തക്കാളി ചേർക്കാതെ രുചിയുള്ള കുറുകിയ നാടൻ മുട്ട കറി|| Nadan Mutta Curry||Kerala Style Egg Curry

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + coconut extract

Almond milk is lower in calories, while the milk + coconut extract option is more budget-friendly.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is less expensive.

Heat a pan and add 2.5 tablespoons of coconut oil.

Once the oil is hot, add 0.5 tablespoons of mustard seeds.

When the mustard seeds start to pop, add a sprig of curry leaves.

Add 3 medium onions and 3 small onions, sliced thinly, to the pan.

Add 0.5 tablespoons of ginger-garlic paste and 2 chopped green chilies according to your spice preference.

Add salt to taste and sauté the onions until they are soft and translucent, ensuring they do not dry out.

Cover the pan and cook on low flame, stirring occasionally, until the onions are browned.

Once the onions are browned, add the spices: 1 tablespoon of turmeric powder, 1 tablespoon of coriander powder, and 1 tablespoon of red chili powder (adjust the chili powder to your spice preference).

Sauté the spices until they are fragrant and the raw smell disappears.

Add 2.5 cups of hot water gradually, mixing well to achieve a thick gravy consistency.

Add 1 teaspoon of vinegar for tanginess and adjust according to taste.

Add 0.5 teaspoons of garam masala and a pinch of roasted and powdered fenugreek seeds.

Mix well and bring the mixture to a boil.

Once boiling, add 5 boiled eggs that have been peeled and cut in half.

Mix gently to coat the eggs with the gravy and simmer on medium flame for about 3-4 minutes until the gravy thickens and coats the eggs well.

Turn off the flame and optionally garnish with some chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens