Nadan Mutta Curry
Country egg curry — hard-boiled eggs (preferably small, deep-yellow-yolked country eggs from free-range hens) scored on the surface and fried briefly in coconut oil until the exterior turns golden, then simmered in a fragrant gravy of fried onion, tomato, ginger-garlic paste, green chilli, red chilli powder, coriander powder, turmeric, garam masala, and curry leaves, finished with thin coconut milk. The frying of the boiled egg before adding to the gravy — a specifically Kerala technique — firms the white, caramelises the surface, and allows the masala to adhere to the egg during simmering. The nadan (country/native) distinction matters: native eggs have denser, more flavourful yolks that hold their shape better in the curry. Eaten for breakfast with appam, or for lunch with rice and paratha; the everyday egg curry in Travancore.
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Recipe
Ingredients
|
4 | Egg |
|
2 tablespoons | Coconut oil |
|
1 teaspoon | Mustard Seed |
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1 cup | Onion , sliced |
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1 tablespoon | Ginger , finely chopped |
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1 tablespoon | Garlic , finely chopped |
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2 | Green Chili , slit |
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1 cup | Tomato , chopped |
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1 teaspoon | Turmeric powder |
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1 tablespoon | Coriander powder |
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1 teaspoon | Red chili powder |
|
1 teaspoon | Garam masala |
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1 cup | Coconut Milk , thick |
|
1 | Curry Leaf |
|
1 cup | Water |
|
— | Salt , to taste |
Instructions
- 1 Boil the eggs until hard-boiled, then peel and set aside.
- 2 Heat coconut oil in a pan and add mustard seeds. Let them splutter.
- 3 Add sliced onions and sauté until golden brown.
- 4 Add ginger, garlic, and green chilies. Sauté until the raw smell disappears.
- 5 Add chopped tomatoes and cook until they turn soft.
- 6 Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes.
- 7 Pour in the coconut milk and water, then bring the mixture to a gentle boil.
- 8 Add the boiled eggs and curry leaves. Simmer for 5-10 minutes to let the flavors meld.
- 9 Sprinkle garam masala on top and stir gently before serving.
Tips
For a richer taste, use fresh coconut milk and adjust the spices to your preference.