Kerala style egg curry/Nadan mutta curry is classic speciality of Kerala with subtle flavours of spices cooked in coconut oil and coconut milk. This spicy finger licking egg curry pairs up perfect with steamed rice, kerala parotha or appams and even phulkas. This has to be most preferred option for a Kerala style brunch menu to be enjoyed during weekends as it is very easy to cook with the flavours to its fullest. Lets make it then….
6 nos, hard boiled eggs (halved)
1 cup, thick coconut milk
2nos, medium onions, finely sliced
2nos, large tomatoes, finely chopped
1/2 tsp, turmeric powder
1 tsp, red chili powder
1 tsp, coriander powder
1 tsp, garlic, crushed
1 tsp, ginger, grated
2-3 nos, green chilies, slit
1/2 tsp, garam masala powder
1 tsp, mustard seeds
1/2 tsp, cumin seeds
2 sprigs curry leaves
2-3 nos, dried whole red chilies
salt and black pepper powder to tatse
3 tbsp, coconut oil
warm water as required
In a heavy bottom pan, heat oil. add mustard seeds, cumins seeds and allow it to crackle.
Add curry leaves and whole red chilies, fry for few seconds
Add onions and fry till translucent. Add crushed garlic, ginger, tomatoes and fry for another 3-4 minutes.
Add turmeric, red chili powder, coriander powder and cook till spices leaves the oil
Add a cup of warm water, salt and bring it to boil. Add halved eggs, garam masala powder, green chilies. simmer for 4-5minutes.
Lastly, add coconut milk, black pepper powder and mix well, simmer for another minutes or two. take it off the heat.
Dish out and garnish with green coriander leaves. Serve hot with appam, puttu, steamed rice or kerala parotha
Adjust the thickness of the gravy as per preference of thickness or thinness required.
You can also use, other refined oils if not coconut oil.