Kerala Style Egg Curry
South Indian • Non-Vegetarian
How to Make Kerala Style Egg Curry (Traditional & Healthy Version)
Kerala Style Egg Curry, locally known as Mutta Curry, is an aromatic, coconut-based curry from the tropical southern state of Kerala, India. This dish is celebrated for its robust flavors, creamy texture, and the use of local spices like mustard seeds, curry leaves, and fresh coconut milk. Traditionally enjoyed with appam, puttu, or brown rice, this curry is a staple in many Kerala households and is often prepared for breakfast or as a hearty snack. The rich, golden curry, infused with the subtle sweetness of coconut and the heat of black pepper and green chilies, brings together the essence of Kerala’s coastal cuisine. Eggs are gently simmered in a luscious gravy, making this dish both satisfying and comforting. Kerala Style Egg Curry is not only delicious but also nutritious, providing a balanced combination of protein and healthy fats. It is a popular choice during Onam and Vishu festivals, and is often served at special family gatherings. This health-conscious recipe uses minimal oil and skips heavy cream, making it suitable for calorie-conscious eaters without compromising on authentic taste. Whether you’re looking to spice up your breakfast or enjoy a light meal, this curry offers both tradition and nutrition in every spoonful.
Ingredients(for 1 bowl with 2 eggs and curry)
- 4 Eggs (Mutta)
- 1 tablespoon Coconut oil (Nariyal ka tel)
- 1 large, thinly sliced Onion (Pyaz)
- 1 medium, chopped Tomato (Tamatar)
- 1 inch, finely chopped Ginger (Adrak)
- 3 cloves, minced Garlic (Lahsun)
- 1, slit Green chili (Hari mirch) - optional
- 10-12 Curry leaves (Kadi patta)
- 1/2 teaspoon Mustard seeds (Rai)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chili powder (Lal mirch)
- 1 teaspoon Coriander powder (Dhaniya)
- 1/4 teaspoon Black pepper powder (Kali mirch)
- 1 cup Coconut milk (Fresh or tetrapak, first extract preferred)
- to taste Salt (Namak)
- 1/2 cup Water (as needed) - optional
Instructions
- 1
Hard-boil the eggs. Place eggs in a saucepan, cover with water, and boil for 10 minutes. Cool, peel, and set aside.
12 minutes
Peel eggs under running water for easy removal of shells.
- 2
Heat coconut oil in a kadhai or pan. Add mustard seeds and let them splutter, then add curry leaves.
2 minutes
Use fresh coconut oil for authentic Kerala flavor.
- 3
Add sliced onions and sauté till golden brown. Add ginger, garlic, and green chili; sauté for 2-3 minutes.
5 minutes
Slow sautéing brings out the sweetness of onions.
- 4
Add chopped tomatoes and cook until soft and mushy. Add turmeric, red chili, coriander, and black pepper powders. Mix well.
4 minutes
Cook spices on low flame to avoid burning.
Why This Dish is Healthy
This egg curry is a healthy choice as it uses minimal oil, incorporates protein-rich eggs, and coconut milk for heart-healthy fats. The absence of heavy cream or refined ingredients keeps the calorie count moderate. The inclusion of whole spices, fresh vegetables, and curry leaves boosts immunity and digestion, making it a wholesome option for a balanced Indian diet.
Kerala Style Egg Curry is a nutrient-dense dish, rich in high-quality protein from eggs and healthy fats from coconut milk and coconut oil. Eggs deliver essential amino acids, vitamins B12 and D, while coconut contains lauric acid and minerals like magnesium and potassium. The use of onions, tomatoes, and spices provides antioxidants and anti-inflammatory benefits. This dish is naturally gluten-free, making it suitable for those with gluten intolerance.
Pro Tips
- 💡Tip 1: Use freshly extracted coconut milk for best flavor and creaminess.
- 💡Tip 2: Add a dash of black pepper at the end for extra aroma.
- 💡Tip 3: Slightly score the eggs before adding to the curry to let flavors infuse.
Storage & Serving
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on stove or microwave. Coconut milk-based curries should not be frozen.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
