Kerala Egg Curry is a delicious egg curry from Malabar region . Most of the Kerala cuisine are incomplete without the use of Coconut.
Yes , Coconut milk is one of the most prime ingredient of this delicious Egg curry. Heat from the spices balances the sweetness of coconut milk in this dish. Try to use freshly extracted coconut milk to get the actual taste in the curry.
Making this Egg Curry|Mutta Curry is quite easy , only time consuming part is extraction of coconut milk . Whenever I cook from coconut , I make sure to cut open a fresh coconut and use.
Using fresh coconut always enhances the taste of the dish . Even just sprinkling a tablespoon of grated fresh coconut on few of the dishes , takes the taste of the dish to next level .
Hence, while making any South Indian Dishes , if recipe calls for coconut /coconut milk , try to use the fresh ones. As it really adds lots of flavours and makes the final dish extremely delicious. Refer notes , to check how to extract Coconut Milk ?
Coconut Nutrition & Health Benefits : Coconut water , flesh ,milk and oil are highly nutritious, rich in fiber and packed with essential vitamins and minerals. Young coconut water is one of the highest sources of electrolytes. It is also low in calories, carbohydrates, sugars, and almost completely fat-free. Most importantly , it is high in ascorbic acid, B vitamins, and also proteins. Flesh, inside the coconut helps to restore oxidative tissue damage and contains a source of healthy fats, proteins, and various vitamins and minerals. Although coconut oil is a saturated fat , it is rich in a medium-chain fatty acid that can actually help boost metabolism and aid in fat loss. Irrespective of anything ,use coconut to boost your immunity , keep your heart healthy ,to restore thyroid function , to look slimmer and younger with healthy youthful skin and hair.
Other Similar Egg Delicacies from my blog are : Kolhapuri Egg Masala , Scrambled Egg Curry , Egg Masala and Poached Egg Curry.
RECIPE CARD FOR KERALA EGG CURRY
Recipe
Kerala Egg Curry
Ingredients
- 5 no's Egg
- ½ cup Onion finely chopped / 1 large onion
- 3 no's Green chillies ,finely chopped
- ½ tablespoon Garlic paste / 8 garlic cloves crushed
- ½ tablespoon Ginger Paste / 11/2 " inch ginger crushed
- ½ teaspoon Mustard Seeds
- 2 sprigs Curry Leaves
- 1 no Dried Red Chilli , broken into pieces
- 1 no Tomato finely chopped
- ¾ Cup Thick Coconut Milk
- 1 Cup Thin Coconut Milk
- ¼ teaspoon Turmeric Powder
- ¾ - 1 tablespoon Red chilli Powder
- ¾-1 tablespoon Coriander Powder
- 1 teaspoon Black Pepper crushed to Powder
- ½ teaspoon Fennel Seeds Powder
- ½-3/4 teaspoon Garam Masala Powder
- 2 tablespoon Coconut Oil or any cooking Oil
- 1.5-2 teaspoon Salt or as required
Instructions
- In a Saucepan , add eggs , add water to cover eggs by 1 inch , on a high heat bring it to boiling.
- Let eggs sit in hot water for about 10-12 minutes ,break open the shell , and slice the eggs into 2 halves.
- In a pan , add 2 tablespoon of coconut oil , add mustard seeds allow it to crackle .
- Now add in curry leaves and broken dried chillies and chopped green chilies, saute for a minute.
- Add ginger garlic paste and saute till the hint of raw smell vanishes.
- Now add in finely chopped ½ cup of onion and continue to saute till it looks translucent.
- Finely chop or roughly process 1 large tomato and add this into the onion mixture.
- Mix well everything and allow tomatoes to get cooked.
- Now add all the spices , mix well and saute for 2 minutes.
- Add 1 ½ cup of thin coconut milk ,mix well such that everything blends well together.
- Keep the flame on medium heat, add salt and bring it boil.
- Add in boiled eggs , gently mix everything such that masala coats everything.
- Close the lid and keep in simmer for about 10 minutes .
- Now add Thick coconut milk and continue to cook in simmer till you reach the desired consistency.
- Serve it with Appam , Puttu , Pathiri or even with Roti or steamed rice.
Notes
- Soak 1 ½ Cup grated coconut in ½ cup lukewarm water for 10 minutes , blend it to fine paste in a Mixer jar , pass coconut paste through the sieve get approx ¾ cup of thick coconut milk.
- For the same coconut residue , add 1 cup lukewarm water and blend in a mixer jar to get 1 Cup ,Thin Coconut Milk approximately.
How to make Kerala Egg Curry :
In a Saucepan , add eggs , add water to cover eggs by 1 inch , on a high heat bring it to boiling. Let eggs sit in hot water for about 10-12 minutes ,break open the shell , and slice the eggs into 2 halves.
In a pan , add 2 tablespoon of coconut oil , add mustard seeds allow it to crackle. Now add in curry leaves and broken dried chillies, chopped green chillies and saute for a minute.
Add ginger garlic paste and saute till the hint of raw smell vanishes.
Now add in finely chopped ½ cup of onion and continue to saute till it looks translucent.
Finely chop or roughly process 1 large tomato and add this into the onion mixture. Mix well everything and allow tomatoes to get cooked.
Now add all the spices , mix well and saute for 2 minutes.
Add 1 ½ cup of thin coconut milk ,mix well such that everything blends well together.
Keep the flame on medium heat, add salt and bring it boil.
Add in boiled eggs , gently mix everything such that masala coats eggs.
Close lid and keep in simmer for about 10 minutes .
Now add Thick coconut milk and continue to cook in simmer till you reach the desired consistency.
Serve it with Appam , Puttu , Pathiri or even with Roti or steamed rice.
Anonymous says
WOW recipe
Muktha says
Thank you