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Sunday, 3 December 2017

Kerala Nadan Mutta Curry | Kerala Egg curry with coconut milk

Kerala nadan mutta curry | Traditional Kerala style egg with coconut milk recipe with step by step pictures and videos in both Malayalam and English|

Kerala is the  land of coconut trees , hence malayalies always using coconut items maximum. Yes, they prepare a variety of dishes with coconut in the form of coconut milk, coconut oil, grated coconut and so on. If you like to experience the exact taste of Kerala,I strongly recommend you to use fresh coconut and coconut oil. I know, many of my non-keralite readers do not like the smell of coconut oil. But being a malayali, I always prepare dishes in coconut oil itself.

Today, I am planning to prepare an egg recipe, an egg recipe from my own native place which is my mom's favourite. Of course you can call it as an Ernakulam style egg curry ... with coconut milk and some very common spices of Kerala and with home made Kerala garam masala.

The peculiarity of this dish is it is spicy, flavorful, rich  and goes really well with almost all kerala dishes, like appam, idiyappam, chapati ( any roties), ghee rice and even normal rice.

From this post, I am trying to include videos in both Malayalam and English. Expecting all your support and prayers....

Video in English 


Video in Malayalam



Kerala Nadan Mutta Curry 


Author: Anju Aneesh
Recipe type: Side dish
Cuisine: India, South India, Kerala
Preparation time: 10 minutes | Cooking time : 30 minutes | Total time:40 minutes





Ingredients

  • 2 to 4 hard-boiled eggs
  • 2 medium onion, chopped lengthwise
  • 1 medium tomato, chopped lengthwise
  • 2 green chilies, split lengthwise
  • 1” piece ginger and 5 to 6 garlic cloves, crushed
  • ½ teaspoon turmeric powder
  • 3/4 teaspoon chili powder
  • 2 teaspoon coriander powder
  • 3/4 teaspoon garam masala
  • 3 /4 cup thin coconut milk (second milk)
  • 1/2 cup thick coconut milk  (first milk) 
  • 1/2 cup third coconut milk or 1/2 cup water
  • 2 tablespoon of coconut oil
  • Salt to taste



To temper

  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • 3 to 4 shallots, chopped
  • 1 spring curry leaves


Direction of preparation of Nadan mutta curry
  1. Heat oil in a pan. Saute crushed ginger and garlic on low flame, till the spluttering stops and raw smell leaves.
  2. Add onion and green chilies, saute till the onions turns brown.
  3. Add chili powder, turmeric powder and coriander powder. Saute till the oil separates.
  4. Add chopped tomatoes and cook covered till the tomatoes turns soft.
  5. Add ½ cup of water or coconut milk  and cook till the oil separates from the sides.
  6. Add in the second coconut milk and cook for a few minutes till the gravy thickens and you get the desired consistency.
  7. Add in thick coconut milk and switch off the flame immediately when start boiling.
  8. Heat another pan, splutter mustard seeds, add in and saute shallots and curry leaves for a few minutes.
  9. Pour this over the curry and keep covered for five minutes before serving.
  10. Serve hot after placing the halved eggs with appam, idiyappam, chapatti etc.  






Step by step preparation of Nadan Mutta Curry





  1. Boil eggs and remove the outer hard shell  and keep aside. 
  2. Heat 2  tablespoons of oil in a pan.  Saute crushed ginger and garlic. This will splutter so keep a distance and don't forget to reduce the flame to low. Chop the ginger and garlic into small pieces and crush it little bit. 
  3. Once the ginger garlic paste fried and a nice smell comes out, add chopped onion and green chilies. At this stage, you can increase flame to medium. Saute well until the onions start turning brown. Do not make it dark. 
  4. Again, reduce the flame and add the spices, turmeric powder, chili powder, coriander powder and turmeric powder. Saute immediately to prevent burning  of the spices. If you are a beginner, you can mix some water with the spices before adding. This will help to avoid burning. 
  5. Then add the chopped tomatoes.
  6.  Cook covered for two to three minutes till the tomatoes turn soft. 
  7. After that, open the lid and add 1/2 cup of water  or coconut milk and cook this for a few minutes, till the oil separate from the sides.
  8. Once the oil starts separating from the sides, add in 1 1/2 cups of second coconut milk and salt.
  9. Mix well and cook on medium flame till the gravy thickens and everything combines well. 
  10. Add in the first coconut milk and immediately switch off the flame. If you are adding whole eggs, you can add at this stage. 
  11. Next is seasoning step. Heat oil in an another pan. When hot, add mustard seeds.
  12. When spluttering stops, add chopped shallots and saute till the shallots turns translucent. 
  13. Add curry leaves and saute again till the shallots turn golden brown.
  14. Pour this over the curry and let it keep covered for about 5 to ten minutes. 
  15. Add the halved eggs just before serving.  
  16. Serve with appam, idiyappam or chapati. Enjoy.

Tips


  1. Never boil the gravy after the addition of first milk or thick coconut milk. It might curdle.
  2. If you are a beginner, be careful while adding the spice powders. Either switch off the flame or keep the flame low and also don't forget to mix the powders with very little water. Both of these methods will help you in the same way. 

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