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
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.