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 it.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 to post those recipes that I make frequently as its well versed and don't need much of writing down.Now,its 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 favorite potatoes too.Try and enjoy !!

Preparation time~20 minutes
Cooking time~20 minutes
Serves ~4
Ingredients
eggs/mutta 4
onion 1 half moon sliced thin
ginger-garlic paste/finely chopped 1tbsp
green chillies/pachamulakku 3 vertical slit
potato/urulakizhangu 1 large cubed
coriander powder/malli podi 2 tsp
garam masala 1/2 tsp
turmeric powder/manjal podi a good pinch
fenugreek powder/uluva podi 1/8 tsp
coconut milk/thengapaal,thin 2 cups
coconut milk/thengapaal thick 1/4 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 2tsp

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 6-10 minutes.Six minute gives a custardy egg yolk where as 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 saute for a minute.Then slide in the onions,green chillies and curry leaves.Saute until onion turns translucent.
• In the mean time,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.Saute 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.Add in the second milk now if you are using freshly squeezed 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 flavors gets seeped in the eggs.
• Heat another pan and add oil for tempering.Add sliced shallots and curry leaves when hot.Saute until the shallots turn pinkish brown.Turn off heat and pour over the curry.Serve warm after 5 mins with appam /chapathis.

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

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