Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry

January 27, 2014 · 11 comments

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

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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.

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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.

2011-11-27

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Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry
Serves 4
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Ingredients
  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
Instructions
  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 http://mirchmasala.me/

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{ 10 comments… read them below or add one }

1 Rafeeda January 28, 2014 at 2:40 am

mutta curry and appam is a marriage made in heaven! love the way ur curry looks… droolsome!

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2 Manju February 4, 2014 at 5:52 pm

Thanks Rafeeda!

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3 Prash @ Yummily Yours' January 28, 2014 at 11:12 am

Hey! I just made something similar last week. The recipe is not up on the blog yet but, talk about co-incidence huh! :)

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4 Manju February 4, 2014 at 5:54 pm
5 Eva Taylor January 29, 2014 at 12:21 pm

What an interesting dish to serve for breakfast! So full of flavours too. I am intrigued by the pancake (appams) they look very similar to the one’s we had in Morocco, which I immediately fell in love with! I bet if the eggs were soft boiled with the yolk left runny, it would even make an even more luxurious sauce.

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6 Manju February 4, 2014 at 5:53 pm

Hi Eva, Are you referring to injeera bread? Yes, this is pretty similar. It is also fermented but made with rice flour instead. Interesting that you would say that because everytime I eat injeera, I am reminded of appams. The idea of soft boiled eggs sounds really good!

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7 Poornima January 29, 2014 at 7:22 pm

Fabulous curry Manju, especially when paired with appams! So tempting!

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8 Manju February 4, 2014 at 5:54 pm

Thanks Poornima! Yes, I think this is a pair made in heaven!

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9 Anieka July 22, 2014 at 10:48 am

What is the difference between dosai and appam and iddyappam?

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10 Joe August 8, 2014 at 1:21 pm

One thing I have to say about the recipe.

I would add one more spoon of masala and half can of coconut milk and half water. Other than that every thing is prefect

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