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.
Servings: 4 people
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 Egg Curry Without Coconut Milk
- 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.
Video
Notes
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 chilies to it.
To make it even more indulgent, shallow fry the eggs in 1 tablespoon coconut oil before adding them to the curry.
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
