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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.
For 4 servings
Prepare the eggs. Take the hard-boiled and peeled eggs and make 2-3 shallow, lengthwise slits on each one. This helps them absorb the flavors of the gravy. Set aside.
Temper the spices. Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the dried red chillies and curry leaves, and sauté for about 30 seconds until fragrant.
Sauté aromatics. Add the thinly sliced onions to the pan and sauté for 6-8 minutes until they become soft and golden brown. Add the ginger-garlic paste and slit green chillies, and continue to sauté for another 1-2 minutes until the raw aroma disappears.
Cook the masala. Add the finely chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy. 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 the spices are aromatic and oil begins to separate from the masala.
Build the gravy. Pour in the thin coconut milk and add salt. Mix well, scraping the bottom of the pan. Bring the mixture to a gentle simmer. Carefully place the slit eggs into the gravy. Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to soak up the flavors.
Finish the curry. Reduce the heat to the absolute lowest setting. Pour in the thick coconut milk and sprinkle the garam masala powder. Stir gently to combine. Heat through for just 1-2 minutes. It is crucial not to let the curry boil at this stage, as it can curdle. Turn off the heat.
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A classic Kerala dish featuring hard-boiled eggs simmered in a creamy, fragrant coconut milk gravy. Delicately spiced with whole spices and green chilies, it's the perfect partner for appam or idiyappam.
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.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 468.16 calories per serving with 16.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Rest and serve. 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, chapati, or steamed rice.
Add 1-2 boiled and cubed potatoes along with the eggs during the simmering stage for a more filling curry.
Increase the amount of green chillies and black pepper powder. You can also add a pinch of red chilli powder (the hot kind) along with the Kashmiri variety.
Replace the eggs with firm tofu cubes, pan-fried mushrooms, or boiled chickpeas. Add them at the same stage as you would the eggs.
For an even richer gravy, you can add a paste of 5-6 soaked and ground cashews along with the thin coconut milk.
Eggs are a complete protein source, providing all nine essential amino acids necessary for building and repairing tissues, supporting muscle health, and maintaining overall body function.
Coconut milk contains medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than long-chain fatty acids. Some studies suggest MCTs can provide a quick source of energy.
The curry uses spices like turmeric, which contains curcumin, a compound known for its potent anti-inflammatory and antioxidant properties. Ginger and garlic also contribute to the dish's health-promoting effects.
One serving (about 350g) contains approximately 380-420 calories, primarily from the coconut milk and eggs. This can vary based on the fat content of the coconut milk and the amount of oil used.
Yes, in moderation. It's a great source of protein from eggs and healthy fats from coconut. Eggs provide essential vitamins and minerals. However, it is high in saturated fat from coconut milk, so it should be part of a balanced diet.
Absolutely. Canned coconut milk is a convenient alternative. To get both thick and thin milk from one can, do not shake it. Scoop the thick cream from the top for the 'thick milk', then mix the remaining watery part with a little water to create the 'thin milk'.
Curdling usually happens when thick coconut milk is boiled. Always add the thick coconut milk at the very end on the lowest possible heat, and just warm it through for a minute or two without letting it come to a boil.
This curry pairs beautifully with traditional Kerala breads like Appam (lacy rice pancakes) and Idiyappam (string hoppers). It also goes well with chapati, parotta, or plain steamed rice.