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A creamy, aromatic egg curry from the heart of Kerala, made with a rich coconut milk base and fragrant spices. This classic 'Nadan Mutta Curry' is the perfect comforting dish to pair with appam, idiyappam, or steamed rice.
For 4 servings
Prepare the eggs: Gently make 2-3 shallow slits on each hard-boiled egg with a knife. This helps them absorb the masala. Set aside.
Temper the spices: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter completely. Then, add the dried red chilies and curry leaves, and sauté for 30 seconds until fragrant.
Sauté the aromatics: Add the sliced onions to the pan and sauté for 8-10 minutes until they are soft and golden brown. Add the ginger-garlic paste and slit green chilies, and continue to sauté for another 2 minutes until the raw smell disappears.
Cook the base: Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy, and oil starts to separate from the masala.
Add spice powders: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and black pepper powder. Stir continuously for 1 minute until aromatic, ensuring they don't burn.
Build the gravy: Pour in the thin coconut milk and add salt. Mix well, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes.
Simmer with eggs: Gently place the slit boiled eggs into the 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 curry.
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A creamy, aromatic egg curry from the heart of Kerala, made with a rich coconut milk base and fragrant spices. This classic 'Nadan Mutta Curry' is the perfect comforting dish to pair with appam, idiyappam, or steamed rice.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 466.35 calories per serving with 16.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the curry: Turn the heat to the lowest setting. Pour in the thick coconut milk and sprinkle the garam masala. Stir gently to combine. Heat through for just 1-2 minutes. Do not let the curry boil, as the thick coconut milk may curdle. Turn off the heat.
Garnish and rest: Garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with appam, idiyappam, or steamed rice.
Replace the eggs with boiled potatoes, pan-fried paneer, or firm tofu. Add them at the same stage as the eggs.
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 a paste of 8-10 soaked and ground cashews along with the thin coconut milk to make the gravy richer and creamier.
Add vegetables like green peas, carrots, or potatoes. Add them after sautéing the onions and cook until tender before proceeding with the recipe.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Coconut milk provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and used for energy. It also contains lauric acid, known for its antimicrobial properties.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects.
Spices like black pepper and chilies contain compounds like piperine and capsaicin, which can help to slightly boost metabolism and aid in digestion.
One serving of Kerala Egg Curry (approximately 2 eggs with gravy) contains around 415-450 calories, primarily from the coconut milk, oil, and eggs.
Yes, it can be part of a healthy diet. It's a good source of protein from eggs and contains healthy fats from coconut milk. The spices used, like turmeric and ginger, have anti-inflammatory benefits. However, it is rich in calories, so portion control is recommended.
Absolutely. To get both thick and thin milk from a can, do not shake it. Open the can and scoop out the thick, creamy part from the top for your 'thick milk'. Then, mix the remaining watery liquid with some water to create the 'thin milk'.
Store leftover egg curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. Avoid microwaving as it can make the eggs rubbery.
Thick coconut milk can curdle if it's boiled or cooked on high heat. Always add it at the end on the lowest possible heat and warm it through gently without bringing it to a boil.
This curry pairs traditionally and beautifully with Appam (lacy rice pancakes), Idiyappam (string hoppers), Kerala Parotta, and plain steamed rice. It also goes well with chapati or dosa.