Nadan Mutta Curry (Egg Curry Kerala Style)
Author: Vimmy
Serves: 3-4
- Hard boiled eggs – 5
- Onion – 2 big
- Fennel seeds (perumjeerakam) – ½ tsp
- Ginger garlic paste – 3 tsp
- Tomato – 2 medium
- Red chilli powder – 1 tsp
- Kashmiri chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – 2 tsp
- Garam Masala – 1 tsp
- Water - ¾ cup
- Coconut Milk – ¾ cup
- Curry leaves – few
- Oil
- Salt
- Heat oil in a pan and add fennel seeds, minced onion and curry leaves.
- Cook with the pan covered and stir in between till onion turns brown in color (It takes approx 15-20 min for this)
- Add sliced tomato and cook till tomato becomes soft.
- Add ginger garlic paste and saute for 2-3 min.
- Add red chilli, kashmiri chilli, turmeric, coriander, garam masala, salt and saute for 2-3 min or till oil starts appearing on the sides of pan.
- Add water and mix well and allow it to boil.
- Cut boiled eggs into 2 and add it to the pan. Gently put the gravy on the top of the egg and cook with the pan covered for 4-5 min.
- Now add coconut milk and gently mix.
- Cook with the pan covered in medium flame for another 4-5 min.
- Pour 1 tbsp of oil/ghee on the top. Serve hot with appam/ chapati etc
Recipe by Vimmy's Recipe World at http://vimmysrecipeworld.com/nadan-mutta-curry/
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