Name: Nadan Mutta Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 8 pcs Eggs; 3 tbsp Coconut Oil; 1 tsp Mustard Seeds; 1 sprig Curry Leaves; 2 medium Onion (finely sliced); 3 pcs Green Chillies (slit lengthwise); 1 tbsp Ginger Garlic Paste; 2 medium Tomatoes (finely chopped); 0.5 tsp Turmeric Powder; 1.5 tsp Kashmiri Red Chilli Powder (adjust to taste); 2 tsp Coriander Powder; 0.5 tsp Black Pepper Powder (freshly ground preferred); 1.5 cup Thin Coconut Milk (second extract); 0.5 cup Thick Coconut Milk (first extract); 1 tsp Garam Masala; 1.5 tsp Salt (or to taste); 2 tbsp Coriander Leaves (chopped, for garnish)

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Appam & Nadan Mutta Curry Recipe - Kerala Breakfast | CraftMyMeals

Instructions

1
Soak Rice and Dal
- Rinse the raw rice and urad dal together under cool running water until the water runs clear.
- Place them in a large bowl and cover with at least 3 inches of fresh water.
- Let them soak for 5 to 6 hours.
2
Grind the Batter
- Drain the soaking water completely from the rice and dal.
- Transfer the soaked grains to a high-speed blender.
- Add the grated coconut, cooked rice, and 1 cup of water.
- Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
- Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
- Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
- Stir in the sugar, salt, and instant yeast until well combined.
- Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
- The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
- After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
- Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
- Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
- Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
- Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
- The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
- Carefully remove the appam from the pan using a spatula.
5
Serve
- Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
- Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.

Ingredients

8 pcs Eggs
3 tbsp Coconut Oil
1 tsp Mustard Seeds
1 sprig Curry Leaves
2 medium Onion (finely sliced)
3 pcs Green Chillies (slit lengthwise)
1 tbsp Ginger Garlic Paste
2 medium Tomatoes (finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
2 tsp Coriander Powder
0.5 tsp Black Pepper Powder (freshly ground preferred)
1.5 cup Thin Coconut Milk (second extract)
0.5 cup Thick Coconut Milk (first extract)
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1
Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and transfer to an ice bath to cool. Once cool, peel the eggs and make 2-3 shallow slits on each one. This helps them absorb the gravy. Set aside.
2
Sauté Aromatics: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter completely, about 30 seconds. Add the curry leaves and slit green chillies, and sauté for another 30 seconds until fragrant.
3
Caramelize Onions: Add the sliced onions and a pinch of salt to the pan. Sauté, stirring frequently, for 10-12 minutes until they are soft, translucent, and have turned a deep golden brown. This step is crucial for the flavor of the curry. Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4
Build the Masala: Add the chopped tomatoes and cook for 5-6 minutes, mashing them with the back of your spoon, until they are completely soft and oil begins to separate. Reduce the heat to low, then add all the spice powders: turmeric, Kashmiri red chilli, coriander, and black pepper. Stir continuously for 1-2 minutes until fragrant. If the spices stick, add a splash of water.
5
Simmer the Curry: Pour in the thin coconut milk and the remaining salt. Stir well, scraping the bottom of the pan. Bring the mixture to a gentle simmer. Carefully add the slit boiled eggs to the gravy. Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to soak up the flavors.
6

Kerala Appam with Nadan Mutta Curry

Nutrition per Serving

Recipes in this Meal

1. Kerala Appam

Ingredients

2. Nadan Mutta Curry

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About Kerala Appam with Nadan Mutta Curry

Instructions

Ingredients

Instructions