Mutta Vevichathu
A classic Kerala-style egg curry featuring hard-boiled eggs simmered in a rich and spicy coconut milk gravy. This fragrant dish, often called Nadan Mutta Curry, is a perfect accompaniment to appam, idiyappam, or rice.
For 4 servings
Prepare the Eggs
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil.
- Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process.
- Once cool enough to handle, peel the eggs and make 2-3 shallow slits on each one. This helps them absorb the gravy flavors.
Sauté Eggs and Prepare Tempering
- Heat 1 tablespoon of coconut oil in a wide pan or kadai over medium heat.
- Add a pinch of turmeric powder and chili powder. Gently add the slit boiled eggs and sauté for 2-3 minutes until they are lightly golden and blistered. Remove the eggs and set aside.
- In the same pan, add the remaining 2 tablespoons of coconut oil. Once hot, add the mustard seeds and allow them to splutter completely.
- Add the sprig of curry leaves and sauté for 30 seconds until fragrant.
Build the Masala Base
- Add the finely sliced onions to the pan and sauté on medium heat for 8-10 minutes, until they turn a deep golden brown. This step is crucial for the color and flavor of the curry.
- Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir continuously for 1 minute until the spices are aromatic, ensuring they don't burn.
Simmer the Gravy
- Add the finely chopped tomatoes and salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes turn soft and mushy, and oil begins to separate from the masala.
- Pour in the thin coconut milk, stir well to combine, and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes for the flavors to meld.
Finish the Curry
- Gently place the sautéed eggs back into the simmering gravy. Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
- Reduce the heat to the absolute lowest setting. Stir in the garam masala and the thick coconut milk.
- Gently heat for 1-2 minutes until just warmed through. Do not allow the curry to boil after adding thick coconut milk, as it may curdle.
- Turn off the heat, cover, and let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use freshly extracted coconut milk and virgin coconut oil.
- 2The key to a rich, dark gravy is to patiently sauté the onions until they are deep golden brown.
- 3Never boil the curry after adding the thick (first extract) coconut milk; it should only be gently heated to prevent curdling.
- 4For a tangier flavor, you can add a small piece of kudampuli (kokum) when you add the thin coconut milk.
- 5This curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Spicier Version
Increase the amount of green chilies to 3-4 and add 1/2 teaspoon of black pepper powder along with the other spice powders for extra heat.
With PotatoesWith Potatoes
Add one medium potato, cubed and boiled, along with the eggs into the gravy for a more filling and hearty curry.
Vegan AlternativeVegan Alternative
Replace the eggs with firm tofu cubes or boiled chickpeas. Sauté the tofu in the beginning just as you would the eggs.
Richer GravyRicher Gravy
For a creamier and richer gravy, add a paste of 8-10 soaked cashews along with the thin coconut milk and simmer.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Source of Healthy Fats
Coconut oil and milk contain Medium-Chain Triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
Anti-Inflammatory Properties
The presence of spices like turmeric (containing curcumin), ginger, and garlic lends anti-inflammatory benefits to the dish, which can help combat chronic inflammation.
Frequently asked questions
A typical serving of Mutta Vevichathu contains approximately 380-420 calories. The exact count can vary based on the amount of coconut oil and the fat content of the coconut milk used.