Kerala Style Egg Curry (Naadan Mutta Curry)

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There’s nothing that can compare to a good old fashioned creamy coconut-based curry.

This recipe is homely, healthy and the perfect answer for the comfort that you look for in food at the end of a long day.

The best part?

All you need is the basic Indian spices that you have in your kitchen and you’re good to go!

Ready for some eggcitement?

Here we go..!

 

Kerala-style Egg Curry (Naadan Mutta Curry)

 

Ingredients: 

(to serve 4)

4 hard-boiled Nattu Mutta

Turmeric powder – 1 teaspoon

Chilli powder- 1 teaspoon

Jeera powder – 1 teaspoon

Coriander powder- 1 tablespoon

Garam Masala – 1 teaspoon

Chicken masala- 1 teaspoon (optional)

Onion – 1 large

Tomatoes – 2 small or 1 large

Ginger – 1 inch length

Garlic – 10 Nos

Green chilli – 1-3 slit lengthwise as per taste

Curry leaves – 1 sprig

Coconut milk – Thin milk (Onnaam paal) : 1/2 Cup

Coconut milk – Thick milk (Randaam paal) : 1/2 Cup

Salt and pepper to taste

 

Method:

  1. Cut the onion finely and the tomatoes into small cubes. Ginger and garlic is also cut fine.
  2. Heat a wide bottomed vessel slightly and add oil after the vessel is moderately hot
  3. After the oil warms slightly, add ginger and garlic, followed by green chillis and curry leaves
  4. Let each ingredient splutter in the oil for a few seconds before adding the next set
  5. Once the aroma of the sauteed ingredients hits your nose, add in the thinly sliced onions
  6. When the onion turn pink, add in the spice powders (turmeric, chilli, jeera, garam masala) one by one and let it cook for a few minutes, until the raw smell disappears
  7. Now add the tomatoes and let them cook evenly till they loose their shape and form a puree
  8. Add 1/2 thin coconut milk and let it simmer on medium flame
  9. Once the oil starts to show on the surface of the curry, add the boiled Nattu mutta
  10. You may leave the eggs whole or halve them as per your liking
  11. Add the thick coconut milk and add salt to taste
  12. Taste to check the balance in the curry and close the flame when your heart is happy!

Your perfect Naadan Mutta Curry is ready to eat with steamed rice, chapathi or bread!

 

Notes from the Egg Chef:

* Don’t allow the thick coconut milk to boil, it may curdle

* If something feels like its missing in the curry, you may want to add a little lemon juice for balance or a pinch of sugar