Kerala Style Mutta Curry | Egg Curry with Coconut Milk(Step by Step Pics)

Egg curry is made in a number of ways in Kerala, and this one is how my mom makes as a side for paalappams, idiyappams.I grew up tasting this curry and so make this curry very often, and that's the delay behind posting this recipe so late at my space too.I always postpone posting those recipes that I make frequently as it's well versed and don't need much of writing down.Now, it's been quite some time since I haven't posted any egg recipes.This curry pairs well with vellayappam(paalappam), kallappam, whole wheat paalappam and even chapathis.I make it for chapathis and all love it.There is addition of potatoes in this curry that adds substance to the curry along with eggs and gravy.Kids like this curry with appams and chapathis as there is no much spice in it, and they have their favourite potatoes too.Try and enjoy !!

Preparation time~20 minutes
Cooking time~20 minutes
Serves ~4
Ingredients
eggs/mutta 3-4
onion 1; half moon sliced thin
ginger finely chopped 2 tsp
green chillies/pachamulakku 3 vertical slit
potato/urulakizhangu 1 large or 2 medium cubed
coriander powder/malli podi 1.5- 2 tbsp
garam masala 1/2 tsp
turmeric powder/manjal podi 1/4 tsp
fenugreek powder/uluva podi 1/4 tsp
coconut milk/thengapaal,thin 1.5-2 cups
coconut milk/thengapaal thick 1/2 cup
curry leaves, a sprig/thandu
oil (preferably coconut oil) 1tbsp
salt to taste

to temper
shallots 3 sliced thin
curry leaves few
coconut oil 1 tbsp

Watch on YouTube-

Method

• Place the eggs in cold water upto 1" high in a sauce pan(add a tsp of salt, helps to remove shell faster) and bring to a boil.Let it boil from 6 to 10 minutes.Six minute gives a custard egg yolk, whereas 10 minute gives hard-boiled eggs.Set aside for 5 minutes and then drain the boiling water.Add cold water to the eggs, leave for 10 minutes(I usually crack the peel slightly and then add in cold water, which sometimes helps to get a clean boiled egg).Peel skin, wash and leave aside.
• Heat a pan and add oil.Add in the ginger-garlic paste/finely chopped and sauté for a minute.Then slide in the onions, green chillies and curry leaves.Sauté until onion turns translucent.
• In the meantime, add the coriander powder and garam masala powder in a blender jar with a tbsp of water and grind till smooth (mom uses ammi kallu for this)

• Add a pinch of turmeric powder, the ground masala.Sauté until the raw smell disappears.Add the thin coconut milk with potatoes.
• Cover and cook for 7–8 mins on medium flame or till potatoes gets nicely cooked. Mash the potatoes once they are cooked roughly, adds to the volume of the gravy.
• Add in the second milk now if you are using freshly extracted *coconut milk(I have used canned milk and so diluted accordingly and used 2 cups together).Simmer for another 3 minutes.
• Adjust salt if required, add the thick coconut milk and then switch off flame.Add the fenugreek powder, mix well and keep covered.
• Slice the eggs/make slits in the eggs and slide them in the curry.Pour the gravy over them so that the flavours gets seeped in the eggs.
• Heat another pan and add oil for tempering.Add sliced shallots and curry leaves when hot.Sauté until the shallots turn pinkish brown.Turn off heat and pour over the curry.Serve warm after 5 mins with appam /chapathis.

(UPDATED PIC)

NOTES
* I use homemade garam masala which has pepper powder in it.But if you use any others, then add 1/4 tsp of pepper powder too.
* The main spice in this curry is from the green chillies, so add as per tolerance.
* Fenugreek powder adds flavour to the curry.If you don't use fenugreek powder, then use fenugreek seeds.Use along with tempering and add to the curry.

* Use 3/4 grated coconut to extract the 1.5 cups thin coconut milk and 1/2 cup thick coconut milk if using freshly grated coconut. Refer this link here for extracting coconut milk.

Related Posts 
* Kerala Style Egg Roast
* Egg Curry
* Mutta Aviyal