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!!

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).

Beyond the egg curry

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.

• Shakshuka – an egg delicacy for any time of the day
• Egg Bhurji – the Indian scrambled eggs
• Spinach Omelette – a healthy breakfast omelette
• Masala Omelette – there is no breakfast buffet in India that doesn’t serve this favourite

Print Recipe

Egg Curry Kerala Style

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.

Prep Time15 mins

Cook Time30 mins

Total Time1 hr

Course: Breakfast, Main Course, Main Dish

Cuisine: Kerala

Servings: 4 people

Ingredients

• 4 eggs
• 2 tablespoons coconut oil or any vegetable oil of your choice
• 1/2 teaspoon mustard seeds
• 1 inch ginger finely chopped and crushed
• 6 cloves garlic crushed
• 4 medium onions
• 2 green chillies medium hot
• 1 sprig curry leaves
• 1 medium tomato ripe
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/2 tablespoon kashmiri chilli powder
• 1 cup coconut milk read notes
• 1/2 teaspoon black pepper coarsely ground
• salt
• Cilantro (Coriander leaves) to garnish

Instructions

• Place the eggs in a pot and pour water. The water level should be an inch above the eggs.
  
• Bring to a full boil. Switch off and close the pot with a lid.
• Scoop out the eggs after 13 minutes and transfer them to cold water.
• Thinly slice the onions. Chop and crush the ginger and garlic. Slit the green chillies lengthwise.
  
• Heat oil in a thick pan and temper the mustard seeds on a medium flame. I used a cast iron pan (cheena chatti).
  
• Add the ginger and garlic and cook for 30 seconds.
  
• Add the onions, mix well, and reduce to a low flame.
  
• Slowly cook the onions while stirring occasionally. The oil and low heat will prevent the onions from browning.
• Cook till the onions are tender and add the green chillies and curry leaves.
  
• Cook for a couple of minutes and add the finely chopped tomato.
  
• Cook until the tomatoes are mushy and disappear into the onion mix. Add turmeric powder, Kashmiri chilli powder and coriander powder.
  
• Add salt, mix well, and cook for another 2-3 minutes to have all spices evenly distributed.
  
• Now add the coconut milk. Mix well and bring to a simmer.
  
• Do NOT bring to boil. Add the coarse pepper powder. Mix well and switch off the flame.
  
• 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.
  
• Place the eggs in the curry. Let them soak in the curry.
• Garnish with the cilantro (coriander leaves)
  
• Serve hot with some chapati, appam or porota.

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).