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) : ½ teaspoon
Dhania powder (malli podi) : 3 teaspoons
Ginger-garlic paste : 2 teaspoons
Oil : 3 tablespoons
Mustard seeds : ½ 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!
vaishnavi panchal
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!
dassana
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.
Nagalakshmi V
thank you dassana 🙂 i make this very often and now you have reminded me i must update the pictures 🙂
Anonymous
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 🙂
Anonymous
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.
Anonymous
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:)
Nagalakshmi V
thank YOU for reminding me of this kerala egg roast recipe. i need to make it again some time soon 🙂
Keerthi
Heyy again, tried this one out today, simple n yummmm! Thanks 🙂
Nina
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:)
jeffwoodhouse
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 .....
Nags
haha very funny! hipe you enjoy the kerala egg curry if you end up trying it 🙂
Anonymous
I am going to try today 'nd let u know the feedback,
Thanks
Regards
Sree