Simple Mutta (egg) Curry

Eggs are such an integral part of breakfast. I love it scrambled, made into an omelette or just par boiled. But made into a luscious egg curry and served hot with fresh appams or puttu, it is pure heaven! This is a simple breakfast dish which can be eaten for lunch or dinner as well!


Egg- 4 (boiled and halved)
Onion- 1 large (chopped)
Tomato- 1 large (chopped)
Ginger- 1/2 tsp (chopped)
Garlic- 1/2 tsp (chopped)
Green chillies- 2 (sliced lengthwise)
Coconut 1st and 2nd milks- of half coconut
Curry leaves- 1 stalk
Coriander leaves- 3 stalks
Coriander powder- 1/2 tsp
Chilli powder- 1 tsp
Turmeric powder- 1/4th tsp
Garam masala- 1/4th tsp
Pepper powder- a pinch
Salt- to taste


РSaut̩ the onions, chillies, ginger, garlic and curry leaves (Tip: as much as possible avoid using ginger garlic paste as this gives an artificial flavor. Freshly chopped ginger and garlic is the way to go to give this curry some zing and zip!)

– Once the onions soften, add all the masalas.
– Cook the masalas well; then add in the tomato
– When tomato melts, add in the 2nd coconut milk
– When the mixture thickens and oil appears on the surface, add the 1st coconut milk
– Bring it to the boil, add the sliced boiled egg and coriander leaves and let it boil for another 2 minutes
– Serve hot with your favorite accompaniment be it puttu, chapaties, appams or rice. Enjoy!

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