Easy and Yummy Kerala Egg Curry

Simmered in a rich coconut sauce, this is the best way to enjoy boiled eggs: in a Kerala egg curry! Flavored with ginger, garlic, garam masala powder, curry leaves, and other ingredients, this traditional South Indian curry makes one of the most humble ingredients in our kitchens, a real winner. Enjoy it with appam, puttu, idiyappam, roti, naan, chapatti, or simply steamed rice... it will turn each bite into a lip-smacking experience!

I wish I could take all the credit for this delicious Keralan egg curry, or Mutta Curry, but the truth is that this is my mother-in-law's recipe, 100%.

There are a few South Indian recipes she makes the best, and I mean it. Better than in Indian restaurants, although the fact that she IS from Kerala may play to her advantage.

You see, when visiting my in-laws, the rhythm of your day is based on how many homemade meals we can fit in. And, believe me, it is many more than you would believe!

This Kerala egg curry is made with fresh coconut pulp which has been grated (you can and I do, use freshly frozen grated coconut!), no canned or tinned coconut milk, but just a rich, creamy, and delicious spicy masala enhanced by the masterful use of curry leaves, onions, ginger, garlic, turmeric powder, and a few other simple spices.

Get ready for the best Kerala-style egg curry without tomato you will ever have!

Kerala Egg Curry Ingredients

• Oil: In this particular recipe I use sunflower oil, however, any unflavored vegetable oil will work.
• Shallots, Ginger, Garlic: The base of the curry. Onions can be used instead of shallots if preferred.
• Fresh Coconut Pulp: Grated. You can also use freshly frozen, but do not use desiccated coconut, as it won't work.
• Turmeric Powder, Garam Masala, Coriander Powder, Chili Powder: The four simple spices required for this easy egg curry. Use Kashmiri chili powder for a bit less heat but plenty of color and flavor.
• Curry Leaves: Typical South Indian ingredient, it completely changes the vibe of the dish, and it is one of the most flavorsome additions you can have.
• Salt: To taste.

How to make egg curry Kerala style?

1. Boil the eggs, peel them, and set them aside.
2. Next, start to prepare the coconut masala for the curry. In some of the oil, cook a part of the shallots until they become tender and transparent.
3. Once the shallots are soft, add the fresh coconut. It is important at this stage that the heat is medium-low, as cooking fresh coconut on a high flame may make it burn in its own oils.
4. Once the shallots and coconut turn golden, add the ginger and garlic, and mix well, allowing them to cook for a few minutes.
5. Once the smell of rawness of the ginger and garlic has gone, add the Indian spices: turmeric powder, garam masala, coriander powder, and Kashmiri chili powder.
6. Mix the spices well and allow them to cook until they separate from the oil.
7. Once ready, allow the coconut mixture to cool down a bit, before blending to a fine, smooth paste, using a little water if necessary.

8. In the same saucepan used (or a larger one if needed), add some oil and, once warm (on low-medium heat), add the rest of the shallots with a pinch of salt. Mix well, and once the onions turn golden in color and soft, add the blended coconut mixture.
9. Mix everything well together, and once the oil separates at the sides, add the curry leaves to the pan.
10. After a minute or so, add enough water to reach the desired consistency of the curry, and allow it to reach a boil.
11. Once the water is simmering, add the boiled eggs.
12. After a few minutes, add a pinch of garam masala (optional!) to the saucepan, and adjust the seasoning.
13. Serve with Kerala parottas, appam, rotis, fragrant steamed rice... or whatever flatbread you enjoy!

People Also Ask [FAQs]

Tips and Tricks for the best Kerala-Style Egg Curry

• Coconut: It is important that either fresh or fresh-frozen coconut is used for this recipe, but should you wish to use tinned coconut milk I have written above how to do so [but the end result won't be the same]. Under no circumstances desiccated coconut can be used as a replacement in this egg curry recipe.
• Tomato and Mustard Seeds: Most egg curry recipes use tomato puree or sauce to give it tanginess and add volume, however not this one, and I would not recommend adding it to the recipe, as the sweetness of the coconut perfectly balances on its own the spicy masala. The same goes for mustard seeds, as it seems most recipes that involve curry leaves use them; this is not necessary for this one.
• Ginger Garlic Paste: Feel free to use ginger garlic paste if you do not have fresh ginger and garlic, but make sure to balance the amount used, as this tends to be stronger and more pungent.
• Oil: Any unflavored vegetable oil will work wonders in this recipe and, if followed as-is, I would not recommend using coconut oil instead, as the fresh coconut will do all the flavor heavy-lifting.

