Nadan mutta curry/ Kerala style egg curry

Yet another traditional Kerala dish with egg. This curry goes well with idiyappam/ rice noodles, appam, rice, roties etc. Gravy of this dish is made with Indian spice powders, onions, potatoes and ripped tomatoes. You can add thick coconut milk to balance out the spiciness of the gravy.

 I have pressure cooked the veggies to prepare it fast for my breakfast. You can cook this recipe in open vessel. You can other veggies like carrots for the gravy and still the curry will taste good.

Straight to the ingredient and instructions to prepare the recipe 😊.

Ingredients

1. Onions - 2 large
2. tomato - 2 medium 
3. Potato - 1 medium
4. Ginger crushes -  1 tablespoon
5. Red chilli powder - 1 ½ tablespoon
6. Coriander powder - 2 tablespoon
7. Garam masala powder - ¼ tablespoon 
8. Oil - 3 tablespooon
9. Water - ½ to 1 cup
10. Curry leaves - 1 spring
11. Salt to taste

For seasoning

1. Coconut oil - 1 tablespoon
2. Mustard seeds -  ½ tablespoon
3. Dried red chilli - 1

Instructions

• Finely chop all veggies and keep it aside

• Heat oil in a pressure cooker and add crushed ginger to it

• Once the raw aroma of ginger diminishes, add chopped veggies into the cooker. Saute veggies for around 5 minutes

• Into it add spice powders and salt. Stir well. Further add water to it. Cover the lid and pressure cook for few minutes. 2 whistle is good to cook all the veggies. 

• When pressure cooker release all pressure. Open the lid and mash the veggies with the bottom of the spoon. Add garam masala and curry leaves into it.

• Lastly add boiled eggs. Cover the lid and cook it on medium flame for 6-7 minutes.

• Now we will give a final touch to this dish by adding seasoning to it. For seasoning heat coconut oil in a small pan and splutter mustard seeds, then add dried red chillies. Pour this timbering into the curry. Mix well. Enjoy this spicy mouth watering curry with rice/ idiyappam/ roties.