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A creamy and fragrant egg curry from Kerala, made with a rich coconut and cashew paste. Hard-boiled eggs are simmered in a mildly spiced gravy, perfect with appam or parotta.
For 4 servings
Prepare Eggs and Korma Paste
Sauté Aromatics
Build the Gravy
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A creamy and fragrant egg curry from Kerala, made with a rich coconut and cashew paste. Hard-boiled eggs are simmered in a mildly spiced gravy, perfect with appam or parotta.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 390.41 calories per serving with 16.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Korma
Replace the eggs with boiled potatoes, pan-fried paneer, firm tofu, or a mix of vegetables like carrots, peas, and beans. Add them at the final simmering stage.
For a quicker version, skip the grinding. Sauté the aromatics and spices, then add 1 cup of thick coconut milk and 1/2 cup of thin coconut milk. Simmer gently and add the eggs. The flavor will be slightly different but still delicious.
Increase the number of green chilies to 3-4 and add 1/4 teaspoon of black pepper powder along with the other spice powders for an extra kick.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of coconut and cashews provides monounsaturated and medium-chain fatty acids, which are beneficial for brain health and provide sustained energy.
Spices like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory properties that can help support a healthy immune system.
One serving of Mutta Korma (about 2 eggs with gravy) contains approximately 360-380 calories, depending on the size of the eggs and the amount of oil used.
Mutta Korma can be part of a healthy diet. It's an excellent source of protein from eggs and contains healthy fats from coconut and cashews. However, it is also rich in saturated fats from the coconut, so it's best enjoyed in moderation.
This korma pairs beautifully with traditional Kerala breads like Appam (rice hoppers) and Idiyappam (string hoppers). It also goes well with Malabar Parotta, chapati, or plain steamed rice.
The most common reason for a coconut-based gravy splitting is boiling it at a high temperature. After adding the coconut paste or milk, always cook on a low, gentle simmer. Overcooking can also cause it to separate.
Yes, you can prepare the korma a day in advance. Store it in an airtight container in the refrigerator. The flavors often deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much.
Absolutely. Thaw the frozen coconut completely before grinding it into a paste. It works just as well as fresh coconut for this recipe.