Sep 20, 2011

Naadan Egg Curry (Kerala Mutta Curry - with coconut milk)



Naadan Egg Curry (Kerala mutta curry - with coconut milk)

A tasty egg curry, goes well with Appam / Idiyappam / Pulao / Ghee Rice...

Makes: 2

You will need

1 tablespoon oil
Extra 1 teaspoon oil
1 onion, finely sliced or
4 cloves garlic, finely sliced
1- inch piece ginger, finely sliced
1 spring curry leaves
1/2 teaspoon red chilli powder (3/4 teaspoon for more spicy)
1/4 teaspoon turmeric powder
2 boiled eggs
75 ml thick coconut milk
1/4 teaspoon garam masala powder (optional)

Method

Heat 1 tablespoon oil in a pan. Reduce heat to medium and shallow fry boiled egg till light brown on a low heat. Stir continuously. There is a color change will appear on boiled egg. Keep aside.

Add extra 1 teaspoon oil and heat on a medium heat.

Add sliced onion and fry till golden color.

Add sliced garlic, ginger and curry leaves. Saute well for 3 - 4 minutes or until lightly crisp.

Add turmeric powder and red chilli powder. Saute on a low heat until the raw smell goes.

Add coconut milk and salt o taste. Cover with a lid and cook on a low heat for 10 minutes or until the gravy thickens.

Add shallow fried boiled eggs and cook again for 5 minutes.

Sprinkle garam masala powder if required. Serve with Appam / Idiyappam / pualo / Ghee Rice...

3 comments:

Tina said...

amme kothiyavunnu...

Priya said...

Fingerlicking mutta curry..

beingFab said...

I tried this out for breakfast with appam, and it was a big hit!!