Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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Kerala-Style Mutta (Egg) Curry

egg curry 3

The way the spicy coconut milk soaks in to the eggs in this curry dish is so, SO good. I usually eat this with appam, but it’s good with rice. Or, spoon this over a bowl of quinoa for a salad with a kick.


   sauce pan    saute pan   sauce pan


  • 12 eggs, hard-boiled, halved
  • 2 tbsp coconut oil (for frying)
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 10-12 curry leaves
  • 2 shallots, thinly sliced
  • 1 red onion, thinly sliced
  • 6 cloves of garlic, minced
  • 1 ½ inch ginger, minced
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 ½ tsp garam masala
  • 1 ½ tsp coriander powder
  • ¼ tsp crushed black pepper
  • 3 Roma tomatoes, diced
  • 1 large yellow potato, chopped
  • 1/2 cup water
  • 1 cup coconut milk
  • ½ cup cilantro, chopped
  • 1 tsp mustard seeds
  • 3-4 dry red chilis
  • 5-6 curry leaves
  • salt to taste


  1. In a saucepan, boil the eggs for about 10-12 minutes. Reduce the heat and let stand in hot water for another 5 minutes before adding cold water. Once cool, remove the shells and cut the eggs in half, longways. Set these aside.
  2. In a saute pan, heat the coconut oil on medium-high heat and add the fennel, cumin, and curry leaves. Once the curry leaves begin to curl a little, add the shallots, red onion, garlic, and ginger.
  3. When the shallots soften up, add the turmeric, red chili powder, garam masala, coriander powder, and crushed black pepper. Mix well and let this begin to thicken a little.
  4. Add the tomatoes and potatoes and let it cook for about a minute before adding 1/3 cup water, coconut milk, and cilantro. Let this cook for a few minutes.
  5. Now, add the eggs and let this boil for 8-10 minutes to allow all the flavors to soak into the eggs and the gravy to thicken.
  6. In a small saucepan, add about a tbsp of coconut oil. Once the oil is hot, quickly add the mustard seeds, dry red chilis (break these in half to let the seeds out), and curry leaves and immediately put the lid on. You should hear the mustard seeds popping. After about 5-6 seconds, swirl around the saucepan and pour into the egg curry. Stir this to mix evenly and sprinkle fresh chopped cilantro for garnish.
  7. This is traditionally served with appam, but it also goes well with rice or chapathi.

Serves: 4-6

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