Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk | How to make Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk

By Priya Suresh  |  26th Feb 2018  |  
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  • Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk, How to make Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk
Nadan Mutta Curry/Kerala Egg Curry With Coconut Milkby Priya Suresh
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    5

    People

9

0

About Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk Recipe

Nadan Mutta Curry is a super delicious coconut milk based egg curry which can be served very well as side dish or as gravy along with rice,dosas or idlies. Keralites serve this egg curry with Appam or Idiyappams, however this lipsmacking egg curry makes an excellent dish to enjoy with rice.

Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk

Ingredients to make Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk

  • 5 eggs
  • 2 onions (finely chopped)
  • 3 tomatoes (chopped)
  • 2 green chillies (slit opened)
  • 1tablespoon ginger garlic paste
  • 1/2teaspoon turmeric powder
  • 1/4teasponn cumin powder
  • 2tablespoon coriander powder
  • 1teaspoon red chilly powder
  • 1/2cup Thick coconut milk
  • 1cup Thin coconut milk
  • oil
  • salt
  • coriander leaves (as per need)
  • 1teaspoon fennel seeds
  • 1 bay leaf

How to make Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk

  1. Boil the eggs until turns hard-boiled. Cut slit on the eggs and keep aside.
  2. Heat the oil, fry the bay leaf and fennel seeds until they turns brown.
  3. Add the chopped onions and ginger-garlic paste and saute until the onions turns transculent.
  4. Add the green chillies, chopped tomatoes, cook until the tomatoes turns mushy.
  5. Now add turmeric powder, coriander powder, red chilly powder and salt. Saute for few minutes.
  6. Drop the eggs and cook for a while. Add the thin coconut milk and bring to boil. Cook for few minutes.
  7. Finally add the thick coconut milk and simmer for few seconds.
  8. Avoid boiling the coconut milk else it will curdle.
  9. Garnish with coriander leaves. Serve hot.

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