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mutta curry Kerala style

motta poricha curry | omelette curry
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Kerala cuisine
Keyword: kerala egg curry, kerala recipes, side dish for chapathi, south indian curry
Servings: 4 servings
Author: Jinoo Jayakrishnan
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for making omelette

  • 4 large eggs
  • 2 tbsp onion - chopped
  • 1/2 tsp ginger - chopped
  • 1/2 tsp green chilli - chopped
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 sprig curry leaves
  • 1 tsp coconut oil

for masala paste

  • 3 tbsp coriander powder
  • 1 tsp chilli powder
  • 3/4 tsp turmeric powder
  • 3 tbsp water

for the curry

  • 3/4 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp green chilli
  • 1 tsbp ginger - chopped
  • 2 sprig curry leaves
  • 1 cup onion - chopped
  • 1 cup tomato - chopped
  • salt to taste
  • 1.5 cups coconut milk - second extract/thin
  • 1/8 tsp garam masala
  • 2 tsp chopped coriander leaves
  • 1 cup coconut milk - 1st extract/thick


to make omelette

  • break eggs into mixing bowl. add onion, ginger, green chilli, curry leaves, turmeric powder and salt. whisk for 30 seconds. 
  • brush coconut oil in hot pan and pour the egg mix into it. cook on both sides until done. cut to pieces and keep it ready. 

masala paste

  • mix coriander powder, chilli powder, turmeric powder and water to a thick paste and keep it aside until use. 

curry making

  • heat coconut oil and pop in mustard seeds and fennel seeds. 
  • add chopped green chilli, chopped ginger,curry leaves and onion. fry till onions are transparent
  • further add tomatoes, salt required and fry till mushy. 
  • when the tomatoes are cooked, add the omelette pieces, 1.5 cups thin coconut milk.
  • mix gently, close and cook for 3-5 minutes. 
  • open and add garam masala, chopped coriander and thick coconut milk
  • put off when it starts boiling.