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A classic Kerala Christian delicacy, this creamy egg curry is simmered in a fragrant coconut milk gravy with gentle spices. Perfect with appam or steamed rice for a comforting meal.
For 4 servings
Prepare the Eggs
Sauté Aromatics and Spices
Create the Masala Base
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A classic Kerala Christian delicacy, this creamy egg curry is simmered in a fragrant coconut milk gravy with gentle spices. Perfect with appam or steamed rice for a comforting meal.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 434.61 calories per serving with 16.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Simmer the Gravy
Finish the Curry
Replace eggs with pan-fried paneer, tofu, or cooked chickpeas for a vegetarian version. You can also use chicken or fish (like Kingfish or Pomfret) to make Chicken Mappas or Fish Mappas.
To make this vegan, use a plant-based protein like firm tofu or chickpeas. The rest of the ingredients are naturally vegan.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
For an even richer and creamier gravy, you can add a paste of 5-6 soaked and ground cashew nuts along with the thin coconut milk.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Coconut milk provides medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and can be a quick source of energy for the body and brain.
The spices used, such as turmeric (curcumin), ginger, and garlic, have powerful anti-inflammatory and antioxidant properties that help combat oxidative stress and support overall health.
Mutta Mappas is a traditional egg curry from the Kerala region of South India, particularly popular in the Syrian Christian community. It's characterized by a rich, creamy, and mildly spiced gravy made from coconut milk.
Thick coconut milk (first extract) is obtained by grating and squeezing fresh coconut with little to no water. Thin coconut milk (second extract) is made by adding warm water to the already-squeezed coconut pulp and squeezing it again. The thick milk is used for richness and finishing, while the thin milk forms the base of the gravy.
Yes, you can. For thick milk, use the creamy part from the top of a can of full-fat coconut milk. For thin milk, mix the remaining liquid in the can with some water to achieve a thinner consistency.
The most common reason for a coconut milk curry to curdle is boiling it after adding the thick coconut milk. Always add the thick milk at the end on the lowest heat and only warm it through gently without letting it boil.
Mutta Mappas pairs beautifully with traditional Kerala breads like Appam (lacy rice pancakes) and Idiyappam (string hoppers). It also goes well with steamed rice, ghee rice, or soft chapatis.
Mutta Mappas can be part of a balanced diet. Eggs provide high-quality protein, and coconut milk offers healthy fats (MCTs). The spices used have various health benefits. However, it is rich in calories and fat due to the coconut milk, so portion control is key.
One serving of Mutta Mappas (approximately 355g, including two eggs) contains around 450-500 calories, depending on the fat content of the coconut milk used.