Kerala Style Mutta Mappas Recipe | Mildly Spiced Egg Curry with Coconut Milk

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + coconut extract

Almond milk is lower in calories, while the milk + coconut extract combo mimics the flavor.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

Heat coconut oil in a pan over medium heat until shimmering.

Add mustard seeds and fenugreek seeds, cooking until they splutter.

Sauté onions until translucent, about 5-7 minutes.

Stir in ginger, garlic, and green chilies, cooking until fragrant, about 2 minutes.

Add curry leaves and sauté for another minute.

Sprinkle in turmeric powder, red chili powder, and coriander powder, stirring to combine.

Pour in coconut milk and bring to a simmer, cooking for 5-10 minutes.

Season with salt and pepper to taste.

Gently add boiled eggs, ensuring they are coated with the sauce.

Simmer for an additional 5 minutes to allow flavors to meld.

Garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level:

Allergens