Kerala egg curry recipe is quick, easy and spicy Kerala style egg curry cooked in coconut milk. This is also known as Nadan Mutta curry. This recipe is an authentic hotel style Kerala egg curry which is served with Chapati, rice, Malabar parotta, Idiyappam, and appam.
In Kerala egg curry boiled eggs are cooked in a typical Kerala style coconut milk gravy which is very spicy. The flavors of spices in the gravy are beautifully balanced with the sweetness of coconut milk. It’s easy and simple curry that can be served as delicious side dish.
Depending on the type of meal the egg curry can be served with various side dishes. I mostly serve the egg curry in breakfast with Appams, Palappams, and Idiyappam. If I am serving the mutta curry for lunch or dinner, I prefer to serve it with Parrota or steamed rice.
As we love all sorts of egg curries, I make egg curries in many different ways. Kerala egg curry is made with gravy or dry both ways it tastes great. Dry Kerala egg curry is more popularly known as Kerala egg roast or Kerala Mutta roast.
Kolhapuri egg curry is another of my favourite egg curry recipe. The base of Kolhapuri egg curry is made with coconut milk. But taste wise and flavor wise it tastes absolutely different. Kerala egg curry is a perfect balance of spices whereas Kolhapuri egg curry is spicy and high on heat from chilies. But we love them both.
If you love egg dishes like my family does, you can try out various egg dishes on the blog that I cook quite frequently at my home. And if you love egg curries, here are few different styles of egg curries that you may want to try cooking next time.
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