സ്പെഷ്യൽ മുട്ടക്കറി വളരെ കുറഞ്ഞസമയത്തിൽ വയർ നിറച്ചു ചോറ് ഊണുവാൻ രുചികരമായ MUTTA CURRY|| EGG CURRY

Egg - boiled

Tomato - 1 big

Green chilli - as per taste

Ginger - 1 medium piece

Onion - One small, thinly sliced

Curry leaves

Fennel seeds - 1 tsp

Turmeric powder - ¼ tbsp

Grated coconut - 1 ¾ handful

Water - as needed

Coconut oil - as needed

Salt - to taste




Hi everyone, today I am here with a simple variety egg curry recipe with simple ingredients..


To prepare curry, first grind 1 ¾ handful of grated coconut, a teaspoon of fennel seeds and one big tomato along with very little water in a mixer grinder into a smooth and buttery paste..

do not add too much water while grinding the coconut, add very little as required.


Once the paste is ready, heat some coconut oil in a pan and sauté finely sliced onion, crushed ginger, green chilies as per your taste and curry leaves until the onions fry and turn golden brown.


Once the onion has turned golden brown, add ¼ tablespoon of turmeric powder and sauté until it’s raw smell goes away.

Next, add ¼ tablespoon of chilli powder and sauté until it’s raw smell goes away.. make sure to sauté the spices on a low flame so that they don’t burn.


Once the spices have sautéed , add the ground coconut paste along with some water as needed for the gravy.

Next, season the curry with some salt to taste and then close it with a lid and bring it to a boil..

Once the curry comes to a boil, leave it on a medium flame and let it boil for another 10 minutes with the lid closed so that the road test of the coconut and tomato goes away..


Once the curry has boil for 10 minutes, add boiled eggs cut in half and then boil the curry for another two minutes and the curry will be ready to be served!!


Once ready, transfer the curry to a serving bowl and sprinkle a few curry leaves on top..!!


Please note to adjust the quantity of the tomatoes you’re adding if your tomatoes are really sour. :)