By: Payal
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Egg curry is a classic, simple dish that's perfect for days when you don't want to spend too much time in the kitchen. It's hearty, flavourful, and pairs beautifully with rice or roti.
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Kerala-style egg curry, also known as Mutta Curry, stands out for its rich, creamy texture. The secret lies in the addition of coconut milk, which blends with tomatoes, onions, and aromatic spices to create a luscious gravy.
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4 boiled eggs
1 onion, finely chopped
1 tbsp ginger-garlic paste
2 tomatoes (or tomato puree)
2 tbsp oil½ tsp red chilli powder
½ tsp black pepper
½ tsp turmeric powder
½ tsp garam masala
Salt to taste
A dash of coconut milk
Mustard seeds (optional, for tempering)
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Heat oil in a pan.
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Add mustard seeds (optional), chopped onions, and ginger-garlic paste. Sauté until the onions turn soft and golden.
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Add tomato puree and cook until the raw smell disappears.
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Mix in the spices—red chilli powder, pepper, turmeric, garam masala, and salt. Cook for a minute.
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Slit the boiled eggs gently and add them to the pan. Pour in a dash of coconut milk and let the curry simmer so the flavours meld together.
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Serve hot with steamed rice or roti for a wholesome, comforting meal.
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