Mutta Curry (Egg Gravy)

Mutta Curry / egg gravy is one of the common side dish for tiffins in every part of kerala and also some part of tamilnadu. It can be prepared either spicy or mild with the addition of coconut milk. We make this curry as a side dish for aappam / idiyappam and this is one of the easiest dish to prepare for any sudden guests with the available ingredients that you have. It also goes well with dosa and some would even prefer it with rice.


Mustard Seeds

Curry leaves

Whole garam masala (each one or two nos)

Onion - 2 large

Tomota - 2 to 3

Green Chilli - 2

Ginger Garlic paste - 2 tsp

Chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 tbsp

Saunf - lil

Pepper powder - 1 tsp

Coconut milk (optional)

Boiled egg - 3 nos

Water - 2 cups


Add two tbsp oil in a kadai or pan, add two sprigs of curry leaves, mustard seeds, one clove, cardamom, cinnamon piece and one red chilli, add chopped onions and roast till brown, add cut tomatoes, green chilli, ginger garlic paste and saute for 5 mins. Add 2 to 3 tap chilli powder, 1 tbsp coriander powder, 1 TSP pepper powder, 1/2 TSP turmeric powder and lil garam masala and saute till the raw smell disappears. Add the boiled eggs and stir along the masala. Add 1 to 2 cups of water as per the consistency required and bring it to a boil. Once boiled, add coriander leaves and turn off the stove. Your egg curry is ready.

You could also add fresh coconut milk half cup to enhance the taste and to lessen the spice. Enjoy hot with any main dish of your choice.

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