Egg Curry/Nadan Mutta Curry

Egg Curry/Nadan Mutta Curry

 A classical Kerala breakfast of appam/idiyappam and mutta curry/egg curry is irresistible and filling too. I love this egg curry,it is simple and a perfect accompaniment with rice and chapathi too. The creamy gravy of this curry comes from a generous use of thick coconut milk. This curry can be made mildly spicy,if you do not like a spicy dish for breakfast.

Ingredients
Eggs- 5 hard boiled
Onions thinly sliced-3 medium
Tomatoes-2
Ginger garlic paste- 2 tsp
Curry leaves - a few
Thick coconut milk- 1 cup
Thin coconut milk- 1 1/2 cup
Fennel powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 to 1 tsp
Pepper powder- 1/8 tsp
Coriander powder- 1 1/2 tsp
Cinnamon stick - 2 peices
Clove- 3

Boil egg for three minutes and set aside.
Heat oil in a pan and add cinnamon sticks and clove and saute till fragrant. Add curry leaves and ginger garlic paste and saute till the raw flavor disappears. Add onions and fry till golden brown,followed with tomatoes. Let the tomatoes get soft and add all the spice powders and saute in low flame for a minute. Add the thin coconut milk,cover and simmering in medium for three to four minutes, till the onion and tomatoes are soft and mushy and the gravy starts thickening. Add the egg and the thick coconut milk and simmer for another 2-3 minutes. You can also add 1/2 tsp garam masala at this stage. Serve with appam or idiyappam/string hoppers.

Try this,
Hope you will all enjoy!