Kerala Egg Curry

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.

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. 

What is Kerala Egg Curry?

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

How to make Kerala Egg Curry 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.

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

Add onion and 1/2 tsp 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.

4.5 from 6 votes

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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.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 people

Calories 323 kcal

Author Neha Mathur

Ingredients

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

Instructions

1. Heat oil in a pan.

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

3. Add onion and 1/2 tsp salt and cook until onion turns slightly born in colour.

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

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

6. Add a cup of water and salt.

7. Cover the pan and cook for 3-4 minutes on medium heat.

8. Add boiled eggs and cook for 3-4 minutes.

9. Garnish with coriander and serve hot.

Recipe 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 1/2 cu of thick coconut milk once the curry is cooked.

Nutrition Facts

Kerala Egg Curry Recipe

Amount Per Serving

Calories 323 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 18g113%

Cholesterol 280mg93%

Sodium 133mg6%

Potassium 352mg10%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 5g6%

Protein 11g22%

Vitamin A 1521IU30%

Vitamin C 113mg137%

Calcium 96mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.