A classic Kerala-style egg curry where hard-boiled eggs are gently simmered in a creamy, fragrant coconut milk gravy. It's delicately spiced and perfect with appam or rice.
Prep10 min
Cook25 min
Servings4
Serving size: 1 cup(1 cup curry with 2 boiled eggs)
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Creamy, gut-friendly Mutta Molee with soft Appam - a soul-satisfying, perfectly spiced treat!
This kerala dish is perfect for lunch. With 814.56 calories and 24.07g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
turmeric powder
1.5 tsp coriander powder
0.5 tsp black pepper powder
1.5 cup thin coconut milk (also known as second extract)
0.75 cup thick coconut milk (also known as first extract)
1 tbsp lime juice (freshly squeezed)
1.25 tsp salt (or to taste)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Sauté the Eggs
Take the peeled, hard-boiled eggs and make a few shallow slits on each one. This helps them absorb the gravy's flavor.
Heat 1 tbsp of coconut oil in a wide pan over medium heat. Add 1/4 tsp of the turmeric powder and swirl the pan.
Gently add the slit eggs and sauté for 2-3 minutes, rolling them around until they are lightly golden. Remove the eggs from the pan and set them aside.
2
Prepare the Masala Base
In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the curry leaves, thinly sliced onions, chopped ginger, chopped garlic, and slit green chilies.
Sauté on medium heat for 6-8 minutes, stirring occasionally, until the onions turn soft, translucent, and start to brown at the edges.
3
Cook Aromatics and Spices
Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy. Use your spatula to break them down.
Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, coriander powder, and black pepper powder. Stir continuously for 1 minute until the raw smell of the spices disappears and they become fragrant.
4
Simmer the Gravy
Pour in the thin coconut milk and add the salt. Stir well to combine everything.
Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the gravy to thicken slightly and the flavors to meld together. Stir occasionally.
5
Finish and Garnish
Gently place the sautéed eggs back into the simmering gravy.
Reduce the heat to the absolute lowest setting. Pour in the thick coconut milk and stir gently to incorporate.
Heat through for just 1-2 minutes. Do not let the curry boil, as the thick coconut milk can curdle. The gravy should be hot but not bubbling.
Turn off the heat. Stir in the fresh lime juice and garnish with chopped coriander leaves. Serve hot.
Servings4
Serving size: 3 pieces
383cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
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.
