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Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk

Feb-26-2018
Priya Suresh
15 minutes
Prep Time
15 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Kerala
  • Boiling
  • Sauteeing
  • Side Dishes
  • Gluten Free

Ingredients Serving: 5

  1. 5 Eggs
  2. 2 Onions (finely chopped)
  3. 3 Tomatoes (chopped)
  4. 2 Green chillies (slit opened)
  5. 1tablespoon Ginger garlic paste
  6. 1/2teaspoon Turmeric powder
  7. 1/4teasponn Cumin powder
  8. 2tablespoon Coriander powder
  9. 1teaspoon Red chilly powder
  10. 1/2cup Thick coconut milk
  11. 1cup Thin Coconut milk
  12. Oil
  13. Salt
  14. Coriander leaves (as per need)
  15. 1teaspoon Fennel seeds
  16. 1 Bay leaf

Instructions

  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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