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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
Sauté Eggs and Prepare Tempering
Build the Masala Base
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
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A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 346.65 calories per serving with 12.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Simmer the Gravy
Finish the Curry
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.
Add one medium potato, cubed and boiled, along with the eggs into the gravy for a more filling and hearty curry.
Replace the eggs with firm tofu cubes or boiled chickpeas. Sauté the tofu in the beginning just as you would the eggs.
For a creamier and richer gravy, add a paste of 8-10 soaked cashews along with the thin coconut milk and simmer.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
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.
The presence of spices like turmeric (containing curcumin), ginger, and garlic lends anti-inflammatory benefits to the dish, which can help combat chronic inflammation.
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.
Yes, it can be part of a healthy diet. Eggs are an excellent source of protein and essential nutrients. Coconut milk provides healthy fats (MCTs), but it is also high in saturated fat, so moderation is key. Using fresh ingredients and controlling the oil quantity enhances its health benefits.
Absolutely. Canned coconut milk is a convenient alternative. For thin coconut milk, mix 1/2 cup of full-fat canned coconut milk with 1/2 cup of water. For thick coconut milk, use the canned coconut milk directly from the can without diluting.
Mutta Vevichathu pairs wonderfully with traditional Kerala breads like Appam (rice hoppers), Idiyappam (string hoppers), and Parotta. It also goes very well with plain steamed rice, ghee rice, or even chapati.
To naturally thicken the gravy, you can simmer it for a little longer before adding the thick coconut milk. Alternatively, you can mix 1 teaspoon of rice flour in 2 tablespoons of water to form a slurry and add it to the simmering thin coconut milk gravy, stirring continuously to avoid lumps.