Once the oil is hot, add ½ teaspoon mustard seeds, and ½ teaspoon fennel seeds and let them crackle for 3-4 seconds.

    Mustard seeds and fennel seeds crackling in a pan.

    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.

    Onions and salt added to the pan.
    Browned onions.

    Add 1 cup finely chopped tomatoes, 1 teaspoon finely chopped ginger, 2 teaspoon finely chopped garlic, and 20-25 whole curry leaves, and cook for 3-4 minutes until the tomatoes are mushy. Stir frequently.

    Tomatoes, ginger, garlic and curry leaves added to the pan.

    Now add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 3 teaspoon Kashmiri red chilli powder, ½ teaspoon black pepper powder, and ½ teaspoon garam masala powder, and cook for 20-30 seconds, stirring continuously.

    SPice powders added to the pan.

    Add a cup of water and the remaining ½ teaspoon salt and mix well.

    Water and salt added to the pan.

    Reduce the heat to medium-low.

    Cover the pan with a lid and cook for 3-4 minutes.

    Pan covered with a lid.

    Add 6 hard-boiled eggs to the pan and coat them well with the masala and cook for 3-4 minutes.

    Eggs added to the pan.

    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 2 tablespoon chopped cilantro and serve hot.

    Ready Kerala style egg curry.

    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.

    Pro Tips By Neha

    Instead of boiled eggs, you can add poached eggs to the masala.

    Frequently Asked Questions

    How to make hard boiled eggs?

    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.

    You Might Also Like

    • Kerala Style Varutharacha Sambar
    • Mambazha Pulissery (Kerala Style Ripe Mango Curry)
    • Kerala Style Mango Pickle
    • Kerala Prawn Curry (Chemmeen Curry)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Kerala Style Egg Curry Recipe (Mutta Curry)

    Kerala 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).
    4.67 from 18 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 323kcal
    Author: Neha Mathur

    Ingredients 

    • 5 tablespoons coconut oil
    • ½ teaspoon mustard seeds
    • ½ teaspoon fennel seeds
    • 2 cups thinly sliced onions
    • 1 teaspoon salt (divided, or to taste)
    • 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)
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    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.
    • 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 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 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.

    Video

    https://www.youtube.com/watch?v=ezmgWrriGVA

    Notes

    This recipe can be easily doubled or tripled if made for a crowd.
    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 the curry spicier, you can add some green chillies to it.
    To make it even more indulgent, shallow fry the eggs.

    Nutrition

    Calories: 323kcal | 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
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    More Egg Curry Recipes

    • Dhaba Style Anda Matar Masala
    • Punjabi Egg Curry (Anda Curry)
    • Boiled Egg Bhurji
    • Egg Bhurji (Anda Bhurji, Indian Spiced Scrambled Eggs)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Deepak

      May 01, 2020 at 11:54 am

      5 stars
      I made this recipe, replaced the eggs with paneer, due to some logistic issue. Amazingly delicious, south Indian taste was very evident. Yum!

      Reply
      • Neha Mathur

        May 03, 2020 at 10:35 am

        Good to hear 🙂

        Reply
    2. Shobana

      August 07, 2020 at 10:43 pm

      My first attempt at any egg curry. Went amazingly well and the coconut milk substitute was the right decision. Will do this again.

      Reply
      • Neha Mathur

        August 14, 2020 at 9:12 am

        Nice 🙂

        Reply
        • Renuka Manik

          September 06, 2020 at 12:34 pm

          5 stars
          Excellent recipe. Made this with coconut milk turned out yummy.
          Thank you Neha.

          Reply
          • Neha Mathur

            September 11, 2020 at 4:47 am

            Happy to hear!

            Reply
    3. Sasikumar.G

      December 06, 2020 at 9:41 pm

      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.

      Reply
      • Neha Mathur

        December 07, 2020 at 3:45 pm

        happy to hear 🙂

        Reply
    4. Samy

      March 25, 2022 at 1:20 pm

      4 stars
      All of your recipes are amazing!

      Reply
    5. Vijay

      May 23, 2022 at 12:34 pm

      5 stars
      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.

      Reply

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