Kerala Egg Curry | Mutta Curry | Authentic Kerala Curry | Under 30 minutes Recipe | Cookd

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk + coconut extract

Low-fat coconut milk reduces calories while maintaining flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is more economical and has a longer shelf life.

Blend together 1 cup of grated coconut with 1 cup of water and blend to extract the 1st press coconut milk. Add 1 ½ cups water to the same coconut and blend again to extract the 2nd press coconut milk.

Heat oil in a pan and crackle mustard seeds. Add the fennel seeds, ginger, garlic, onions, green chillies, curry leaves and ½ tsp salt.

Saute and cook on medium heat until the onions turn golden brown.

Add the turmeric powder, red chilli powder, Kashmiri chilli powder, coriander powder and black pepper powder. Saute and cook for 3 minutes, or until the raw smell of the spices disappear.

Add the tomatoes and Garam masala, saute and cook for 5 more minutes or until the tomatoes turn mushy.

Add the thin coconut milk and cook for a further 5 minutes.

Add the eggs to the gravy. Pour the thick coconut milk, coconut oil and fresh curry leaves and turn off the heat. Cover and allow it to rest for 5 minutes before serving with Appam, Parotta, Idiyappam or rice.

Cooking Techniques

Spice Level:

Allergens