Egg Masala Curry/Kerala Style Mutta Curry is basically a fried egg curry with spicy gravy. In this egg curry egg is fried in oil with slits in it with a pinch of turmeric powder, red chilli powder and salt. It is served with Rice, Roti/Chapati, Kerala Matta Rice and the best part is this spicy egg curry goes yumm with Velleappam and Malabar Parotta which is my personal favourite combination. In Kerala Style this is "thani nadan" food. There is no hotels/restaurants/thattukada ("it is basically a small shop near roadsides".) in Kerala where you won't get this combination it is available everywhere in Kerala. The combination of Velleappam and Malabar parotta is a very deadly combination. This dish is mainly served as breakfast or dinner in every Keralites house. I need to say that you will totally fall in love with this combo. I bet you can't even stop licking your fingers. This egg curry recipe I learnt from my "amma" (Mother) and my amma learnt this recipe from her dad my "mutachan" (Grandfather). Hope you all will love and try this amazing recipe.
Total Preparation Time: 30 Minutes
Eggs: 4 (boiled and peeled)
Onion: 3 (2 sliced, 1 finely chopped for tempering)
Ginger: 1 inch (finely chopped)
Red Chilli Powder: 1 and half tsp
Coriander leaves for garnishing
Step 1) In a pressure cooker add properly wahed potato, onion, tomato, ginger, curry leaves, green chilli in 2 cups of water with 1 tsp turmeric powder and salt for 3 whistles.
Open the pressure cooker lid once the pressure has settled down/reduced.
Step 2) Now in a kadai dry roast grated coconut in medium flame for 5 minutes till it turns brown in colour. Then add 3 tsp coriander powder and 1 and half tsp red chilli powder.
Transfer it to a plate and let it cool completely.
Step 3) In a mixer jar transfer the roasted grated coconut grind it well with little water that is make it a fine and coarse paste.
Step 4) After boiling and peeling the eggs make four to five slits in it.
Now in a kadai heat 1 tbsp oil fry the eggs with a pinch of (turmeric powder, red chilli powder and salt). Stir fry in medium flame till it absorbs the masala and turns golden in colour.
Step 5) When the pressure is settled/reduced open the pressure cooker lid and let it boil for 5 minutes in medium flame, then pour the coconut mixture, mix well and let it boil then add fried eggs into the gravy.
Combine well and let it boil for 5 minutes in medium flame again.
In a kadai heat 2 tbsp oil add finely chopped onions fry it till it turns brown in colour and pour the onion tempering over the gravy.
Finally garnish it with fresh coriander leaves.
Delicious and spicy Kerala style egg masala curry ready!!
Serve hot with rice, roti, Kerala matta rice, velleappam, parotta etc.
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