Tips Of Making Kerala Egg Curry With Coconut Milk For Dinner

Updated:Mar 01, 2025

Kerala-style egg curry is a rich and creamy curry that is incredibly easy to prepare. It can be served with bread or other traditional Tamil Nadu and Kerala dishes like appam, dosa, parotta, chapati, and poori. Despite using coconut milk as a basic ingredient, this egg curry is spicy in contrast to other curry recipes that use coconut.

Tips Of Making Kerala Egg Curry With Coconut Milk For Dinner

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A staple in Kerala homes, Kerala Egg Curry with Coconut Milk, also called "Nadan Mutta Curry," is a tasty dish and is an ideal choice for a quick and hearty dinner. This curry contains an aroma that is distinctly Kerala's speciality which is made from hard-boiled eggs and coconut oil as well as coconut milk. The bases of the curry contains onions, which are cooked until they have a caramelised texture. This dish requires a variety of common South Indian spice powders. Finding the ideal liquid consistency and balancing the spices are essential for making a delicious egg curry.

Selection Of Proper Ingredients

The key ingredients are sliced onions, coconut milk, and four to six hard-boiled eggs. Canned coconut milk can also be used. For better flavour, add tomatoes, curry leaves, ginger, garlic, and green chillies. A mixture of spices is a must to form the unique taste, which includes turmeric powder, red chilli powder (Kashmiri chilli powder for the colour), coriander powder, cumin powder, black pepper powder, fennel powder and most importantly, garam masala.

Preparing The Eggs

The eggs must be properly hard-boiled. After cleaning the eggs, boil them for three minutes and then turn off the heat. After that leave the eggs in the hot water for half an hour. Peel the eggs gently, then cut them in half or make cuts all over. The flavour and texture of the eggs are improved by frying them before adding them to the gravy. Add 1/4 tsp of turmeric powder to a pan with 1 tbsp of heated oil, then cook the eggs over low heat for 2 minutes, or until golden.

Also read: Tillotama Shome Relishes A Lunch Spread Of Vegetarian Kerala Dishes

Preparation Of The Masala

The curry's main ingredient is the masala, or spice mixture. Curry leaves, sliced onions, and slit green chillies are added to a kadai with coconut oil. Fry the onions till lightly brown. After roughly grinding or pounding the ginger and garlic add this paste to the onions and sauté for a few seconds. Then add the turmeric, cumin, coriander, chilli powders and stir for a few seconds. After that, add the tomatoes, either sliced or pureed and heat until they are soft and the oil begins to separate from the mixture.

Adding Coconut Milk & Simmering

The unique creaminess and flavour of this dish are derived from coconut milk. Simmer for a few minutes after adding around two cups of coconut milk to the pan. The boiled eggs should then be carefully added to the curry. Stir thoroughly and cook for 3–4 minutes over low heat, covered. Lastly, turn off the heat and add around 1 cup of thick coconut milk. If necessary, add a bit more water to change the consistency. For extra freshness, garnish with chopped curry and coriander leaves.

Tempering

An additional layer of flavour and aroma is added through tempering. Pour the coconut oil into a small pan and heat, then add the mustard seeds. Add curry leaves and roughly chopped onions. Pour this tempering over the curries after frying until light brown.

Serving Tips

Kerala egg curry is best enjoyed when served hot with steamed rice, which lets you enjoy the flavourful curry. The richness of the curry can be counterbalanced with a simple cucumber salad or a side of vegetable stir-fry for extra texture and taste.