Loading...
A comforting Kerala-style curry where eggs are gently poached in a spiced coconut milk gravy. This creamy and tangy dish, known as Mutta Ozhichu Curry, is perfect with steamed rice or appam.
For 4 servings
Prepare the Coconut Paste
Temper Spices and Sauté Aromatics
Build and Simmer the Curry
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
A comforting Kerala-style curry where eggs are gently poached in a spiced coconut milk gravy. This creamy and tangy dish, known as Mutta Ozhichu Curry, is perfect with steamed rice or appam.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 342.17 calories per serving with 15.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Poach the Eggs
Finish and Serve
Increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Add vegetables like drumsticks or potatoes along with the onions and cook until they are partially done before adding the coconut paste.
For a quicker version, you can use 1.5 cups of canned thin coconut milk for the gravy and 1/2 cup of thick coconut milk stirred in at the end (do not boil after adding thick milk).
Replace the eggs with cubes of firm tofu or boiled chickpeas. Add them to the curry during the last 5 minutes of simmering.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
The presence of turmeric, ginger, and garlic provides powerful anti-inflammatory compounds like curcumin and allicin, which help combat chronic inflammation.
One serving (approximately 1 cup with 2 eggs) contains around 350-400 calories, depending on the fat content of the coconut used. This makes it a substantial and satisfying main course.
Yes, it can be a healthy dish. It's rich in protein from eggs, contains healthy fats from coconut, and beneficial spices like turmeric. To make it healthier, use a moderate amount of coconut oil and pair it with whole grains.
Absolutely. While fresh coconut provides the most authentic flavor, you can substitute it. Use 1.5 cups of thin coconut milk for the gravy and stir in 1/2 cup of thick coconut milk at the end. Do not boil the curry after adding the thick milk to prevent it from splitting.
This usually happens if the curry is boiling too vigorously when you add the eggs. Ensure the gravy is at a very gentle simmer on the lowest heat setting. Also, avoid stirring the curry until the egg whites are completely set.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat until warmed through. Avoid microwaving, as it can make the eggs rubbery.
This curry pairs beautifully with steamed rice (especially Kerala Matta rice), appam (lacy rice hoppers), idiyappam (string hoppers), or even soft chapatis.