Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk

Kerala curries are definitely my favourite as they are very mild in spiciness and cooked usually with coconut milk. Eggs are very healthy and they are good source of high quality protein.People often think that protein is only found in the egg whites. But trust me the egg yolks are known to be have almost all the nutrients and fats in it. However, in addition to these nutrients, the yolk also contains up to about half of the protein content of the egg. A large egg contains about 7 grams of protein, and the 3 grams will be coming from the yolk and 4 grams from the white.Therefore, eating the entire egg, not just the white, is the way to get the most protein and nutrients. Do you know eating raw eggs will provide least amount of proteins. Many researches and studies says that cooking eggs helps the proteins to be more easy to digest and more accessible to the body. Eggs are low in calorie hence many sprotsmen enjoy eggs daily as a part of their meal and many survives just with a couple of hard boiled eggs if they are following a strict diet. Needless to say eggs are weight loss friendly, eating eggs for breakfast may help to reduce the number of calories you consume for next 24 hours.

Coming to today's post, Nadan Mutta Curry is a super delicious coconut milk based egg curry which can be served very well as side dish or as gravy along with rice,dosas or idlies. Keralites serve this egg curry with Appam or Idiyappams, however this lipsmacking egg curry makes an excellent dish to enjoy with rice. Simple to make, this delicious fingerlicking goodness curry gets ready very much easily and quickly than you can imagine. Prepared with usually available ingredients,this Nadan mutta curry will definitely tickle your tastebuds. Extremely flavored, this easy egg curry will surely become your favourite, give a try and enjoy this curry to the core.

5 Eggs
2nos Onion (chopped finely)
3nos Tomato (chopped)
2 Green chillies (slit opened)
1tbsp Ginger-garlic paste
1/2tspTurmeric powder
1/4tsp Cumin powder
2tbsp Coriander powder
1tsp Red chilly powder
1/2cup Thick coconut milk
1cup Thin coconut milk
Oil
Salt
Coriander leaves
1tsp Fennel seeds
1no Bay leaf

Boil the eggs until turns hard-boiled. Cut slit on the eggs and keep aside.

Heat the oil, fry the bay leaf and fennel seeds until they turns brown.

Add the chopped onions and ginger-garlic paste and saute until the onions turns transculent.

Add the green chillies, chopped tomatoes, cook until the tomatoes turns mushy.

Now add turmeric powder, coriander powder, red chilly powder and salt. Saute for few minutes.

Drop the eggs and cook for a while. Add the thin coconut milk and bring to boil. Cook for few minutes.

Finally add the thick coconut milk and simmer for few seconds.

Avoid  boiling the coconut milk else it will curdle.

Garnish with coriander leaves. Serve hot.

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