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!

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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.

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.

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

Ingredients:

• 8 Eggs
• 1 tbsp – Coconut Oil
• 1/2 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
• 1/2 tsp turmeric powder
• 1/2 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

Course: Main Course

Cuisine: Indian, Kerala

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 765 kcal

Author: Manju | Cooking Curries

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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Ingredients

• 8 Eggs
• 1 tbsp Coconut Oil
• 1/2 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
• 1/2 tsp turmeric powder
• 1/2 tsp crushed black pepper
• 1 can coconut milk
• salt , to taste

Instructions

1. Hard boil the eggs, peel and keep aside.
2. In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.
3. 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.
4. Throw in the turmeric and garam masala powder and sauté well for a couple of minutes till the raw smell of turmeric disappears.
5. Now add the tomatoes and sauté till they become soft.
6. Add the salt and crushed black pepper and stir well.
7. 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.
8. Remove from heat and serve hot.

Nutrition Facts

Kerala Style Egg Curry with Coconut Milk ~ Nadan Mutta Curry

Amount Per Serving

Calories 765 Calories from Fat 432

% Daily Value*

Total Fat 48g 74%

Saturated Fat 23g 115%

Cholesterol 1309mg 436%

Sodium 1112mg 46%

Potassium 940mg 27%

Total Carbohydrates 32g 11%

Dietary Fiber 10g 40%

Sugars 15g

Protein 47g 94%

Vitamin A 64.7%

Vitamin C 250.6%

Calcium 26.8%

Iron 39.9%

* Percent Daily Values are based on a 2000 calorie diet.