Naadan Mutta Curry/ Kerala Style Egg Curry

Sometimes, blogging on a daily basis does get boring. Seriously... I was just thinking to myself, being on my break time now, should I be penning in something or no? After a lot of push and pull, there you go, I am ferociously hitting on my keyboard typing in sweet nothings. Yeah, because I have typed nothing much concrete till now apart from the above ramblings. Hehe... I guess today not being in a mood to do too much of writing, I will share with you some rare lessons that we can learn from the great man, the Father of our Nation himself...

I guess I don't need to add my inputs in there, each phrase speaks a thousand words in itself...

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? :)

Naadan Mutta Curry/ Kerala Style Egg Curry
Serves 4


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!

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. :)

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