Kerala Egg Curry

Eggs are my forever favorite — you can have them for breakfast, lunch, or even dinner. It is such a versatile ingredient, is a good source of protein, and can be made into so many recipes. Whether it is an egg and cheese sandwich, egg salad with broghies, or egg roast with Appam or Chappathi — the recipes are countless. With that being said, here is my take (adapted from my mom’s recipe) on Nadan Mutta Curry aka Kerala Egg Curry.

Start by boiling 4 eggs. Leave it aside.

Laying out some of the ingredients.

In a pan, heat oil. Splutter mustard seeds. I like to stay far away from the stove when this process is happening.

Add thinly sliced onions, green chili (slit in half), curry leaves, and some salt into the pan. Sauté until onions turn light brown.

Add chopped garlic and ginger. Sauté for 5 minutes until the raw smell disappears.

After 5 minutes, add the spices. 1/4 tsp turmeric powder, 1 tbsp Kashmiri chili powder, 1 tsp pepper powder, 1/2 tsp fennel powder, 1 tbsp Corainder powder. Sauté it well. If it’s too dry, add a little bit of water. Sauté well.

Once the spices are combined and mixed well, add the chopped tomatoes. Cover the pan and cook for a couple of minutes until the tomatoes are softened.

Add 2 tsp garam masala powder. Add a splash of water and cover. Let it cook. Lower the flame.

After 3 minutes, add 1 can of coconut milk. Depending on how thick/thin you want the curry — you can decide on the amount of coconut milk. Mix well. Add salt if needed.

Then slice the boiled eggs in half. Add it to the curry. Let is simmer for 5 minutes for the masala to combine with the egg.

Creamy. Not too spicy. Coconutty.

Serve it with Appam, Puttu, Roti, Porotta, or even plain bread — anything that you can use to soak up the extra curry!

Let me know in the comment box if you ever try out this recipe. Trust me it’s worth waking up to the smell of freshly made Appam and Egg Curry…mmmhm!

Eggcellent,

A. Ben