Mutta Kakkathil - Thick Egg Curry
Servings 4
Ingredients
- 4 eggs hardboiled and peeled
- 1 tbsp coconut oil
- 3 large onions minced
- 2 green chillies slit
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp coriander powder
- 1/4 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp fennel powder
- 1/2 cup water
- 1 cup thick coconut milk
- Curry leaves for garnish
- Salt to taste
Instructions
- Heat coconut oil in a saucepan. Saute onions and green chillies with salt till soft.
- Add the ginger and garlic paste and cook till the raw smell is gone.
- Now add in the coriander, chilli, turmeric and fennel and saute till the coriander becomes a darkish shade. Ensure not to burn the masalas!
- Now add the water, and cook on low flame till the masala gets all mashed up. Keep stirring occassionally to ensure that it does not stick to the pan.
- Add the coconut milk and simmer till thickened.
- Make silts on the hard-boiled eggs and slowly put into the curry. Stir well and cook on low flame for around 5 minutes.
- Serve warm with rice or chapathis, garnished with curry leaves.
Notes
The consistency of this curry is supposed to be really thick, without any curry. I only cooked it till I had some gravy and did not go to thicken it further as per my family requirements. In actuality, you continue to cook till it looks like a dry masala, then add in the eggs and cook for a few minutes till the masala coats the eggs.