Egg curry - Mutta Curry (with coconut milk)
Egg Recipes, Gravy Recipes, Side Dishes

Egg curry – Mutta Curry (with coconut milk)

Egg curry - Mutta Curry (with coconut milk)

Hey there…

I had prepared this egg curry about four months back, on the day we went to my In Law’s house. It was a Sunday and my husband had to go to office for a half day work. So I thought I would pack chapati and egg curry for dinner as we would reach Tiruvannamalai late in the night. I did not get time to present the recipe well as I had to pack it. But nevertheless, the recipe turned out delicious. My husband, brother in law, father in law and Mother in law loved this. So hope you will try this too.

You will find many variations of egg curry in the internet. This one is the kerala version. Boiled egg immersed in fresh coconut milk and infused with the aroma of Indian spices.

Ingredients

Boiled egg                 – 6 numbers

Onion            – 1 large thinly sliced

Green chillies – 2 numbers

Ginger- garlic paste- 1 tsp each

Tomato          – 1 finely chopped

First coconut milk (thick) – 1 cup

Second coconut milk (mildly thick) – 1 1/2 cup

Turmeric powder – 1/2 tsp

Chilli powder – 1 tsp

Coriander powder- 1 1/2 tsp

Pepper powder- 1/2 tsp (add more if you prefer it spicy)

Fennel powder- 3/4 tsp

Garam masala powder- 1 1/2 tsp

Mustard seeds – 1 pinch

Curry leaves- 1 sprig

Coriander leaves- 1 tbsp (finely chopped)

Oil – 2 tbsp

Salt

 

Method

 

Heat oil in kadai and crackle mustard seeds. Add onion, curry leaves and chillies. Fry till the onion becomes translucent or soft. Add ginger garlic paste and fry till it gets aromatic. Add coriander powder, chilli powder, turmeric powder, pepper powder, garam masala powder, fennel powder and mix well. If you do not have fennel powder, please do not skip it. Just take a teaspoon full of fennel seeds and just coarsely grind in mortar and pestle.

Add tomato and fry till it becomes mushy/ oil starts to separate. At this stage pour in the second coconut (mildly thick) milk and some salt. Don’t be alarmed. It will not get curdled. Slice the boiled eggs into two and place them in the kadai.. Simmer it for 10 minutes and do not cover the kadai.

The gravy would have got thickened after 10 minutes. Pour in the first coconut (thick) milk and mix using a spatula/ spoon without breaking the egg. Let it simmer for another 10 minutes. The gravy will have the ideal consistency to have with Chapati.

Garnish with chopped coriander leaves. This mutta curry is traditional served with appam for breakfast, but it is equally yummm as lunch or dinner, with Idiyappam, Dosa, Idly or Chapati.

 

Pictorial

Egg curry - Mutta Curry (with coconut milk)

Heat oil

Egg curry - Mutta Curry (with coconut milk)

Add mustard seeds

Egg curry - Mutta Curry (with coconut milk)

Add onion, chillies and curry leaves

Egg curry - Mutta Curry (with coconut milk)

Add ginger- garlic paste

Egg curry - Mutta Curry (with coconut milk)

Add the powders.

Egg curry - Mutta Curry (with coconut milk)

Add tomato

Egg curry - Mutta Curry (with coconut milk)

Fry till the oil separates

Egg curry - Mutta Curry (with coconut milk)

Add the second coconut milk and salt.

Egg curry - Mutta Curry (with coconut milk)

Place the eggs, yolk side up and simmer for 10 minutes.

Egg curry - Mutta Curry (with coconut milk)

It’s simmered

Egg curry - Mutta Curry (with coconut milk)

Pour in the first coconut milk. Give it a nice swirl and simmer for 10 minutes.

Egg curry - Mutta Curry (with coconut milk)

Garnish with freshly chopped coriander leaves and done. Serve with Appam, Idiyappam, Chapati, Idly Dosa. You will love it.

 

 

Happy cooking!

1 thought on “Egg curry – Mutta Curry (with coconut milk)”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s