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You are here: Home / Egg Recipes / Nadan Mutta Curry | Kerala-Style Egg Curry Recipe

Nadan Mutta Curry | Kerala-Style Egg Curry Recipe

November 22, 2017 22 Comments

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Kerala-style egg curry is a staple side dish for us every weekend. The base of the egg curry is very simple and extremely customizable. I use an equal amount of onions and tomatoes, more or less, to adjust the sweet and tangy flavours in the egg curry. Sometimes, if this is the only side dish I have for rice or roti (chapati), I add one potato, cubed. The potato adds a nice depth to the egg curry but it’s totally optional too. You can pick your heat, either go with green chillies for a sharper spice kick or red chilli powder for a more overall rounded heat for your egg curry. Even with the eggs, there are few different things you can do. The most common way is, of course, to boil the eggs and add it to the gravy. I have also added it to the boiling curry poached-egg style. This way, the egg curry gets cooked much quicker.

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Kerala-Style Egg Curry with Potatoes, served on a bed of rice

I have served this egg curry with rice many a weeknight when the last thing I wanted to do was chop up vegetables or grind up a time-consuming masala. It also works great when you are spending some on time making chapatis and want a side dish that’ll pretty much cook up on its own once you set it on the stove on simmer.

Also check out Malabar Egg Curry which uses coconut milk. If you love eggs as much as we do, click here for all egg recipes in Edible Garden. This egg biryani recipe is another favourite in my house.

Nadan Mutta Curry – Kerala Style Egg Curry Recipe
Serves 2

Ingredients:
Eggs : 2
Onions : 2
Tomatoes : 2
Green chillies : 3 sliced
Chilly powder : 1 teaspoon
Jeera powder (jeeraka podi) : 1/2 teaspoon
Dhania powder (malli podi) : 3 teaspoons
Ginger-garlic paste : 2 teaspoons
Oil : 3 tablespoons
Mustard seeds : 1/2 teaspoon
Curry leaves : one strand
Salt : to taste
Sugar : one pinch, optional

How to Make Egg Curry:

1. Boil the eggs, shell, slice and keep aside.

2. Heat oil, put the mustard seeds in to crackle. Saute the onions till they turn golden brown. Adding a little salt to it makes it wilt quicker (tip from my Grandmom).

3. Add ginger-garlic paste to the golden brown onions and fry for a minute. Then add the masala – chilly powder, jeera, dhania – green chillies, curry leaves, and fry well till the raw smell leaves the paste, which should take a good 3 minutes.

4. Once the masala is well cooked, add the finely chopped tomatoes and saute till it blends with the curry.

5. Add one cup water (or more if you like the curry thin) and bring to boil. Add the boiled egg and remove from fire after 2 minutes.

Note: I use coconut oil to make this curry sometimes and this gives it a more ‘Kerala’ taste. This egg curry goes well with almost anything – chappathi, parotta, rice, dosa, palappam, idli, puttu, etc.

Hope you all enjoy it!

 

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By nags Filed Under: Egg Recipes, Gravy Vegetarian Side Dishes, Kerala Recipes, Uncategorized

Next Post: Kothamalli Chutney Recipe – Green Coriander Chutney for Sandwiches »

Reader Interactions

Comments

  1. vaishnavi panchal

    July 3, 2016 at 12:58 am

    I had eggs at home and I was thinking what should I make for dinner and I read your recipe! Loved it ❤ and it was very quick and easy with no fancy ingredients. Absolutely comfort food❤ Thanks!

    Reply
  2. dassana

    March 17, 2013 at 7:52 pm

    i made this for hubby and he liked it a lot. added some saunf and black pepper powder with only one green chili. overall was a great & spicy curry which hubby loved. this has become by quick and easy recipe and a definitely a keeper.

    Reply
    • Nagalakshmi V

      March 18, 2013 at 2:14 am

      thank you dassana 🙂 i make this very often and now you have reminded me i must update the pictures 🙂

      Reply
  3. Anonymous

    November 8, 2012 at 2:17 pm

    Hi Nags, thank you for this delightful recipe. The person I cooked this for absolutely loved it and he's from Kerala! So I was super duper happy! 😀 also, being a Bengali, i loved ur aloo posto recipe, it was actually exactly how my mom makes it 🙂

    Reply
  4. Anonymous

    July 1, 2012 at 7:09 pm

    Hi, I would love to try making your yummy dish, but I don't know what masala is or how much to use. You don't have that in your list of ingredients. If you could enlighten me I would really appreciate it. Thanks so much.

    Reply
  5. Anonymous

    March 30, 2012 at 6:36 am

    Thank you so much for the recipe! I was plannin to make egg roast with vellayappam yeterday when my blender conked off…n I didnt have coconut milk powder either. I came by your site lookin for some naadan mutta curry without 'thenga paal'…n honestly it came out really yummy!Thanks a lot:)

    Reply
    • Nagalakshmi V

      April 3, 2012 at 5:57 am

      thank YOU for reminding me of this kerala egg roast recipe. i need to make it again some time soon 🙂

      Reply
  6. Keerthi

    September 11, 2011 at 5:02 pm

    Heyy again, tried this one out today, simple n yummmm! Thanks 🙂

    Reply
  7. Nina

    October 14, 2010 at 11:21 am

    Hello Nags,

    Thank you so much for the recipe! I was plannin to make egg roast with vellayappam yeterday when my blender conked off…n I didnt have coconut milk powder either. I came by your site lookin for some naadan mutta curry without 'thenga paal'…n honestly it came out really yummy!Thanks a lot:)

    Reply
  8. jeffwoodhouse

    September 6, 2010 at 10:30 pm

    is that same egg roast in kerala jail lol …bcos its remaind me those tasteless days :)…. just kidding …iam going to try this recipe oneday b4 my finall call …..

    Reply
  9. Nags

    September 7, 2010 at 1:21 am

    haha very funny! hipe you enjoy the kerala egg curry if you end up trying it 🙂

    Reply
  10. Anonymous

    March 29, 2009 at 6:46 am

    I am going to try today ‘nd let u know the feedback,

    Thanks

    Regards
    Sree

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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