Nadan Mutta Curry | Kerala Egg Curry with Coconut Milk

Learn how to make rich, creamy & delicious Kerala Style Nadan Mutta Curry recipe with step by step pictures. Kerala Egg Curry with Coconut Milk goes well with any Indian flatbread and South Indian breakfast!

Nadan Mutta Curry is Kerala Style Egg Curry made with Coconut milk, a rich & creamy curry recipe that is very simple to make. It can be served with traditional Kerala & Tamilnadu recipes like Appam, Dosa, Parotta, Chapati, Poori or even bread! Although coconut milk is a staple in this Kerala special egg curry, it is spicy and hot unlike other coconut-based curry recipes. I served it with some homemade Parotta and it was a perfect treat!

Nadan Mutta Curry

Nadan Mutta Curry, translates to traditional Kerala Style Egg Curry. I tried it for the first time when we visited Kannur and it was a flavor-bomb! What makes it so special is that it is simple, but at the same time creates a fiery red curry that is super rich and creamy. The curry is cooked in coconut oil and finished with coconut milk, lending it a unique fragrance that is very typical to the Kerala special curries. The base of the curry is made from onions, that are cooked to a caramelized consistency. There are a number of typical South Indian spice powders used, which compensate for the sweetness of the onions & coconut milk.

Tips & Important Notes to Make Perfect Kerala Egg Curry

Kerala special Nadan Mutta Curry is very simple and straight forward to make, even for beginners. Do take note of the below tips to make the egg curry perfectly every single time.

• Coconut oil and coconut milk are absolutely needed in this recipe and nothing ever comes close to the fragrance otherwise.
• Cooking this curry as slowly as possible is essential to getting the maximum flavor out. Don’t rush the cooking process, whatsoever.
• To perfectly hard boil eggs, drop them in cold water and boil for 12 mins exactly. Drain off the hot water and let them soak in cold water for ~10mins. Break the shell and peel off to get perfect boiled eggs.
• Don’t be tempted to boil the curry after adding coconut milk. There is a high chance of it splitting in high heat.
• There are no coriander leaves in this recipe and curry leaves more than make up the flavor profile.
• Unlike many other curry recipes, it is the humble fennel seeds that are seasoned in coconut oil which lends the curry a very mild but distinguished flavor.
• To make it taste authentic, it is recommended to use Kerala Garam Masala (refer to the masala powder prep)

Serving Suggestions

Nadan Mutta Curry goes really well with any Indian flat bread and also goes well with many tradition Kerala or Tamilnadu breakfast or dinner recipes. From Appam to Dosa and Parotta to Chapati or Poori, this curry can be served hot alongside the main course.

Check out other Egg Recipes

• Egg Rogan Josh
• Mughalai Egg Curry
• Egg Roast
• Masala Egg Fry
• Egg Salna

Video Recipe

Nadan Mutta Curry Recipe with Step by Step Pictures

In a thick bottomed pan heat 2 tablespoon coconut oil. Add ½ teaspoon fennel seeds and let them crackle.

Next add 12-15 fresh curry leaves, 1 green chilli roughly chopped and 1 large onion finely sliced.

Fry it on low flame for next 5-7 mins until the onions are golden brown. And then add ½ teaspoon ginger garlic paste.

Cook until there is no more raw smell and then add spice powders – ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon black pepper powder, ½ teaspoon garam masala powder. For authentic taste, you could use Kerala Garam Masala (refer to the masala powder prep)

Fry for a few seconds and add 1 large tomato pureed. Mix well. To make tomato puree, blend ripe tomatoes directly and remove any large chunks.

Cook for a couple of minutes and add little bit of water as needed. Continue cooking on low flame for 4-5 mins.

Add salt as needed and cook it covered on low flame for another 4-5 mins.

Oil should ooze out from the edges and the curry should condense, coming together.

Meanwhile, make slits all over the 3 hard-boiled eggs.

Drop the boiled eggs into the curry and mix well. Cook covered on low flame for 3-4 mins.

Now add ¼ cup thick coconut milk and switch off the heat.

Mix well and adjust the consistency of the curry if needed by adding a little bit more water (optional).

Serve hot immediately with parotta, chapati, roti, appam.

