Off to the recipe, one of those days when I was banging my head on what to cook for dinner, I suddenly missed my umma’s egg curry. It was too late at night that I could call and check with her as to how she used to make it. As usual, I sat on my mobile and started to search for the recipe. That is when I bumped into the egg curry recipe on Avika’s space and I must say that it did strike a chord of remembrance in my mind. Slowly putting my little head (?) into action, I pulled out all the ingredients and started my work. At the end, what I got was just the way umma makes it, and wasn’t I glad about it as well? 🙂
The star in the picture is definitely umma’s chatti… I love to cook most of my curries in it, or at least do the finishing touches in it. 🙂
Naadan Mutta Curry ~ Kerala Style Egg Curry
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 2 large onions sliced
- 3 green chillies
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 large tomato chopped
- 3/4 tsp turmeric powder
- 3/4 tsp chilli powder
- 3 tbsp coriander powder
- 1/2 tsp fennel powder
- 1/2 tsp garam masala powder
- 2 cups water
- 6 hardboiled eggs shelled and quartered
- Salt to taste
- Curry leaves for garnishing
- Heat oil in a man-chatti (earthen pot). If you don't have one, that a non-stick saucepan will do. Splutter the mustard seeds.
- Add in the onions along with the green chillies and saute with a pinch of salt till soft.
- Add the ginger and garlic paste and cook till raw smell is gone, around 5 minutes. Add the chopped tomato and cook on low flame with closed lid, till the tomato gets mashed up.
- Add the masalas from turmeric to garam masala and saute it for around 5 minutes, till the coriander becomes slightly darkish.
- Add the water and bring to boil.
- Keep mixing well to ensure that the masala gets incorporated into the water.
- Adjust the salt at this stage. Add in the quartered eggs and cook on low flame for around 5 minutes. Switch off the flame.
- Serve warm with rice or chappathis, garnished with curry leaves!