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Egg curry / Mutta curry

Subashini Murali
20 minutes
Prep Time
15 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Egg curry / Mutta curry RECIPE

Boiled eggs cooked in fresh coconut and chashew gravy

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Simmering
  • Boiling
  • Sauteeing
  • Side Dishes

Ingredients Serving: 5

  1. 5 hard boiled eggs
  2. 1 tbsp ginger garlic paste
  3. 1/2 tsp turmeric powder
  4. salt to taste
  5. oil
  6. Curry leaves and coriander for garnishing
  7. For masala paste
  8. 1 cup shredded coconut
  9. 3 cloves
  10. 2 Green cardamoms
  11. 1 small piece of cinnamon
  12. Piece of black stone flower
  13. 1/2 tsp cumin
  14. 1/2 tsp pepper
  15. 2 tbsp coriander
  16. 8_10 dry red chillies
  17. Vengaya vadagam small piece ( its a mixture of shallots , mustard Cummins, fenugreek chiilies, black gram mixed together and sundried and used for seasoning )
  18. 2 onions chopped
  19. 3 tomatoes chopped
  20. 10 cashews


  1. Heat a pan with a tsp of oil and fry the given whole spices in medium flame till you feel the aroma of spices and remove it in a plate
  2. In the same pan roast the shredded coconut til it turns golden colour
  3. Now add little oil and saute the chopped onions till it softens
  4. Add the tomatoes and saute it till it turns mushy and switch off the flame
  5. Once cooled grind all the ingredients with cashews to a smooth paste
  6. In a deep pan take 2_3 tbsp of oil and fry the boiled eggs till it turns golden colour and keep aside
  7. In the same pan add in the grinded masala paste , ginger garlic paste , turmeric powder , salt and saute till the oil oozes out
  8. Pour 1 cup of water to the masala and let it boil .
  9. Add the fried eggs and simmer it for 5 minutes
  10. Add water as per the consistency of the gravy you need
  11. Garnish with chopped curry leaves and coriander

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