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Home » Recipes » Course » Breakfast » Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry

Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry

Published: May 20, 2016 · Modified: Oct 8, 2019 by Manju · This post may contain affiliate links · 20 Comments

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Spicy curry base that is finished with creamy coconut milk to balance out the spiciness is what makes this Kerala Style Egg Curry with Coconut Milk, so special. If you want to make it Vegan and skip the egg, you can just add a few other veggies like potatoes and carrots and it will still be just as good!

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Kerala Style Egg Curry with Coconut Milk - www.cookingcurries.com (2)

Spicy egg curry with those lacey and crispy palappams are all that you need for a weekend breakfast. Why just weekends? Breakfast any day with this on the menu is going to be a good day! I can promise you that.

Palappams or appams are made with a rice batter with coconut milk that is fermented with yeast. The batter needs to made the previous day and let to ferment and rise overnight to get the bubbly lacey quality to it. There is a special pan that is used to make these, but you can make them in a regular skillet too, just like pancakes. If you have had the Ethiopian Injeera bread, then this comes close to it.

Kerala Style Egg Curry with Coconut Milk - www.cookingcurries.com (5)

I have to be honest here. I have never made appams from scratch. I make it from the appam mix, which is basically just rice flour. Even if it is a mix, there is still quite a bit of work that goes into the mixing of the rice flour with coconut milk and warm water and adding the yeast to it and letting it ferment and rise overnight and all that. But once you get a nice fermented batter, making appams is a breeze.

Some of the meat eaters out there might argue that a chicken or a mutton curry might be the best combination for appams. But I know a few on the egg curry side of the camp as well. This egg curry made with coconut milk can be made for dinner to be eaten with rotis or rice as well.

Learn how to make deliciously creamy and spicy Kerala Style Egg Curry with Coconut Milk http://wp.me/p6LVyh-Bm

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Kerala Style Egg Curry with Coconut Milk - www.cookingcurries.com (4)

Kerala Style Egg Curry with Coconut Milk | Nadan Mutta Curry – The Recipe

Ingredients:

  • 8 Eggs
  • 1 tbsp – Coconut Oil
  • ½ tsp mustard seeds
  • 8 – 10 curry leaves
  • 1 red onion, chopped
  • 2 Roma tomatoes, chopped
  • 4 Thai green chillies (you can use less, if you want it less hot) – slit lenghtwise
  • 1 tsp ginger – garlic paste
  • 1 tsp garam masala powder
  • ½ tsp turmeric powder
  • ½ tsp crushed black pepper
  • 1 can coconut milk
  • salt, to taste

Method

Hard boil the eggs, peel and keep aside.
In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.
Add the chopped onions, ginger garlic paste and the green chillies. Sauté well for a couple of minutes till the onions turn slightly golden brown in color.
Throw in the turmeric and garam masala powder and sauté well for a couple of minutes till the raw smell of turmeric disappears.
Now add the tomatoes and sauté till they become soft.
Add the salt and crushed black pepper and stir well.
Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry. If you want you can make small slits in the eggs or cut them in half before you add them.
Remove from heat and serve hot.

Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry

Spicy curry base that is finished with creamy coconut milk to balance out the spiciness is what makes this Kerala Style Egg Curry with Coconut Milk, so special. If you want to make it Vegan and skip the egg, you can just add a few other veggies like potatoes and carrots and it will still be just as good!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian, Kerala
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 765kcal
Author: Manju
[recipe_key]

Ingredients

  • 8 Eggs
  • 1 tbsp Coconut Oil
  • ½ tsp mustard seeds
  • 8 - 10 curry leaves
  • 1 red onion , chopped
  • 2 Roma tomatoes , chopped
  • 4 Thai green chillies (you can use less, if you want it less hot) – slit lenghtwise
  • 1 tsp ginger – garlic paste
  • 1 tsp garam masala powder
  • ½ tsp turmeric powder
  • ½ tsp crushed black pepper
  • 1 can coconut milk
  • salt , to taste

Instructions

  • Hard boil the eggs, peel and keep aside.
  • In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.
  • Add the chopped onions, ginger garlic paste and the green chillies. Sauté well for a couple of minutes till the onions turn slightly golden brown in color.
  • Throw in the turmeric and garam masala powder and sauté well for a couple of minutes till the raw smell of turmeric disappears.
  • Now add the tomatoes and sauté till they become soft.
  • Add the salt and crushed black pepper and stir well.
  • Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry. If you want you can make small slits in the eggs or cut them in half before you add them.
  • Remove from heat and serve hot.

