Kerala egg curry recipe easy and spicy South Indian egg curry cooked in coconut milk. Hard-boiled eggs are cooked in aromatic, peppery gravy is comforting and utterly delicious. It tastes best with Paratha (Flatbread) and steamed rice. Low GI, Low Carb, Gluten-free and Keto friendly recipe.
Cooking this typical Kerala style coconut milk gravy itself is a therapy. I love how my kitchen smells with delicious aroma of spices and coconut. The flavors of spices in the gravy perfectly balance with the sweetness of coconut milk.
Another name for this curry is Nadan Mutta curry. The recipe of kerala egg curry I am sharing with you is hotel style Kerala egg curry (restaurant style). In kerala they serve it msotly with Rice, Malabar parotta, Idiyappam, and appam. My Husband and son love it with South Indian Paratha (layered flatbread). But my favorite meal with the egg curry is always a comforting bowl of egg curry and rice. Here are my 5 Best Egg Curry Recipes.
As we love all sorts of egg curries, I make egg curries in many different ways. I make both versions of Kerala egg curry. You can make gravy egg curry or dry egg curry, both ways it tastes great. Dry Kerala egg curry is more known as Kerala egg roast or Kerala Mutta roast. Here is my Kerala Egg Roast recipe.
Another curry with coconut gravy base is Kolhapuri egg curry. But taste wise and flavor wise it tastes absolutely different. Kerala egg curry is a perfect balance of aromatic spices, whereas Kolhapuri egg curry is spicy and high on heat from chilies. We love them both.
If you love egg dishes like my family does, you can try out various egg dishes. And if you love egg curries, you may like to try different styles of egg curries.
Spicy Kolhapuri Egg Curry / Anda Rasa
Mumbai Street Style Egg Curry
Punjabi Egg Masala Curry Recipe
Egg Dum Biryani
Kerala Egg Curry Recipe - South Indian Style Egg Curry
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- 4 Eggs
- 2 Onion medium sized sliced
- 3 green chilli
- 2 leaves Currysprigs
- 1 inch ginger 1piece
- 1 teaspoon mustard seeds
- 1 ½ teaspoons turmeric powder
- 1 teaspoon kashmiri chilli powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala
- ½ teaspoon coriander powder
- Salt to taste
- 1 tomato medium sized finely chopped
- 250 ml Coconut milk 1 ½ cups
- 2 Tbsp vegetable oil / sunflower oil
- Step1: Hard boil the eggs for 12 minutes. To see how to boil perfectly hard boil the eggs, click link for my video in the recipe notes below this recipe.
- Step 2: While eggs are boiling take a thick bottomed pan and heat up the oil in the pan and add 1tsp mustard seeds. Allow the mustard seeds to crackle and add finely chopped ginger. Along with this add 2-3 green chillies which is sliced lengthwise.
- Step3: sauce them for one minute on medium heat and add sliced onions to the pan. Now sauce the onion for 5-6 minutes on low medium heat. Keep it stirring in between for the even cooking.
- Step 4: When Onion turn light pink, add curry leaves followed by gram masala, turmeric powder, red chilli powder, coriander powder, black pepper powder and salt to taste. Mix them well and add finely chopped tomato.
- step5: Add ¼ cup of water and cook the masala till tomatoes are nice and mushy which will take 5-6 minutes. Keep it stirring in between to prevent the masala from burning and sticking to the bottom.
- Step 6: When Masala is cooked through and oil starts to separate, add coconut oil and mix it well. Allow the coconut curry base to simmer few minutes and add boil eggs to the curry.
- step 7: Let the eggs soak up some flavours of curry and simmer for 2-3 minutes. It is now ready to serve.
It tastes best with Hot and crisp malabar parotta, steamed rice, iddiappam or Apams.
In step 6, you’ve mentioned adding coconut oil, possibly a typo, I guess you meant coconut milk.