Egg curry recipe Kerala style | Nadan Mutta curry with coconut milk

Egg curry recipe Kerala style | Nadan Mutta curry with coconut milk – simple boiled egg curry recipe Kerala style with coconut milk. there are two ways of making the egg curry Kerala style, one is by roasting and grinding all the spices which we call it as varutharacha mutta curry and this one is simpler version where spice powders and coconut milk is used.

You can use ready made coconut milk but i suggest using the freshly prepared one for best taste. some of the egg recipes are here:

• South Indian style Egg recipes
• Egg pallipalayam recipe
• egg roast recipe
• Udaitha Muttai Kuzhambu Recipe | Egg Drop Curry Recipe
• Egg roast masala | Kerala style Egg Curry without coconut milk

video recipe of egg curry recipe kerala style:

step wise pics of nadan mutta curry recipe:

firstly, boil the eggs, de-shell and keep it ready. heat oil in a pan and pop in mustard seeds, fennel seeds and then add diced onions, green chillies, curry leaves and fry till pink.

crush the ginger and garlic to a coarse paste and add it to the onions. fry till it is brown.

further add chopped tomatoes and fry till the tomatoes are mushy.

turmeric powder, chilli powder, coriander powder, garam masala and fennel seeds powder are added to the onion tomato mixture. mix well and fry for a minute.

now, add thin coconut milk, salt, water a cup to thin it down. mix well.

furthermore, make slits on the boiled eggs and drop the eggs onto the curry. close and cook until it comes to rolling boil.

switch off and after a minute, add thick coconut milk. mix well.

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add chopped coriander leaves and mix well. serve hot with rice or roti of your choice.

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Egg curry recipe with coconut milk

Prep Time

10 mins

Cook Time

20 mins

boiling eggs

10 mins

Total Time

30 mins

 

egg curry Kerala style recipe with coconut milk. 

Course: Side Dish

Cuisine: Kerala cuisine

Keyword: egg curry, egg curry with coconut milk, kerala egg curry, nadan mutta curry

Servings: 4 servings

Author: Jinoo Jayakrishnan

Ingredients

• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 cup onions diced
• 5 nos green chilli slit
• 1 spring curry leaves
• 1 tbsp ginger garlic paste
• 1 large tomato chopped
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tsp coriander powder
• 1/2 tsp fennel seeds powder
• 1/4 tsp garam masala
• 1 cup thin coconut milk
• salt to taste
• 1-1.5 cups water
• 4 large eggs
• 1/2 cup thick coconut milk
• 2 tbsp chopped coriander leaves

Instructions

1. firstly, boil the eggs, de-shell and keep it ready. heat oil in a pan and pop in mustard seeds, fennel seeds and then add diced onions, green chillies, curry leaves and fry till pink.

2. crush the ginger and garlic to a coarse paste and add it to the onions. fry till it is brown.

3. further add chopped tomatoes and fry till the tomatoes are mushy.

4. turmeric powder, chilli powder, coriander powder, garam masala and fennel seeds powder are added to the onion tomato mixture. mix well and fry for a minute.

5. now, add thin coconut milk, salt, water a cup to thin it down. mix well.

6. furthermore, make slits on the boiled eggs and drop the eggs onto the curry. close and cook until it comes to rolling boil.

7. switch off and after a minute, add thick coconut milk. mix well.

8. add chopped coriander leaves and mix well. serve hot with rice or roti of your choice.

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