Nadan Mutta Curry

Nadan Mutta Curry

Delicious Egg Curry cooked in flavour of coconut and spices and my mom makes it best

Rekha Unni


4 servings
  1. 1/4 tsp Mustard Seeds
  2. 4 boiled eggs
  3. 3 tbsp Coconut oil
  4. 3/4 cup thick Coconut milk
  5. 1.5 cup second Coconut mik
  6. 1 Onion (large) - finely sliced
  7. 1 Tomato finely chopped
  8. 2 sprig Curry Leaves
  9. 1.5 tsp garam Masala
  10. 1/2 tsp Fennel powder
  11. 1 tbsp Red chilli powder (adjust)
  12. 1 tsp Coriander powder
  13. 3 green chilies chopped
  14. 3/4 tsp black Pepper
  15. 1 tsp crushed Ginger
  16. 1 tsp crushed Garlic
  17. to taste Salt


30 minutes
  1. Heat the oil in a earthen vessel over a medium heat. Splutter mustard seeds.

  2. Add onion, green chilli, curry leaves and some salt into the pan. Saute it well until onion turns light brown.

  3. Add ginger and garlic paste and saute until aromat. Add spice powders and mix

  4. Add tomatoes and saute until mushy. Add Second (medium thick) coconut milk. Add salt as needed. Mix it well.

  5. Slit eggs in half and add to curry. Let it simmer for another 10 minutes for the masala to coat in the egg..

  6. Add thick coconut milk and gently swirl the pan without breaking the eggs. Once it boils, and the gravy has desired consistency, switch off. Serve hot with Appam, idiyappam, parotta etc

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