Recipe Notes

• Adjust spices as per preference.
• Coconut milk can be made using ready-to-use coconut milk powder (add 3 tablespoon for ¼ cup of hot water). To extract fresh coconut milk, grind ½ cup of grated coconut in ¼ cup of warm, strain off the extract to get first milk which is thick.
• The same recipe can be used with boiled vegetables. Alternatively it can be used with chicken (cook chicken in the curry) to make Nadan Kozhi Curry.

Recipe Card

📖 Recipe

Nadan Mutta Curry | Kerala Egg Curry with Coconut Milk

Ramya

Learn how to make rich, creamy & delicious Kerala Style Nadan Mutta Curry recipe with step by step pictures. Kerala Egg Curry with Coconut Milk goes well with any Indian flatbread and South Indian breakfast!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dishes

Cuisine Kerala Recipes

Servings 3 people

Calories 550 kcal

Equipment

• Thick Bottomed Pan/Pot

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ 3 Hard Boiled Eggs shell removed
• ▢ 1 Large Onion Sliced Finely
• ▢ 1 Large Tomato Pureed Raw
• ▢ 2 tablespoon Coconut Oil
• ▢ ½ teaspoon Fennel Seeds
• ▢ ½ teaspoon Ginger Garlic Paste
• ▢ 1 Green Chilli Chopped
• ▢ 1 teaspoon Kashmiri Red Chilli Powder
• ▢ ¼ teaspoon Turmeric Powder
• ▢ ½ teaspoon Black Pepper Powder
• ▢ ½ teaspoon Garam Masala Powder
• ▢ ¼ cup Thick Coconut Milk
• ▢ Salt as needed
• ▢ 12-15 Fresh Curry Leaves

COOK MODEPrevent your screen from going dark

Instructions

 

• In a thick bottomed pan heat 2 tablespoon coconut oil. Add ½ teaspoon fennel seeds and let them crackle.
  
• Next add 12-15 fresh curry leaves, 1 green chilli roughly chopped and 1 large onion finely sliced.
  
• Fry it on low flame for next 5-7 mins until the onions are golden brown. And then add ½ teaspoon ginger garlic paste.
  
• Cook until there is no more raw smell and then add spice powders – ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon black pepper powder, ½ teaspoon garam masala powder.
  
• Fry for a few seconds and add 1 large tomato pureed. Mix well.
  
• Cook for a couple of minutes and add little bit of water as needed. Continue cooking on low flame for 4-5 mins.
  
• Add salt as needed and cook it covered on low flame for another 4-5 mins.
  
• Oil should ooze out from the edges and the curry should condense, coming together.
  
• Meanwhile, make slits all over the 3 hard-boiled eggs.
  
• Drop the boiled eggs into the curry and mix well. Cook covered on low flame for 3-4 mins.
  
• Now add ¼ cup thick coconut milk and switch off the heat.
  
• Mix well and adjust the consistency of the curry if needed by adding a little bit more water (optional).
  
• Serve hot immediately with parotta, chapati, roti, appam.

Video

Notes

• Adjust spices as per preference.
• Coconut milk can be made using ready-to-use coconut milk powder (add 3 tablespoon for ¼ cup of hot water). To extract fresh coconut milk, grind ½ cup of grated coconut in ¼ cup of warm, strain off the extract to get first milk which is thick.
• The same recipe can be used with boiled vegetables. Alternatively it can be used with chicken (cook chicken in the curry) to make Nadan Kozhi Curry.

Nutrition

Nutrition Facts

Nadan Mutta Curry | Kerala Egg Curry with Coconut Milk

Amount per Serving

Calories

550

% Daily Value*

Fat

 

45

g

69

%

Saturated Fat

 

28

g

175

%

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

8

g

Cholesterol

 

560

mg

187

%

Sodium

 

376

mg

16

%

Potassium

 

453

mg

13

%

Carbohydrates

 

20

g

7

%

Fiber

 

6

g

25

%

Sugar

 

8

g

9

%

Protein

 

21

g

42

%

Vitamin A

 

1856

IU

37

%

Vitamin C

 

254

mg

308

%

Calcium

 

180

mg

18

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Side Dishes for Roti

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