A classic Kerala egg curry where boiled eggs are simmered in a rich, aromatic gravy of coconut milk, onions, tomatoes, and fragrant spices. This comforting dish is a staple in South Indian homes and pairs perfectly with appam, idiyappam, or rice.
Prep15 min
Cook35 min
Servings4
Serving size: 1 cup(1 cup of curry with 2 boiled eggs)
395cal
16gprotein
17gcarbs
30g
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)
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.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Flaky, melt-in-mouth Kerala Parotta with creamy, aromatic Nadan Mutta Curry. Pure comfort food!
This kerala dish is perfect for lunch. With 1271.63 calories and 26.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
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
Finish and Garnish: Stir in the garam masala powder. Turn the heat to the lowest setting and pour in the thick coconut milk. Gently mix and heat through for just 1-2 minutes. Do not let the curry boil after adding thick coconut milk, as it may curdle. Turn off the heat, garnish with fresh coriander leaves, and serve 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.
