Creamy Egg Curry/Mutta Curry

Ingredients

• 4 units Egg
• 1 tbsp Salt (Salt is added as per your taste.)
• 2 units Onions (Finely chopped medium sized onions)
• 2 units Tomatoes (Finely chopped medium sized tomatoes)
• 3 units Green chillies (Finely chopped)
• 1 tbsp Red chilli powder
• 1 tsp Turmeric powder
• 1 tsp Black pepper powder
• 1 tbsp Cumin seeds
• 3 tbsp Coconut oil
• 0.5 unit Coconut (grated) (Half section of a full coconut.)
• 1 tsp Fennel seeds
• 0.5 handful Coriander leaves
• 0.5 handful Curry leaves

Instructions

1. 1Boil the eggs until hard-boiled. Once cooked, give each egg a gentle slit using a knife without cutting through completely. Set aside.
2. 2In a pan over medium heat, add coconut oil and cumin seeds. Add the onions, tomatoes, green chillies, red chilli powder, turmeric powder, black pepper powder, and salt. Sauté until the mixture becomes aromatic. Turn off the heat and allow it to cool.
3. 3Once the onion masala has cooled, transfer it to a mixer grinder and blend into a fine paste, adding a little warm water as needed. Set aside.
4. 4In a mixer grinder, combine grated coconut, fennel seeds, turmeric powder, coriander leaves, and curry leaves. Blend into a smooth paste, adding a little warm water as needed.
5. 5In a pan over medium heat, combine the onion masala paste and coconut paste. Cook for 10 minutes, stirring occasionally. Add the boiled eggs and gently mix to coat them with the sauce.
6. 6Remove from heat and serve the creamy egg curry hot, accompanied by rice or bread. Enjoy the best version of egg curry in Kerala Malabar style!