Kerala Style Egg curry recipe | Naadan Mutta hotel style curry

Here is a delicious kerala style egg curry which is the best to go with appams. Appam and mutta curry (Egg curry) is one of Kerala’s signature breakfast combinations. I absolutely loved it.


 
The finishing touch of freshly ground black pepper and fresh curry leaves are the key elements of Kerala egg curry.

Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, sliced red chilies fried in hot oil. Most of the non-vegetarian dishes are heavily spiced.

Kerala is known for its traditional Sadya, a vegetarian meal served with boiled rice and a host of side-dishes, such as Parippu (Green gram), Papadum, some ghee, Sambar, Rasam, Aviyal, Kaalan, Kichadi, pachadi, Injipuli, Koottukari, pickles (mango, lime), Thoran, one to four types of Payasam, Boli, Olan, Pulissery, moru (buttermilk), Upperi, Banana chips, etc. The sadya is customarily served on a banana leaf.


 
Ingredients

Eggs – 4 hard-boiled
Onion – 1 large, chopped
Turmeric powder – 1/2 tsp
 Chilly powder – 1 – 1.5 tsp
 Coriander powder – 1.5 - 2 tsp
Garam masala powder – 1.5 tsp
Sugar – 1 tsp
Fennels /Badishep– 1/2 tsp, crushed
Pepper powder – 1/2 tsp
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Dry red chilies – 3 – 4
 Curry leaves – 1 sprig
 Cilantro – To garnish

masala paste to grind
 
Onion 1
tomato 2
4-5 garlic cloves
ginger -1 inch

 

method:
1.Heat oil in a deep pan. Splutter mustard seeds and fry dry red chilies and curry leaves.Grind all ingredients mentioned under " masala paste to grind"  to a fine paste, in a mixer.


2.Add ginger-garlic and cook, stirring, until fragrant for 1 minute. throw in onion with a bit of salt, and cook, stirring frequently, until soft, dark golden brown and slightly caramelized, about 10-15 minutes

3.Add the ground onion-tomato mixture mentioned under ‘To grind’ and saute until oil appears. reduce the heat. Add turmeric powder, chilly powder, coriander powder, and garam masala powder.

4.Add the crushed fennels, pepper powder,sugar and mix well.

5.Saute at low heat for about 1 minute taking care not to burn the powders. Cut the hard boiled eggs into half and slide into the pan.

6.Add 1.5  cups hot water, salt and bring to a boil. Cook covered for 2 – 3 minutes(add more water or coconut milk  if you want more gravy, and bring to boil)

7.Garnish with cilantro.

 8.This is an excellent pair for appams,  Roti,chapati and rice
 


Tips:

1.Cooking onion until almost caramelized is the key to the reddish brown color and beautiful flavor. Add a bit of salt to help the onions cook faster  and brown evenly.

2.Traditionally coconut oil is used to make the curry. However, I used saffola oil
3.you can add 1/2 cup thin coconut milk & 1 cubed potato to above curry