A creamy and fragrant egg curry from Kerala, made with a rich coconut and cashew paste. Hard-boiled eggs are simmered in a mildly spiced gravy, perfect with appam or parotta.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 2 eggs(2 eggs and about 1 cup of korma)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Creamy, melt-in-mouth Mutta Korma with flaky Kerala Parotta. A protein-packed comfort food delight!
This kerala dish is perfect for lunch. With 1232.16 calories and 25.85g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1.25 tsp Salt (or to taste)
1 cup Fresh Grated Coconut
10 pcs Cashew Nuts
1 tsp Fennel Seeds
2 pcs Green Chili (slit lengthwise)
1 inch Ginger (roughly chopped)
4 cloves Garlic (roughly chopped)
1.5 cup Water (for the gravy, plus more for grinding)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Korma Paste
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled. Drain, cool under running cold water, peel, and make 2-3 shallow slits on each egg. Set aside.
While the eggs are boiling, soak the cashew nuts in 1/4 cup of warm water for at least 15 minutes to soften them.
In a blender, combine the grated coconut, soaked cashews (with their water), fennel seeds, green chilies, ginger, and garlic. Add a few more tablespoons of water if needed and grind to a very smooth, creamy paste. Set aside.
2
Sauté Aromatics
Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the sliced onions and a pinch of salt. Sauté, stirring occasionally, for 8-10 minutes until the onions are soft and light golden brown.
Add the chopped tomato and cook for another 4-5 minutes, mashing with your spoon, until it turns soft and pulpy.
3
Build the Gravy
Reduce the heat to low. Add the turmeric powder, coriander powder, and red chili powder. Stir continuously for 1 minute until the raw aroma of the spices disappears.
Add the ground coconut-cashew paste to the pan. Sauté for 3-4 minutes, stirring constantly, until the paste is fragrant and you see oil starting to separate at the edges.
Pour in 1.5 cups of warm water and the remaining salt. Stir well to combine everything, ensuring there are no lumps.
Bring the gravy to a gentle simmer over low-medium heat. Do not let it come to a rolling boil, as this can cause the coconut paste to split.
4
Finish the Korma
Gently place the slit hard-boiled eggs into the simmering gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the korma.
Turn off the heat. Sprinkle the garam masala over the curry and give it a final, gentle stir.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.
Servings
4
Serving size: 2 pieces
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
