Kerala Style Mutta Puli / Egg Curry

Name: Kerala Style Mutta Puli / Egg Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 3 Egg; 1 Onion; 1 tsp Ginger; 1 tsp Garlic; 1 Tomato; 2 Green chili; 1 sprig Curry leaves; 2 Malabar tamarind; 1 tbsp Chili powder; 2 tbsp Coriander powder; 1 tsp Turmeric powder; 1 tsp Fenugreek seeds; 1 tbsp Coconut oil; 3 cup 2nd Coconut milk; 0.5 cup 1st Coconut milk; Salt to taste

A popular South Indian curry made with eggs and coconut milk, perfect for pairing with rice, chapati, or idiyappam.

Step 1

To a bowl crack all eggs and mix it. Put a pan on the stove, make an egg omelet, and cut it into pieces.

Step 2

Put an earthen pot on the stove, add coconut oil, then add fenugreek seeds and wait until they pop.

Step 3

Add chopped ginger and garlic, and sauté for one minute.

Step 4

Add chopped onion and green chili, and sauté until it turns light brown.

Step 5

Lower the flame, then add chili powder, turmeric powder, coriander powder, and salt. Sauté until the raw taste is gone.

Step 6

Immediately add the 2nd coconut milk along with malabar tamarind and tomato pieces.

Step 7

Allow to boil for 7-8 minutes. Then add the omelet pieces and allow to boil for 2-3 minutes on medium flame.

Step 8

Add the 1st coconut milk, stirring continuously. When it starts bubbling, turn off the flame.

Step 9

Add fresh curry leaves and a little coconut oil, then close the lid for 2 minutes.

Step 10

The egg curry is ready to serve.

You can substitute coconut milk with coconut paste if desired.

This curry pairs well with boiled rice, chapati, or idiyappam.

What is the cooking process for making Kerala Style Mutta Puli / Egg Curry?

To make Kerala Style Mutta Puli, start by cracking the eggs into a bowl and mixing them. Cook an omelet in a pan, cut it into pieces, and set aside. In an earthen pot, heat coconut oil and add fenugreek seeds until they pop. Sauté chopped ginger, garlic, onions, and green chilies until the onions are light brown. Then, add chili powder, turmeric powder, coriander powder, and salt, cooking until the raw taste is gone. Pour in the 2nd coconut milk along with malabar tamarind and tomato pieces, and let it boil for 7-8 minutes. Add the omelet pieces and boil for another 2-3 minutes. Finally, stir in the 1st coconut milk, let it bubble, and finish with fresh curry leaves and a drizzle of coconut oil before serving.

Is Kerala Style Mutta Puli / Egg Curry suitable for a vegetarian diet?

No, Kerala Style Mutta Puli is not suitable for a vegetarian diet as it contains eggs. However, you can substitute the eggs with tofu or a plant-based egg alternative to create a vegetarian version of this dish.

What are some good substitutions for ingredients in Kerala Style Mutta Puli?

If you don't have malabar tamarind, you can use tamarind paste as a substitute. For coconut milk, you can use almond milk or cashew cream for a different flavor, but it will alter the dish's traditional taste. Additionally, if you can't find fenugreek seeds, you can skip them or use a pinch of mustard seeds instead.

How should I store leftover Kerala Style Mutta Puli / Egg Curry?

Store leftover Kerala Style Mutta Puli in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of coconut milk if it has thickened.

What dishes pair well with Kerala Style Mutta Puli / Egg Curry?

Kerala Style Mutta Puli pairs wonderfully with steamed rice, chapati, or idiyappam. You can also serve it with a side of pickles or a fresh salad to complement the rich flavors of the curry.