Easy Mutta Curry
Cooked low and slow until the masala melds into the gravy, this egg curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.
Ingredientsfor 3 servings
- 2 Egg
- 1/2, shredded Coconut
- 4 Shallots
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilly powder
- Salt, to taste
- 1 cup Water
- Curry leaves, to taste
- Coconut oil, to taste
Preparation
Step 1
Grind coconut, turmeric powder, chilly powder, water and salt to make a fine paste.
Step 2
Heat the oil in a vessel and sautT shallots in it.
Step 3
Pour the grinded coconut mixture to it and let it boil.
Step 4
Once the curry boils break the eggs and add to the curry directly without stirring it.
Step 5
After 3-5 minutes, mix in the curry leaves and salt if required.
Step 6
Get it from flame and serve it with chappathi or pathiri.
Tip
Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.
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