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    Whisk Affair » Recipes » Dal & Curries » Non Veg Curries » Kerala Egg Curry

    Published: Apr 19, 2020 | Last Updated On: Jun 14, 2020 by Neha Mathur

    Kerala Egg Curry

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    Jump to Recipe

    Kerala Egg Curry or Mutta Curry is a spicy egg curry made in Kerala style. It can be made with or without coconut milk. Serve it with Appam or Rice for a hearty meal. Here is how to make it.

    Kerala Egg Curry served in a bowl.

    Eggs, are my forever favourite!

    Why? Because you can have them for breakfast, lunch or even dinner.

    It is such a versatile ingredients that is filled with protein and can be made into so many recipes.

    Also, if you do not have vegetables in the fridge, eggs comes to your rescue. 

    In my family, we mostly prefer eggs for breakfast, and enjoy dishes like omelette, frittata, bhurji, scrambled eggs or even boiled eggs on some weekdays.

    But then there are days when we also enjoy a nice and spicy Egg Curry. 

    North Indian Style Egg Curry is a regular at home, but this time I wanted to try something from the South as I really love their Chicken and Mutton recipes.

    I love the Egg Roast recipe from South too.

    I was craving for something on the same note, but then wanted something with gravy.

    I started looking at my Recipe Books, and found this treasure of a recipe in one of the

    Kerala Style Egg Curry or Mutta Curry caught my attention, as the ingredients were so simple and even the process of making it was very quick and easy.

    Also, eggs were sitting in my fridge too!

    Here are some more Egg Curry Recipes for you – Chettinad Egg Curry, Kolhapuri Egg Curry, Masala Egg Curry, Mughlai Egg Korma and Egg Butter Masala. 

    So, I gathered all the ingredients and made this Kerala Style Egg Curry and believe me my taste buds were dancing when I took the first bite with steamed rice.

    Yummy, is the word I will use.

    Try, this Kerala Style Egg Curry and make it for your everyday meals. 

    About the recipe

    It is a simple egg dish from the Southern part of India.

    A dish that is made in almost every Kerala household, the base of this curry is made with tomatoes and onions that is flavoured with ginger, garlic and spice powders. 

    If you want the traditional taste of Kerala in this curry, make this egg curry in only coconut oil.

    The flavour of coconut oil and the tadka of curry leaves makes it different from other egg curries. 

    To enhance the flavour of this curry, you can even add coconut milk in the curry.

    I will tell you how to make it with coconut milk in the next question. 

    You can even make Poached Egg Curry Kerala Style by adding poached eggs instead of Boiled eggs in the curry. 

    Ingredients

    Kerala Egg Curry Ingredients

    How to make it with Coconut Milk?

    If you are looking to make Kerala Style Egg Curry with coconut milk or Nadan Mutta Curry, you just have to add one extra step to the below given recipe. 

    Follow the recipe to the T, till you add the spice powders.

    Once the masala is cooked, add in medium thick coconut milk instead of water in the curry and mix it well. 

    Now add in the boiled eggs, let the curry simmer for another 10 minutes.

    Add thick coconut milk and simmer the curry for a minute and it is ready to be served. 

    Serving Suggestions

    Spicy and Easy Kerala Egg Curry tastes great along with Appam or Kerala Parotta.

    This is the best combination ever! You can also serve this combination for your weekend breakfast. 

    You can even serve it along with Tawa Paratha, Laccha Paratha, Kerala Style Ghee Rice or even simple Steamed Rice. 

    Step By Step Recipe

    Heat oil in a pan.

    Oil heating in a pan.

    Once the oil is hot, add mustard seeds, fennel seeds and let them crackle for  a few seconds.

    Mustard seeds and fennel seeds added in hot oil.

    Add onion and ½ teaspoon salt and cook until onion turns slightly born in colour.

    Onion and some salt added in the pan.

    Add tomato, ginger, garlic and curry leaves and cook for 3-4 minutes until tomatoes are mushy.

    Tomato, ginger, garlic and curry leaves added in the pan.

    Now add coriander powder, turmeric powder, red chilli powder, black pepper powder and garam masala powder and cook for a minute.

    Dry spice powders added in the pan.

    Add a cup of water and salt. Cover the pan and cook for 3-4 minutes on medium heat.

    Water added in the pan.

    Add boiled eggs and cook for 3-4 minutes.

    Boiled eggs added in the pan.

    Garnish with coriander and serve hot.

    Ready Kerala egg curry garnished with coriander.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kerala Egg Curry or Mutta Curry is a spicy egg curry made in Kerala style. It can be made with or without coconut milk. Serve it with Appam or Rice for a hearty meal. Here is how to make it.

    Kerala Egg Curry Recipe

    It is a spicy egg curry made in Kerala style. It can be made with or without coconut milk. Serve it with Appam or Rice for a hearty meal. Here is how to make it.
    4.69 from 16 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 323kcal
    Author: Neha Mathur

    Ingredients 

    • 5 tablespoon Coconut Oil
    • ½ teaspoon Mustard Seeds
    • ½ teaspoon Fennel Seeds
    • 2 cups Onion (sliced)
    • 1 cup Tomato (chopped)
    • 1 teaspoon Ginger
    • 2 teaspoon Garlic
    • 20-25 Curry Leaves
    • 2 teaspoon Coriander Powder
    • ½ teaspoon Turmeric Powder
    • 3 teaspoon Kashmiri Red Chilli Powder
    • ½ teaspoon Black Pepper Powder
    • ½ teaspoon Garam Masala Powder
    • 6 Boiled Eggs
    • 2 tablespoon Fresh Coriander
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    Instructions

    • Heat oil in a pan.
    • Once the oil is hot, add mustard seeds, fennel seeds and let them crackle for a few seconds
    • Add onion and ½ teaspoon salt and cook until onion turns slightly born in colour.
    • Add tomato, ginger, garlic and curry leaves and cook for 3-4 minutes until tomatoes are mushy.
    • Now add coriander powder, turmeric powder, red chilli powder, black pepper powder and garam masala powder and cook for a minute.
    • Add a cup of water and salt.
    • Cover the pan and cook for 3-4 minutes on medium heat.
    • Add boiled eggs and cook for 3-4 minutes.
    • Garnish with coriander and serve hot.

    Notes

    You can make this curry with coconut milk. Just add 1 cup of thin coconut milk in place of water while cooking the curry. Then add ½ cu of thick coconut milk once the curry is cooked.

    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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    Reader Interactions

    Comments

    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

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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