Nutrition

Calories: 765kcal | Carbohydrates: 32g | Protein: 47g | Fat: 48g | Saturated Fat: 23g | Cholesterol: 1309mg | Sodium: 1112mg | Potassium: 940mg | Fiber: 10g | Sugar: 15g | Vitamin A: 3235IU | Vitamin C: 206.7mg | Calcium: 268mg | Iron: 7.2mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

Kerala Style Egg Curry with Coconut Milk - www.cookingcurries.com

An easy and a crowd pleaser recipe!! Try it now! Kerala Style Egg Curry with Coconut Milk - www.cookingcurries.com
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Reader Interactions

Comments

  1. Candy says

    May 20, 2016 at 5:04 pm

    Sounds really rich and full flavors

    Reply
    • Manju says

      May 20, 2016 at 5:05 pm

      Thanks Candy!

      Reply
  2. Bree Hogan says

    May 20, 2016 at 6:50 pm

    Looks delicious! I love that you have described other options e.g. to make the curry vegan by omitting the egg and adding more veggies. Thanks!

    Reply
  3. Missy - Getting Fit to Find Myself says

    May 21, 2016 at 6:32 am

    The recipe looks very interesting. I love your photos they are wonderfully taken.

    Reply
  4. Jessica says

    May 22, 2016 at 6:34 am

    This sounds wonderful! I love curry!

    Reply
  5. Joy @ Joy Love Food says

    May 22, 2016 at 1:11 pm

    I have never had an egg curry, this sounds wonderful, especially with those bubbly, lacey appams, yum!

    Reply
    • Manju says

      May 22, 2016 at 6:14 pm

      Thanks! ?

      Reply
  6. Cori says

    May 22, 2016 at 2:38 pm

    I’m going to be sending this recipe to my Mother-In-Law, she knows how to cook good Indian for a Brit! Never herd of one like this.

    Reply
    • Manju says

      May 22, 2016 at 6:13 pm

      ? it’s a very regional dish not a mainstream one that you will find in restaurants

      Reply
  7. Michelle De La Cerda says

    May 22, 2016 at 4:06 pm

    This meal looks so comforting and delicious. I love curry!

    Reply
    • Manju says

      May 22, 2016 at 6:13 pm

      Thank you!! You will love this, I hope you try it sometime!

      Reply
  8. christine says

    May 22, 2016 at 5:19 pm

    Sounds like a great comfort meal. A totally new dish to me.

    Reply
    • Manju says

      May 22, 2016 at 6:12 pm

      It is very comforting! One four favorites!

      Reply
  9. Healing Tomato says

    May 22, 2016 at 7:02 pm

    5 stars
    I have always heard good things about Kerala’s curries. This is definitely very easy to make and your did a great job with the recipe.

    Reply
    • Manju says

      May 22, 2016 at 7:42 pm

      Thank you!! Some of the cleanest and simple but flavorful curries is what most of Kerala cuisine has – at least the vegetarian side of it!

      Reply
  10. leslie rossi says

    May 22, 2016 at 9:21 pm

    my fiancé would love this!

    Reply
  11. Jennifer Corter says

    May 23, 2016 at 6:14 am

    5 stars
    This looks tasty and something I would really like to try!

    Reply
    • Manju says

      May 23, 2016 at 5:37 pm

      I’m sure you will love it. It’s a favorite here!

      Reply
  12. Kristen from The Road to Domestication says

    May 23, 2016 at 6:35 am

    5 stars
    I think I would use less chilies, as I’m not a huge fan of anything spicy, but this looks delish!

    Reply
    • Manju says

      May 23, 2016 at 5:37 pm

      Sure! It will still keep the flavors intact!

      Reply

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