Kerala Style Egg Curry Recipe w/o Coconut Milk
Kerala Style Egg Curry, also called Nadan Mutta Curry, is a traditional curry from Kerala cuisine made with hard-boiled eggs simmered in a spicy gravy flavored with curry leaves, black pepper, and whole spices. It can be made with or without coconut milk. In this post, I am sharing a spicy version without coconut milk.
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
- 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.
Video
Notes
To make the curry spicier, you can add some green chilies.
To make it even more indulgent, shallow-fry the eggs in 1 tablespoon of 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