This Kerala egg curry recipe is easy and tasty, with balanced bright flavors, and with plenty of gravy to dip your laccha parathas in!

Boiled eggs simmered in a rich coconut and shallots curry make this the best mutta curry [how it is called in Kerala] and you won't believe it is as easy as it is when you are preparing it. Just to show how simple methods are the ones that work best!

I really hope you enjoy every single bite and that you will prepare this egg curry many times over!

🥗 For more inspiration, check these out:

• Simple Potato Curry Without Tomato
• Easy Chicken Curry
• Kerala-Style Potato Curry
• Sambar Recipe
• Kerala-Style Chicken and Potato Curry
• Easy Green Peas Curry Kerala Style

Recipe

Easy and Yummy Kerala Egg Curry

Elle

An easy and tasty coconut-based curry that requires few ingredients and little time.

5 from 15 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 4 portions

Calories 323 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

For the homemade masala:

• 1 tablespoon Sunflower Oil or any non-flavored oil, such as vegetable oil
• 300 g Shallots
• 100 g Fresh Coconut Grated
• 1 teaspoon Chopped Ginger
• 1 teaspoon Chopped Garlic
• ¼ teaspoon Turmeric
• ¼ teaspoon Garam Masala
• 1 teaspoon Coriander Powder
• ½ teaspoon Kashmiri Red Chili Powder

Other ingredients:

• 1 tablespoon Sunflower Oil or any non-flavored oil, such as vegetable oil
• 100 g Shallots
• Salt to taste
• 15 Curry Leaves
• 6 Eggs
• pinch of garam masala if wanted

Instructions

 

• Boil the eggs, peel, and slit on the sides; this will allow the masalas to penetrate the eggs.
• In a pan, add one tablespoon of sunflower oil and warm up on a low flame; once warm, add 300g of thinly chopped shallots, the grated coconut, ginger, garlic and sauté until golden brown.
• Once this mixture is golden brown, add the turmeric, garam masala, coriander powder, and the Kashmiri chili powder, mix and cook for 1-2 minutes, or until the spices are cooked; do this always on a low flame.
• Once this is cooked, remove it from the flame and allow it to cool down for 5 minutes. Once cooled down lightly, blend the masala mixture until smooth; this will be thick and if needed add a tiny amount of water, but try to keep it to as little as possible. Once done, set aside.
• In a larger pan, add one tablespoon of sunflower oil, warm up on medium and once warm add the remaining thinly sliced onions and a pinch of salt; sauté the onions until golden, then add the blended onion and coconut masala.
• Mix well the two mixtures in the pan and allow to cook until the oil separates from the spices.
• Add the curry leaves to the pan and mix well.
• After about one minute, add water as per preference; for a medium-thick curry, add a cup and a half of water and simmer to the desired consistency. Once the water is added, bring the curry to a boil and add the slit eggs.
• Allow the eggs to simmer, on a very low flame, in the curry for about five minutes, then add a pinch of garam masala, if liked, and adjust the salt.
• Enjoy!

Video

Notes

Fresh [or fresh-frozen] coconut can't be swapped for desiccated coconut in this recipe. Should you not have fresh coconut, you can use tinned coconut [add one cup when you are adding the water to the curry], but the result won't be the same. 

Store in the fridge, in an airtight container, for up to three days. Make sure the egg curry is thoroughly hot before serving.

 

Nutrition

Serving: 1gCalories: 323kcalCarbohydrates: 22gProtein: 12gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 246mgSodium: 115mgPotassium: 534mgFiber: 6gSugar: 10gVitamin A: 576IUVitamin C: 84mgCalcium: 99mgIron: 3mg

Keyword Kerala Egg Curry

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