Kerala Style Egg Curry Recipe Mutta Curry Whiskaffair

on Aug 17, 2022 Here are some more egg curry recipes that you may like: Chettinad Egg Curry, Kolhapuri Egg Curry, Masala Egg Curry, Mughlai Egg Korma, and Egg Butter Masala.

About Kerala Egg Curry

Kerala-style Egg Curry (Mutta Curry) is a simple egg dish from the state of Kerala, India. This curry is made in almost all households and can be made with or without adding coconut or coconut milk. It is made in coconut oil, which gives it a unique taste and aroma and distinguishes it from other egg curry recipes.

Serving Suggestions

Kerala egg curry tastes great with Appam, Malabar Parottas, Idiyappam (String Hoppers), or Kerala Parotta. Eggs – Try to use free-range organic eggs for the best taste. However, any eggs will work in the recipe – White Eggs, Brown Eggs, Desi Eggs, or any other. Spice Powders – You will basic Indian spice powders like coriander powder, turmeric powder, Kashmiri chili powder, black pepper powder, and garam masala powder. Others – You will also need mustard seeds (sarson), fennel seeds (saunf), onions, tomatoes, fresh ginger, garlic, curry leaves, salt, and cilantro (fresh coriander leaves). Some people also add fenugreek seeds (methi dana) to their recipe. You can try it too. If you are making it with coconut milk, you will need thin and thick coconut milk. If using homemade coconut milk, the second extract is the thin coconut milk. If using canned coconut milk (or coconut cream), dilute it with water to make thin coconut milk. To make 1 cup of thin coconut milk, mix together ¼ cup thick coconut milk with ¾ cup water. To make the curry spicier, you can add some green chilies to it. Note – You can also add ¼ teaspoon of fenugreek seeds at this stage.

1 cup finely chopped tomatoes 1 teaspoon finely chopped ginger 2 teaspoon finely chopped garlic 20-25 whole curry leaves

2 teaspoon coriander powder ½ teaspoon turmeric powder 3 teaspoon Kashmiri red chilli powder ½ teaspoon black pepper powder ½ teaspoon garam masala powder

Cover the pan with a lid and cook for 3-4 minutes. Check for salt and add more if needed. Garnish with 2 tablespoon chopped cilantro and serve hot. You can also chop the boiled eggs into small pieces and add them to the masala for a change. Shallow fry the eggs in 1 tablespoon coconut oil to make the curry even more indulgent. You can also serve it along with Plain Tawa Paratha, Lachha Paratha, Kerala Style Ghee Rice, or simple Steamed Rice.

Storage Suggestions

You can store this delicious egg curry in an airtight container for up to 3 days. Reheat in a pan or microwave until hot before serving. If the curry has thickened after refrigerating, then add some water to it before reheating.