Sunday ho ya Monday roz khao ande..

Egg curry prepared in an authentic kerala style. Addition of coconut milk in the recipe differentiates Malabari Egg curry from the rest of the world’s egg curry. Also, Malabari egg curry is devoid of  ingredients like garlic and coriander leaves. Yes, you might be wondering seeing the photo why then I added coriander leaves for garnishing. Well, I prepared this dish per my taste – and I love coriander leaves garnishing in egg curries and hence this. You may refrain from adding coriander leaves if you wish – that’s totally upto you

I love eggs like anything – boiled, half-boiled, kheema, bhurji, curries, half-fry..any types…anytime.. I love to have it and I hope most of you too..

Ingredients:

Boiled eggs: 2 Nos
Onion: 3 Medium sized nicely chopped
Green Chillies: 2 nos nicely chopped
Ginger: 1 small piece nicely chopped
coconut milk: 1 cup
Turmeric Powder: 1/2 tbs
Red Chilli powder: 1 tbs
Coriander Powder: 1 tbs
Garam Masala: 1 tbs
Curry Leaves: 1 whole strand
Coconut oil: 4 tbs

How to prepare Malabari Egg curry (Mutta Curry):
- Heat oil in a pan and add chopped Onion, Green Chillies, Ginger and Curry leaves.
- Sauté till the onion turns golden colour.
- Now, add Turmeric powder, Chilli powder, coriander powder and Garam Masala and again sauté the whole for around 15 seconds.
- Add 1 cup coconut milk in the pan. Keep on stirring on medium flame till the gravy thickens and turns from whitish to brownish colour.
- Add half cup water and stir for another 2 mins and finally add the sliced boiled egg.
- Garnish with Corainder leaves (if you wish) before serving.

Goes really well with Roti, parantha, rice, iddiappam, vellappam. etc