Kerala Nadan Mutta Curry (Kerala Egg curry in coconut milk, Kerala Egg Masala)
Eggs – 6 (hard boiled)
Onion – 2 medium (sliced thin and long)
Tomato – 1 small (chopped)
Green Chilli – 3
Ginger – 1’ piece (grated)
Turmeric – ¼ tsp
Cinnamon – 1’ stick
Black Pepper corns – 4
Coriander Powder – 4 tsp
Garam Masala – ½ tsp
Coconut milk – 2 cups (if using powder, use Organic one)
Mustard – ¼ tsp
Curry Leaves – 2 sprigs
Oil – 2 tbsp (using Organic coconut oil is more healthier and tastier)
1. Hard Boil the eggs, de-shell them and keep them aside.
2. Heat oil in a Kadai, pour oil. Once heated enough, add cinnamon and black pepper corn. Once the aroma starts to come, add mustard seeds and curry leaves.
3. Add grated ginger and green chillies and fry them for some time. Now add onions to the mixture, and let it fry till it becomes golden brown. Add a pinch of salt here to accelerate the process of frying onions.
4. Now add tomatoes, and sauté till it gets well blended.
5. Add turmeric, coriander powder and garam masala and mix well.
6. Mix 1 tbsp of coconut milk powder in ½ cup of warm water, and mix well. There shouldn’t be any lumps in it. If you are using coconut milk, add the 3rd and 2nd milk here.
7. Cut the eggs into half, length-wise and put them in the curry. Allow to boil for some time.
8. The gravy shouldn’t be very watery. It should have just the right amount of water.
9. Once you think the gravy has the right consistency, pour some more coconut milk to it, and switch off the stove when it is about to boil.
10. If you don’t have coconut milk or powder, you can use it with normal cow milk.
11. Voila! Nadan mutta curry is ready. It goes very well with Appam, Chapathi, Rotis or Dosa.