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!
Will try this tonight:)
n will tell you how it tasted:D
This curry was really good.. I made it and everybody in my family loved it!!!.. Thanks so much..
hai iam rasnatharak ,
thanks u i always made almost things kind of egg curry anyway thanks alot
really good work; to add to this…if u add teenga paal [coconut milk] instead of water as mentioned in the last step, it should be really delicious and would be a typical keralite curry..
I made a similar egg curry recently… but no tomatoes 🙂
Hmm nice try
Really cool.I read it on monday only and laughed because I did cook this weekend for my guests and tried a new curry.It came out good and ppl appreciated it.I was about to write on it to a couple of my friends and suddenly you came up with this.It was really stunnin to know. your curry came out good as well.
The recipe is good and the one thing i feel is that you should quantify things.
Ex.in points 3 and 4 u have told about smell but it can be good if u say how much time it needs,as you have done in point 5.
The first photo is superb.Makes us feel fresh.How did u break the coconut so apatly. Second photo will will make anyone feel at home or in a typical Kerala Restaurant.
I liked the space.Im telln u it is really nice. if you try more u will be more good.
Remember Omana Aunty and Anns!!!:)
What are u doing to me anony! you are completely spoiling me with all the attention 🙂
I have made the corrections you mentioned. Certainly agree that recipes should be quantified as much as possible.
I always ask the grocery store uncle to break the coconut for me after some really bad experiences (read scraping the coconut through a tiny opening I made after half hour’s effort!). So he gets the credit for the shape of the coconut 🙂
Of course I rem Anns and Omana Aunty!! In fact, when I go home in July, I will make Omana Aunty’s special chocolate cake and post it. My mom makes it really well and I have tried my hand at it a couple of times too. Lets see..
Keep visiting 🙂
this is almost exactly the way we make mutta roast.nicely written.
Great picture.Simple recipe.Neat illustration..
Keep it up,
All the Best!!:).
You have absolutely a new reader;).