Oct 18, 2013

Kerala Egg Curry

Kerala Egg Curry or Mutta Curry - A delicious egg curry, made of  boiled egg, tomato and Indian spices. Best with appam / idiyappam / chapati / pulao / ghee rice / puttu / Brown breads  ..

Homemade Garam Masala Powder for  Egg Curry

Makes: 3 level tablespoons


8 cardamom pods, remove seeds from cardamom pods

2 bay leaves (cassia leaves)

1 teaspoon peppercorns

1 teaspoon cloves

2 teaspoon cumin seeds

5 cm piece of cinnamon

2 teaspoon coriander  seeds


Heat iron on a medium heat. Reduce  the heat to low and gently dry  roast above spices until fragrant and crisp (approximate time 10 – 12 minutes on a medium to low heat). Keep aside to cool for half an hour.

Transfer dry roasted ingredients into  a small mixer bowl and make a fine powder and then sieve it through a fine sieve. Store it in an airtight container (or in Tupperware dry storage box).

Kerala Egg Curry

Serves: 3


2 tablespoon oil

2 onion (2 big size or 3 medium size onion), very thinly sliced and separate each layer

8 cloves garlic, sliced

½ teaspoon ginger, finely chopped

6 curry leaves

2 well ripe tomatoes (1 big size or 2 medium size), chopped

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

1 ¼  teaspoon coriander powder

1 teaspoon salt (or to taste)

200 ml water / 1 cup / 8 oz (Indian standard measuring cup)

3 boiled eggs

½ teaspoon garam masala powder (or a mix of ¼ teaspoon clove powder+1/4 teaspoon cinnamon powder + ¼ teaspoon clove powder +1/4 teaspoon cardamom powder – homemade spice mix)


Dilute red chilli powder, turmeric powder and  coriander powder in  2 tablespoon water (spice mix). Keep aside.

Heat oil in a pan. Add thinly sliced onion and fry on a low to medium heat until golden color.

Add sliced garlic, ginger and curry leaves. Fry on a medium heat until crisp and well combined with onions.

Add sliced tomato and fry for 2 – 3 minutes until well mixed.

Add diluted spice mix and stir on a low heat for 2 – 3 minutes until raw smell goes and well combined with other ingredients.

Add less than 1 cup water, salt to taste and garam masala powder or homemade spice mix. Mix all the ingredients well. Water level should be ½ - inch above onion masala. So add water according to that. Mix all the ingredients well.

Cover with a lid and cook on a low heat for 10 – 12 minutes until onion gravy well blended with spices and gravy thickens.

At this stage,  add boiled egg. Cover again and cook on a low heat for another 7 minutes.

Serve with appam / idiyappam / pulao / ghee rice / brown bread  … Consume this egg curry after half an hour. Then it will absorb all the flavours.

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