Kerala Style Egg Curry
Kerala Egg Curry or Mutta Curry is a spicy egg curry made in Kerala style. It can be made with or without coconut milk.
5 tablespoon Coconut Oil
½ teaspoon Mustard Seeds
½ teaspoon Fennel Seeds
2 cups Onion sliced
1 cup Tomato chopped
1 teaspoon Ginger
2 teaspoon Garlic
20-25 Curry Leaves
2 teaspoon Coriander Powder
½ teaspoon Turmeric Powder
3 teaspoon Kashmiri Red Chilli Powder
½ teaspoon Black Pepper Powder
½ teaspoon Garam Masala Powder
6 Boiled Eggs
2 tablespoons Fresh Coriander
Heat oil in a pan.
Once the oil is hot, add mustard seeds, fennel seeds and let them crackle for a few second
Now add onion and ½ teaspoon salt and cook until onions turn slightly brown. (Add Salt according to your need only)
Add tomato, ginger, garlic and curry leaves and cook for 3-4 minutes until tomatoes are mushy.
Now add coriander powder, turmeric powder, red chilli powder, black pepper powder and garam masala powder and cook for a minute.
Now add a cup of water and salt.(You already added salt earlier so add salt for water only)
Then cover the pan and cook for 3-4 minutes on medium heat.
Add boiled eggs and cook for 3-4 minutes.
(After adding eggs you need to cook it for 3 to 40 minutes minimum to set masala in eggs)
Now It's Ready To Serve
Garnish with coriander or curry leave
s and serve it hot, it's best to eat with Kerala Poratat or Rice.