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A classic Kerala-style egg curry where hard-boiled eggs are gently simmered in a creamy, fragrant coconut milk gravy. It's delicately spiced and perfect with appam or rice.
For 4 servings
Sauté the Eggs
Prepare the Masala Base
Cook Aromatics and Spices
A classic Kerala-style egg curry where hard-boiled eggs are gently simmered in a creamy, fragrant coconut milk gravy. It's delicately spiced and perfect with appam or rice.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 422.35 calories per serving with 15.79g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
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Simmer the Gravy
Finish and Garnish
Replace eggs with pan-fried fish fillets (like pomfret or kingfish) to make 'Meen Molee', a very popular variation.
Substitute eggs with pan-fried paneer, tofu, or a mix of boiled vegetables like potatoes, carrots, and green beans.
For a slightly warmer flavor, add a pinch (1/4 tsp) of garam masala along with the other powdered spices.
For a richer gravy, you can add 1 tablespoon of cashew paste (soaked and ground cashews) along with the thin coconut milk.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Coconut milk and oil contain Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
The curry is flavored with spices like turmeric (containing curcumin), ginger, and garlic, which are well-known for their potent anti-inflammatory and antioxidant effects.
Garlic and ginger have antimicrobial properties, while the vitamins and minerals in the vegetables and spices can help support a healthy immune system.
One serving of Mutta Molee contains approximately 435-460 calories, primarily from the eggs and coconut milk. This can vary based on the fat content of the coconut milk used.
Yes, Mutta Molee can be part of a healthy diet. It's rich in protein from eggs and contains healthy fats from coconut oil and milk. The spices like turmeric and ginger offer anti-inflammatory benefits. It is, however, high in saturated fat, so it should be consumed in moderation.
Absolutely. Canned full-fat coconut milk is a convenient and excellent substitute for fresh. To get thin and thick milk, use the top creamy part of the can as 'thick milk' and dilute the remaining watery part with a little water to make 'thin milk'.
Mutta Molee is traditionally served with Appam (lacy rice hoppers) or Idiyappam (string hoppers). It also pairs wonderfully with plain steamed rice, roti, or bread to soak up the delicious gravy.
Yes, you can easily make a vegan version. Replace the eggs with firm tofu (pan-fried until golden), paneer, or hearty vegetables like potatoes, cauliflower, and mushrooms.
Store leftover Mutta Molee in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, being careful not to bring it to a rolling boil to prevent the coconut milk from splitting.
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