Egg Curry Kerala Style

Egg Curry Kerala Style

This Egg Curry Kerala Style is a delicious curry for a relaxed weekend breakfast or an easy weekday dinner! The wonderful balance of flavours will tempt you to go for second and third helpings! This egg curry (aka Mutta curry) has subtle sweetness from onions, creaminess from coconut milk, mild tanginess from tomato, and a hint of heat from chillies. It is a crowd pleaser!!

Tear a piece of chapati, hold it between your thumb, and fingers, and scoop up a piece of the egg with a lot of that thick, creamy egg curry! Now you can’t talk because that’s a mouthful! But who wants to!!

Egg curry Kerala style served with chapati
Kerala Style Egg Curry (Mutta Curry)

This egg curry Kerala style pairs well with chapati, appam, or porota. Everything about this recipe is simple. If I have to advise you to pay attention to something, it is the onions! Don’t rush! You have to spend some quality time, some TLC!

About this Egg Curry Kerala Style

Now to the process of making this Kerala style egg curry. Heat some oil (like any Malayali, I would swear by my coconut oil). Temper some mustard seeds, followed garlic and ginger. The oil will soak up all these aromas. Now we add onions and cook them slowly (like you mean it). This has to be done properly. I can’t stress this point enough. Then we add green chillies, curry leaves, masalas and continue cooking. Coconut milk is added towards the end of the cooking. We simmer for a few more minutes, before gently placing the boiled egg slices. Some chopped cilantro for garnish, and voila! we are ready!

I used half of a coconut to make the coconut milk. I grated the coconut, added a cup of water, gave it a quick blitz in a blender, and squeezed out the milk using a sieve. If you are using shop bought coconut milk you might want to dilute it (just follow instructions on the package to see how many coconuts they have used).

A scoop of the egg curry Kerala style
A scoop of the egg curry Kerala style

Beyond the Egg Curry Kerala Style

I am sure you’ll love this traditional Kerala recipe. If you love eggs like I do, I recommend you have a look at the following super easy recipes as well.

Print Recipe
Egg Curry Kerala Style Yum
This Egg Curry Kerala Style (aka Mutta curry) is packed with flavour - it has subtle sweetness from onions, creaminess from coconut milk, mild tanginess from tomato, and a hint of heat from chillies.
Egg Curry Kerala Style
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Egg Curry Kerala Style
Instructions
  1. Place the eggs in a pot and pour water. The water level should be an inch above the eggs.
    Hard-boiled eggs for Egg curry Kerala style
  2. Bring to a full boil. Switch off and close the pot with a lid.
  3. Scoop out the eggs after 13 minutes and transfer them to cold water.
  4. Thinly slice the onions. Chop and crush the ginger and garlic. Slit the green chillies lengthwise.
    Prep for Egg curry Kerala style
  5. Heat oil in a thick pan and temper the mustard seeds on a medium flame. I used a cast iron pan (cheena chatti).
    Tempering the mustard seeds - Egg curry Kerala style
  6. Add the ginger and garlic and cook for 30 seconds.
    Frying ginger and garlic for Egg curry Kerala style
  7. Add the onions, mix well, and reduce to a low flame.
    Slow-cooking onions for Kerala style Egg curry
  8. Slowly cook the onions while stirring occasionally. The oil and low heat will prevent the onions from browning.
  9. Cook till the onions are tender and add the green chillies and curry leaves.
    Green chillies and curry leaves added for Kerala style Egg curry
  10. Cook for a couple of minutes and add the finely chopped tomato.
    Tomatoes added to the mix for Kerala style Egg curry
  11. Cook until the tomatoes are mushy and disappear into the onion mix. Add turmeric powder, Kashmiri chilli powder and coriander powder.
    Spices added to the mix for Kerala style Egg curry
  12. Add salt, mix well, and cook for another 2-3 minutes to have all spices evenly distributed.
    Masala mix for Kerala style Egg curry
  13. Now add the coconut milk. Mix well and bring to a simmer.
  14. Do NOT bring to boil. Add the coarse pepper powder. Mix well and switch off the flame.
    Coarse black pepper added to Kerala style Egg curry
  15. Peel the eggs and cut them into halves. TIP: Use a thread to cut the eggs. It's much easier to cut than using a knife.
    Slice boiled egg into halves for Kerala style Egg curry
  16. Place the eggs in the curry. Let them soak in the curry.
  17. Garnish with the cilantro (coriander leaves)
    Egg curry Kerala style is ready
  18. Serve hot with some chapati, appam or porota.
Recipe Notes

I used half of a coconut to make the coconut milk. I grated the coconut, added a cup of water, gave it a quick blitz in a blender, and squeezed out the milk using a sieve. If you are using shop bought coconut milk you might want to dilute it (just follow instructions on the package to see how many coconuts they have used).

8 Comments

  1. Tried it on the weekend. It was awesome

    • The Take It Easy Chef

      Thank you very much Lisy for trying out my recipe!
      And super happy to learn that you it was awesome!! 🙂 🙂

  2. Oh this looks amazing and so flavorful! What a different way to use hard boiled eggs. Pinned too!

  3. I love eggs in any shape or form! This one is making my mouth water!

  4. Wow! Making your own coconut milk. Impressive! This dish looks amazing!

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