Nadan Mutta Curry-Kerala Style Egg Curry
- luvlittlehearts
- Feb 19, 2016
- 1 min read
Ingredients
Hard boiled eggs- 2 nos
Onion(sliced finely)-2 large or 3 medium nos
Ginger (chopped)-1 tsp
Garlic (chopped)- 1tsp
Curry leaves-1 sprig
Coconut milk-1/2 cup
Water-1/4 to 1/2 cup( as required)
Vinegar- 1/4 tsp(optional)
Oil
Salt - to taste
For masala
Kashmiri chili powder- 3/4 to 1 1/2 tsp( or according to taste)
Coriander powder-1 1/2tsp
Turmeric powder- 1/2 tsp
Garam masala-1/2 tsp
Method: Combine the ingredients for masala with sufficient quantity of water to form a smooth paste. Keep aside. Heat oil in a pan, add onion, ginger, garlic and curry leaves. Sauté it till onion turns golden brown over a medium flame for about 15 to 20 minutes, stirring in between. Reduce the flame to low and add the masala paste, sauté for a minute or two. If you want onion to be really soft in the curry, add 1/4 cup or a bit more of water after sautéing the masala and cook covered over medium low flame for about 12 to 15 minutes. Add coconut milk , required amount of water and vinegar. Mix well and bring to just under a boil over medium flame. Adjust salt level at this point. Now add the sliced eggs, cover the eggs with the gravy, cover and cook for 2 to 3 minutes. Garnish with chopped coriander leaves, if desired. Serve with appam!
Happy Cooking!
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