Kerala Style Mutta Curry; Egg Curry With Coconut Milk
Image Credit: mutta curry/

In India, there are many different ways to make an egg dish. The traditional method for creating egg curry involves mixing the egg in a mixture of robust and spicily flavorful spices and frequently frying the eggs first. Mutta curry is an egg curry from Kerala. Nadan Mutta Curry, a rich and creamy curry recipe that is very easy to make, is a Kerala-style egg curry made with coconut milk. It can be served with traditional Tamilnadu and Kerala dishes such as bread or Appam, Dosa, Parotta, Chapati, and Poori. Although coconut milk is a key ingredient in this unique egg curry from Kerala, it is fiery and spicy, unlike other coconut-based curry dishes. The curry is given a distinctive aroma that is extremely typical of the special curries from Kerala since it is cooked in coconut oil and completed with coconut milk. Onions are used as the curry's primary ingredient and are cooked until they are caramelised. Many common South Indian spice powders are added to balance out the sweetness of the onions and coconut milk. 

Tips to make perfect mutta curry-

  • Nothing ever comes near to the aroma of this recipe without the use of coconut oil and coconut milk.
  • For the curry to have the most flavour, it must be cooked as slowly as possible. In no way should you speed up the cooking process.
  • Eggs should be placed in cold water and boiled for exactly 12 minutes to achieve a hard-boiled result. Let them soak in cold water for about 10 minutes after draining the hot water. To acquire perfectly boiled eggs, crack the shell and take it off.
  • After adding coconut milk to the dish, resist the urge to boil it. In a hot environment, there is a good probability that it will split.

kerala mutta curry/

  • Eggs - 6 hardboiled and peeled make some slashes in it
  • Coconut Oil - 3 tblspn
  • Onion - 1 large finely chopped
  • Ginger Garlic paste - 1 tblspn
  • Coriander leaves / Cilantro - 3 tblspn finely chopped
  • Tomato - 2 pureed
  • Salt to taste
  • Sugar - 1 tsp
  • Whole Spices
  • Fennel Seeds / Sombu / Saunf - 1 tsp
  • Dry Red Chilli - 2
  • Curry leaves - 1 spring
  • Spice powders:
  • Chilli powder- 1 tsp
  • Coriander powder / Malli podi - 1 tblspn
  • Cumin powder / Jeera podi -1 tsp
  • Pepper Powder - 1 tsp
  • Turmeric powder/ manal podi -1 tsp
  • Garam Masala powder - 1 tsp


  • Heat some coconut oil in a kadai. Sauté for 30 seconds after adding all the full spices.
  • Mix well after adding the onions, ginger, and garlic paste. Cook this for a short while.
  • Add tomato puree, and combine thoroughly. Cook until oil begins to separate.
  • Add all the spice powders, salt, and sugar now, and thoroughly combine. For one minute, cook this.
  • Bring this to a boil after adding some water.
  • After adding the cooked eggs, simmer for 10 minutes.
  • Mix well after adding the coriander leaves.
  • Serve with roti, appam, or dosa.