Nadan Mutta Curry
My husband is very particular about side dishes with good gravy and I always keeps thinking what side dish to make for breakfast. This is one side dish which I make which has good gravy. Try it out!!!!
If you are looking for other egg recipe check out Nadan Mutta Roast & Spicy Potato and Egg Curry.
Nadan Mutta Curry Recipe
Ingredients:
- 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 – 3/4 cup
- Coconut Milk – 3/4 cup
- Curry leaves – few
- Oil
- Salt
(Note: Vary the amount of chilli as per you spice level. 1 Cup = 250ml)
Method:
- 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
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- 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
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Tagged: egg curry kerala style, egg curry with thick gravy, egg masala, kerala recipe, Nadan Mutta Curry, spicy egg curry
Since my wife is out to her native, my cooking was under test. Even though I know cooking I sometimes depend on internet to try something new. This time I wanted to try mutta curry with chappathi. I googled and found this website and tried. It was so tasty and I don’t believe that it was prepared by me. The recipe was very simple and the way u presented with both text and picture is appreciable. Thank you for making my desire to come true in simply way.
Dear Shinoj,
Happy to know that you are finding this space useful and thanks a lot for your feedback.
Cheers
Vimmy
Hi,
Today I surprised my wife by making mutta curry with your recipe and it was very good. Thanks for the recipe.
Tharun
Hello Tharun..Its one of the most cheerful feedback which i have got
Felling happy for both of of you…Happy Cooking!!!!! Cheers Vimmy
I followed your recipe and have just finished making the nadan mutta curry. It has turned out fab and has the typical nadan taste that I was looking for. Thank you Vimmy.
Thankam
Happy to know that you liked it Thankam and thanks for sharing your feedback…..Cheers Vimmy