Kerala Mutta Curry

Cuisines

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Recipe

Ingredients

4	eggs
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 cup	onions, thinly sliced
1 tablespoon	ginger-garlic paste
2	green chilies, slit
1 cup	tomatoes, chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 cup	coconut milk
1 cup	water
—	salt to taste
1 sprig	curry leaves
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Boil the eggs until hard-boiled, then peel and set aside.
2. 2 Heat coconut oil in a pan. Add mustard seeds and let them splutter.
3. 3 Add sliced onions and sauté until golden brown.
4. 4 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. 5 Add green chilies and chopped tomatoes, and cook until the tomatoes turn mushy.
6. 6 Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
7. 7 Pour in the coconut milk and water, and bring to a gentle simmer.
8. 8 Add the boiled eggs and curry leaves. Simmer for 5-7 minutes, allowing the eggs to absorb the flavors.
9. 9 Sprinkle garam masala and garnish with chopped coriander leaves.
10. 10 Serve hot with appam, idiyappam, or rice.