Nadan Mutta Curry

Nadan mutta curry is the malayalam name given to the kerala cuisine special egg curry which is served in almost all the restaurants. Nadan mutta curry translates to native egg curry. Kerala cuisisnes ofcourse will have lot of spices and coconut.

Eggs are very high source of protein. Actually I have seen many people avoiding egg yolks thinking it is full of fat. But the point to note is that you require fat to digest protein. Please remember that protein cannot digest on its own in our body. The egg yolks are known to be have almost all the nutrients and fats in it. However, in addition to these nutrients, the yolk also contains up to about half of the protein content of the egg. Eggs are low in calories but they are quite filling. So hard boiled eggs make an ideal breakfast menu.

In this recipe the main ingredient is coconut milk. I rarely make this curry because of my laziness to make coconut milk. I don't like store bought instant coconut milk. I always feel it tastes very artificial. I served this nadan mutta curry alongwith instant rice sevai and we all loved it.

Ingredients:

Eggs - 6

Onion (chopped finely) - 2

Tomato (chopped) - 3

Green chillies (slit opened) - 2

Ginger-garlic paste - 1tbsp 

Turmeric powder - 1/2tsp

Cumin powder - 1/4tsp 

Coriander powder - 2tbsp 

Red chilly powder - 1tsp 

Fennel seeds - 1tsp 

Bay leaf - 1

Thick coconut milk - 1/2cup 

Thin coconut milk - 1cup 

Oil - 2 tbsp

Salt - to taste

Method:

• Hard boil the eggs and keep them aside. Once the eggs are boiled, put the eggs in cold water. I find this easier to remove the crust later.
• Add little warm water to the grated coconut and take out 1st coconut (thick) milk and 2nd coconut (thin) milk.
• Heat the oil, fry the bay leaf and fennel seeds until they turn brown.
• Add the chopped onions and ginger-garlic paste and saute until the onions turns light brown. Add salt while frying onions.
• Add the green chillies, chopped tomatoes, cook until the tomatoes turns mushy.
• Now add turmeric powder, coriander powder, red chilly powder and salt. Saute for few minutes.
• Switch off the stove and allow the mixture to cool.
• Grind this mixture to a smooth paste.
• In the kadai add this smooth paste, 2nd coconut (thin) milk and the hard boiled eggs.
• Cook for few minutes until the gravy boils and thickens.
• Add the thick coconut milk, mix well and switch off the stove when the mixture is about to boil. Don't boil the thick coconut milk since it will curdle.

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