Egg curry, or muttai kulambu as it’s known in the Indian state of Kerala, has long been one of the most simple and satisfying dishes. Boiling eggs and cooking them with a tangy and aromatic sauce is an excellent way to make a quick meal with minimal effort. And while the traditional recipe varies slightly from region to region, this Kerala-style egg curry is one of the most popular dishes in South India.
Kerala-Style Egg and Potato Curry (Nadan Mutta Curry)
This Kerala-style egg curry is not just delicious, but it’s also incredibly easy to make. All you need is some hard-boiled eggs, potatoes, some spices, and a few tablespoons of oil. You’ll also need some chopped onions, fresh or dried curry leaves (also known as kari patta), and a few tablespoons of coconut milk or heavy cream to finish it off.
- 6 eggs, boiled and peeled
- 2 potatoes, cubed
- 1 onion, finely chopped
- 3 cloves of garlic, grated
- 3 teaspoons of ginger, grated
- 1/2 teaspoon of mustard seeds
- 2 tablespoons of oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 2 teaspoons of coriander powder
- 1 teaspoon of red chili powder
- 3 tablespoons of tomato paste
- Salt to taste
- Heat oil in a large saucepan over medium heat.
- Add the mustard seeds and wait until they start to crackle.
- Add the cumin seeds and stir for a few seconds.
- Add the chopped onions and fry until they are golden brown.
- Add the garlic and ginger, and fry for another 1-2 minutes.
- Add the spices—turmeric, coriander, and red chili powder—and fry for another minute.
- Add the tomato paste and fry for another 2-3 minutes.
- Add the boiled eggs and potatoes and mix well.
- Add enough water to cover the eggs and potatoes and bring to a boil.
- Reduce to a simmer and let cook for about 10 minutes.
- Add the curry leaves and coconut milk or cream and stir to combine.
- Simmer for another 5 minutes, or until the curry thickens.
- Season with salt and remove from the heat.
- Garnish with fresh coriander leaves, if desired.
- Serve over steamed rice or with roti or naan.
Frequently Asked Questions
What is the best way to cook eggs for this recipe?
We recommend boiling the eggs for this recipe. To do so, place the eggs in a saucepan of cold water and bring to a boil over medium heat. Once boiling, reduce the heat to low and let simmer for 10-12 minutes. Once done, remove the eggs from the heat and run them under cold water to stop the cooking process.
Can I use canned coconut milk or cream for this recipe?
Yes, you can. Just make sure to whisk it well before adding it to the curry to avoid any lumps.
This Kerala-style egg curry is deliciously flavourful and fragrant, and it’s also very versatile. If you’re feeling adventurous, try adding some additional vegetables like diced bell peppers, a handful of green peas, or some chopped spinach. Alternatively, if you are looking for an even richer curry, try subbing in some homemade ghee for the oil for an incredibly creamy and buttery curry. Regardless of how you make it, this Kerala-style egg curry is sure to please everyone at the dinner table.
To get a better understanding of how to make this Kerala-style egg curry, take a look at this video for a detailed step-by-step guide:
If you want to make your egg curry dinner complete, then consider grabbing this Norpro Nonstick Egg Poacher. It has four egg cups to easily poach eggs for your curry, and it’s made of a non-stick material for easy clean-up.
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