Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry

January 27, 2014 · 11 comments

in Breakfast,Breakfast - South India,Coconut,Coconut Milk,Cuisine : Indian,Cuisine : Kerala,Eggs


Nice and spicy egg curry with those lacey yet crispy appams are exactly what you need for a Sunday breakfast. Why just Sunday? Breakfast any day with this on the menu is going to be a good day! I have to be honest here. I have never made appams from scratch. I make it from the appam mix. Even if it is a mix, there is still quite a bit of work that goes into the mixing of the rice flour with coconut milk and warm water and adding the yeast to it and letting it ferment and rise overnight and all that. But once you get a nice fermented batter, making appams is a breeze.


Some of the meat eaters out there might argue that a chicken or a mutton curry might be the best combination for appams. But I know a few on the egg curry side of the camp as well. This egg curry made with coconut milk can be made for dinner to be eaten with rotis or rice as well.



Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry
Serves 4
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  1. Eggs - 8
  2. Coconut Oil - 1 tbsp
  3. Mustard Seeds - 1/2 tsp
  4. Curry leaves - 8 to 10
  5. Red Onion - 1, chopped
  6. Tomatoes - 2, chopped
  7. Thai Green Chillies - 4, slit (use less for less heat)
  8. Ginger Garlic paste - 1 tsp
  9. Garam masala powder - 1 tsp
  10. Turmeric powder - 1/2 tsp
  11. Crushed black pepper - 1/2 tsp
  12. Coconut Milk - 1 can
  13. Salt - to taste
  1. Hard boil the eggs, remove shell and keep aside.
  2. In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.
  3. Add the chopped onions, ginger garlic paste and the green chillies. Saute well for a couple of minutes till the onions turn slight golden brown in color.
  4. Throw in the turmeric and garam masala powder and saute well for a couple of minutes till the raw smell of turmeric disappears.
  5. Now add the tomatoes and saute till they become soft.
  6. Add the salt and crushed black pepper and stir well.
  7. Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry. If you want you can make small slits in the eggs or cut them in half before you add them.
  8. Remove from heat and serve hot.
Mirch Masala


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