മുട്ട കറി | Egg Curry Recipe |Kerala Style Mutta Curry Recipe |Malayalam

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 pot and add some coconut oil.

Once the oil is hot, add one chopped onion and sauté.

Add 2 chopped green chilies and sauté.

Add 2 teaspoons ginger-garlic paste and sauté.

Add 5-6 crushed garlic cloves and some salt, then sauté until the onion is soft, without changing color.

Add a few curry leaves and sauté until soft.

In the meantime, prepare a spice paste in a mixer bowl with 4 small onions, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 tablespoon coriander powder, 1/2 teaspoon garam masala powder, and 1/2 teaspoon black pepper powder, adding 1 tablespoon water to make a paste.

Add the spice paste to the sautéed onions and mix well, cooking on low flame for 2 minutes until the raw smell disappears.

Add 1.5 cups of coconut milk and mix well, ensuring it doesn't split by stirring continuously.

Add 2 medium-sized cubed potatoes and some salt, mixing well.

Cover the pot and cook on medium flame for 10-12 minutes, stirring occasionally until the potatoes are cooked.

After 10-12 minutes, check the potatoes; they should be cooked.

Add 1/2 cup of thick coconut milk, mixing well without boiling.

Check the salt and adjust if necessary; if you want some tanginess, add 1/2 teaspoon vinegar (optional).

Add 4 boiled eggs, cutting them in half if desired, and mix gently.

In a separate pan, heat some coconut oil and add 1 teaspoon of ghee if using.

Once hot, add 3-4 sliced small onions and sauté until golden brown.

Add 2 chopped dried red chilies and a few curry leaves to the sautéed onions.

Pour this mixture over the curry and let it simmer for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens