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A classic Kerala egg curry where boiled eggs are simmered in a rich, aromatic gravy of coconut milk, onions, tomatoes, and fragrant spices. This comforting dish is a staple in South Indian homes and pairs perfectly with appam, idiyappam, or rice.
For 4 servings
Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and transfer to an ice bath to cool. Once cool, peel the eggs and make 2-3 shallow slits on each one. This helps them absorb the gravy. Set aside.
Sauté Aromatics: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter completely, about 30 seconds. Add the curry leaves and slit green chillies, and sauté for another 30 seconds until fragrant.
Caramelize Onions: Add the sliced onions and a pinch of salt to the pan. Sauté, stirring frequently, for 10-12 minutes until they are soft, translucent, and have turned a deep golden brown. This step is crucial for the flavor of the curry. Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Build the Masala: Add the chopped tomatoes and cook for 5-6 minutes, mashing them with the back of your spoon, until they are completely soft and oil begins to separate. Reduce the heat to low, then add all the spice powders: turmeric, Kashmiri red chilli, coriander, and black pepper. Stir continuously for 1-2 minutes until fragrant. If the spices stick, add a splash of water.
Simmer the Curry: Pour in the thin coconut milk and the remaining salt. Stir well, scraping the bottom of the pan. Bring the mixture to a gentle simmer. Carefully add the slit boiled eggs to the gravy. Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to soak up the flavors.
Finish and Garnish: Stir in the garam masala powder. Turn the heat to the lowest setting and pour in the thick coconut milk. Gently mix and heat through for just 1-2 minutes. Do not let the curry boil after adding thick coconut milk, as it may curdle. Turn off the heat, garnish with fresh coriander leaves, and serve hot.
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A classic Kerala egg curry where boiled eggs are simmered in a rich, aromatic gravy of coconut milk, onions, tomatoes, and fragrant spices. This comforting dish is a staple in South Indian homes and pairs perfectly with appam, idiyappam, or rice.
This kerala recipe takes 50 minutes to prepare and yields 4 servings. At 395.25 calories per serving with 15.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Replace the boiled eggs with boiled and cubed potatoes, pan-fried paneer, or chickpeas. Add them at the same stage as the eggs.
For a richer, thicker gravy, add 1 tablespoon of cashew paste (made by blending 10-12 soaked cashews with a little water) along with the thin coconut milk.
Increase the number of green chillies or add an extra 1/2 teaspoon of black pepper powder along with the other spices for more heat.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Coconut oil and milk are sources of Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and converted into energy by the body.
The blend of spices like turmeric (containing curcumin), ginger, and garlic possesses powerful anti-inflammatory and antioxidant properties that help combat oxidative stress and support overall health.
A single serving of Nadan Mutta Curry (approximately 1 cup or 325g) contains around 380-450 calories. The exact count depends on the amount of coconut oil and the fat content of the coconut milk used.
Yes, it can be part of a healthy diet. It's an excellent source of protein from eggs. The coconut milk provides energy-rich fats, and the spices offer anti-inflammatory benefits. However, it is high in saturated fat from the coconut, so it's best enjoyed in moderation as part of a balanced meal.
This curry is traditionally served with Kerala breakfast staples like Appam (lacy rice pancakes), Idiyappam (string hoppers), and Puttu (steamed rice cylinders). It also pairs wonderfully with plain rice, ghee rice, chapati, or Malabar parotta.
Absolutely. Canned coconut milk is a convenient alternative. Use full-fat canned coconut milk. To get thin and thick milk, you can dilute about half of the can with an equal amount of water to create the 'thin milk', and use the remaining undiluted portion as the 'thick milk'.
Nadan Mutta Curry can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop, avoiding boiling.