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Mutta Peera

Name: Mutta Peera
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 6 pcs egg; 0.75 cup coconut (fresh, grated); 2 pcs onion (small, finely chopped); 3 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 1 pinch turmeric powder; 1 pinch black pepper; 0.5 tsp salt; 2 pcs curry leaves; 1 tbsp coconut oil

RATING

4.6/5(98)

TASTE SCORE

8/10

A homestyle Kerala egg stir-fry where grated coconut, onions, green chilies, and soft scrambled eggs come together in a light, savory dish. It is quick to cook and pairs beautifully with rice, appam, or chapati.

PREP

10m

COOK

12m

SERVES

1 KATORI

218 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Prepare the eggs and vegetables.
1.Crack the eggs into a bowl.
2.Add turmeric powder, black pepper, and salt.
3.Beat lightly until just combined.
4.Keep the onion, green chili, ginger, grated coconut, and curry leaves ready.
saute · ~5 min
Cook the onion mixture.
1.Heat coconut oil in a pan over medium heat.
2.Add curry leaves, onion, green chili, and ginger.
3.Cook until the onion turns soft and lightly translucent.
4.Stir in the grated coconut and cook for 1 minute.
TIPKeep the heat medium so the coconut stays sweet and does not brown too much.
saute · ~3 min
Add the eggs and scramble gently.
Pour in the beaten eggs and let them sit for a few seconds. Stir slowly and keep folding until the eggs are softly set and mixed evenly with the coconut and onion.
TIPDo not overcook the eggs or the dish will turn dry and crumbly.
serve
Serve hot with rice, appam, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Beat the eggs only until combined; over-beating can make the scramble dense instead of soft.
2
Cook the onion just to translucent, not brown, so the dish keeps its light Kerala-style flavor.
3
After adding coconut, sauté only briefly to remove rawness while keeping its sweetness and moisture.
4
Let the eggs sit for a few seconds before folding so you get soft curds instead of tiny dry bits.
5
Use low to medium heat once the eggs go in; high heat can make Mutta Peera rubbery very fast.
6
Chop the green chilies and ginger finely so their heat and aroma spread evenly through the scramble.
7
This is best eaten fresh, but leftovers can be reheated gently in a pan for a minute to avoid drying out.