This Kerala egg curry recipe is easy and spicy South Indian egg curry cooked in coconut milk. Whether you enjoy it with parotta, puttu, or a simple bowl of Jeera Rice Recipe, this Kerela style egg curry will surely warm your soul and fill you up.

For making this Kerala egg curry, hard-boiled eggs are cooked in a peppery and spiced gravy. This recipe is low GI, low carb, gluten-free, and keto-friendly. That makes it an ideal choice if you are following a specific dietary preference.

The flavors of spices perfectly complements the natural sweetness of coconut milk. Not only the curry taste delicious it smells heavenly.

This hotel style Kerala egg curry is also known as Nadan Mutta curry. There are 2 types of popular mutta curries. One is this curry with the gravy. Other is dry egg curry known as Egg Roast.

Why Try This Recipe?

  • Rich and Flavorful: The combination of coconut milk, aromatic spices, and boiled eggs creates a curry that is rich in flavor and comforting.
  • Keto and Gluten-Free: This dish is a great option for those following a Keto diet or a gluten-free diet without compromising on taste.
  • Quick & Easy: The curry is simple to prepare, with a straightforward method and easy-to-find ingredients.
  • Healthy and Nutritious: Packed with protein from the eggs and healthy fats from the coconut milk, this curry is both nutritious and satisfying.
  • Versatile: Serve it with parotta, puttu, or steamed rice to suit your preference and make it the perfect meal for any occasion.

Ingredients Needed

  • Eggs – The main protein base of this curry, boiled to perfection.
  • Onion – Adds sweetness and depth to the curry’s base.
  • Green chilies – For that mild heat and flavor.
  • Curry leaves – A key ingredient for authentic Kerala flavor.
  • Ginger – Adds a subtle warmth and spice to the curry.
  • Mustard seeds – For tempering and adding a bit of crunch.
  • Spices – Turmeric, Kashmiri red chili powder, black pepper, garam masala, and coriander powder for depth of flavor.
  • Tomato – For a tangy base that balances the richness of coconut milk.
  • Coconut milk – For the creamy, soothing texture that brings everything together.
  • Vegetable oil – For cooking the spices and curry base.

How To Make Kerala Egg Curry

  • Hard boil the eggs for 12 minutes. (Click the link in the recipe notes below for a video on how to boil eggs perfectly.)
  • Heat oil in a thick-bottomed pan and add mustard seeds. Allow them to crackle, then add finely chopped ginger and sliced green chilies.
  • Sauté for 1 minute on medium heat, then add sliced onions. Cook for 5-6 minutes on low-medium heat, stirring occasionally for even cooking.
  • Once onions turn light pink, add curry leaves and the following spices: garam masala, turmeric powder, red chili powder, coriander powder, black pepper powder, and salt. Mix well and add finely chopped tomato.
  • Add 1/4 cup of water and cook the masala until the tomatoes become soft and mushy (about 5-6 minutes). Stir occasionally to prevent burning and sticking.
  • When the masala is cooked through and the oil starts to separate, add coconut milk and mix well. Let the curry simmer for a few minutes.
  • Add the boiled eggs to the curry and let them soak up the flavors for 2-3 minutes. The curry is now ready to serve.

Recipe Notes and Tips

  • To ensure the hard-boiled eggs are perfectly cooked, use the method mentioned in the recipe notes for precise timing.
  • The key to a great Kerala egg curry is the balance of spices. Make sure to cook the masala well before adding the coconut milk to avoid a raw taste.
  • If you prefer a thicker curry, reduce the coconut milk or allow the curry to simmer longer until it reaches your desired consistency.
  • Always taste and adjust seasoning before serving. The balance of salt, spices, and coconut milk is crucial to a delicious outcome.

Substitutions You Can Make

  • Coconut milk: You can substitute coconut milk with almond milk or cashew cream for a different texture.
  • Green chilies: If you prefer less heat, you can skip the green chilies or use mild red chilies.
  • Curry leaves: If you can’t find curry leaves, bay leaves or lime zest can be a substitute for a slight change in flavor.
  • Boiled eggs: You can use scrambled eggs instead of boiled eggs for a different texture and flavor.
  • Vegetable oil: Use olive oil or coconut oil for a richer flavor and healthier option.

Creative Variations You Can Try

  • Add Vegetables: Toss in some spinach or carrots to make the curry even more nutritious and colorful.
  • Make it Spicier: Add extra green chilies or chili powder for those who prefer a fiery kick.
  • Use Chicken: Instead of eggs, you can try this curry with chicken pieces for a meatier version.
  • Add Fresh Herbs: Garnish with cilantro or mint leaves to add a fresh and aromatic touch to the curry.
  • Low-fat Option: Use low-fat coconut milk or skimmed milk for a lighter version.

How to Serve the Recipe

  • Serve with Parotta: This curry pairs beautifully with Malabar parotta or laccha paratha.
  • Steamed Rice: For a comforting meal, serve the curry with a bowl of steamed rice.
  • Idiyappam: A traditional Kerala pairing, idiyappam (string hoppers) works wonderfully with the coconut egg curry.
  • Puttu: This Kerala specialty made from rice flour and steamed is another perfect side to enjoy with egg curry.

Storing and Reheating

  • Storing: Store any leftover curry in an airtight container in the refrigerator for up to 2-3 days.
  • Reheating: Reheat the curry gently on the stove or in the microwave. If it thickens, add a splash of water or coconut milk to loosen the consistency.

FAQs

Can I use a different type of milk?

Yes, you can substitute coconut milk with almond milk or cashew milk, but it may alter the flavor slightly.

Is this dish suitable for a keto diet?

Absolutely! It’s low carb, low GI, and keto-friendly, making it a perfect choice for anyone following a keto diet.

Can I make this curry ahead of time?

Yes, the curry tastes even better the next day once the flavors have melded together.

Can I use a different type of milk?

Yes, you can substitute coconut milk with almond milk or cashew milk, but it may alter the flavor slightly.

More Such Recipes

Watch Video

Kerala Egg Curry – Kerala Nadan Mutta Roast

4 from 1 vote
Cuisine Indian, indian cuisine, south indian

Ingredients
  

  • 4 Eggs
  • 2 Onion medium sized sliced
  • 3 green chilli
  • 2 leaves Currysprigs
  • 1 inch ginger 1piece
  • 1 tsp mustard seeds
  • 1 1/2 teaspoons turmeric powder
  • 1 teaspoon kashmiri chilli powder
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon coriander powder
  • Salt to taste
  • 1 tomato medium sized finely chopped
  • 250 ml Coconut milk 1 1/2 cups
  • 2 Tbsp vegetable oil / sunflower oil

Instructions
 

  • 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 1/4 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.

Notes

How to Hard Boil the Eggs in perfect way. 
Serving suggestions
It tastes best with Hot and crisp malabar parotta, steamed rice, iddiappam or Apams.
Tried this recipe?Let us know how it was!

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