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Mutta Kakkathil - Thick Egg Curry

Course Main
Cuisine Malabar
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda


  • 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


  • 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.


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.