Naadan Egg/Mutta Curry

Egg Curry is a normal dish prepared in every home in India. There are different variants of preparing this curry in different parts of Kerala too. I have prepared a Naadan Egg Curry with a slight twist which I prepare at home for breakfast and dinner. This is a very simple recipe with extra taste which can be prepared not more than half hour. This is specially served on Christmas or Easter or Sundays after church for breakfast with hot Appams.

Ingredients:

Egg - 5 nos (boiled and cut to half)

Onions - 2 large (sliced or chopped)

Green chillies - 3 nos (chopped)

Garlic paste - ½ tsp

tomato - 1 large (sliced)

Turmeric powder - ½ tsp

Red chilli powder - ½ tsp

Corriender powder - 3 tsp

Garam masala powder - ½ tsp

Black pepper powder - 1 tsp

curry leaves - 4 string

Thick coconut milk - 1 cup

Water - ½ cup

Oil - 3 tbsp

Salt - to taste

Preparation:

- Boil 5 eggs, peel the shell, cut into half and keep aside. Take the yellow yolk of one egg, smash and keep aside.

- In a kadai, heat oil and add onions and curry leaves. Saute for 2 minutes. Now add the green chillies, garlic paste and saute till onions turn translucent.

- Add turmeric powder, corriender powder, red chilli powder and fry till raw smell goes.

- Now add the sliced tomatoes and saute till tomatoes turn mushy.

- Add thick coconut milk, pepper powder, salt, water and let boil for 4 minutes with lid on.

- Once done, add the mashed egg yolk and mix well.

- Now add the cut eggs and mix the curry without breaking the eggs. Let boil for another minute and off flame.

- Garnish with curry leaves and serve with hot Appams or Chapatis for breakfast or dinner.