Spicy Egg Curry – Kerala Style

Wishing you all a very happy Easter!!

Mutta Curry


To grind

1. Onion – 1/2, medium

    Tomato – 1.5, medium-small

    Garlic – 3 large cloves

    Ginger – 1/2 inch

Grind all the above ingredients to a fine paste, in a mixie.

Remaining Ingredients

2. Eggs – 8, hard-boiled

3. Onion – 1 large, chopped

4. Turmeric powder – 1/2 tsp

    Chilly powder – 1 – 1.5 tsp

    Coriander powder – 1.5 – 2 tsp

    Garam masala powder – 1.5 tsp

5. Sugar – 1 pinch

6. Fennels / perumjeerakam – 1/2 tsp, crushed

7. Pepper powder – 1/8 tsp

8. Oil – 1.5 tbsp

    Mustard seeds – 1/2 tsp

    Dry red chilies – 3 – 4

    Curry leaves – 1 sprig

9. Cilantro – To garnish

Mutta Curry - Nadan Style


Heat oil in a deep pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Add chopped onion, little salt and saute until transparent. Add the ground onion-tomato mixture mentioned under ‘To grind’ and saute really well until oil separates. Bring down the heat. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute at low heat for about 1 minute taking care not to burn the powders. Add the boiled eggs and stir for a few seconds. Add the crushed fennels, sugar and mix well. Add 1.5 cups hot water, salt and bring to a boil. Cook covered for a few minutes. Open and add 1/8 tsp pepper powder. Check for salt. Garnish with chopped coriander leaves / cilantro. Serve with appam / idiyappam / chapatis / porotta etc.

Spicy Egg Curry

Recipe Courtesy – Manju Jyothish

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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