Egg Curry | മുട്ട കറി

My mom make this kinda curry with Aappam :)…This is easy…

You need

1. Eggs hard boiled – 4 nos shelled
2. Onions – 2 medium sliced thinly
3. Tomato – 1 medium chopped finely
4. Green chili – 1 sliced
5. Curry leaves – 1 strip
6. Cinnamon stick – 1 piece of 1/2 inch stick
7. Cardamom – 1
8. Cloves – 1
9. Red chili powder – 1/2 teaspoon
10. Coriander powder – 1 teaspoon
11. Turmeric – 1/4 teaspoon
12. Salt to taste
13. Coconut milk powder – 2 tbsp
14. Hot water – 1/2 cup + 1/2 cup
15. Coconut Oil – 2 tbsp (You can replace it with refined oil)
16. Mustard Seeds – 1/2 teaspoon
17. Pepper crushed/powder – 1/2 teaspoon
18. Ginger – 1 tbsp chopped finely

You have to

1. Heat oil in medium heat a pan and add Mustard seeds, cinnamon, cardamom seeds, cloves
2. Once the mustard seeds crackle, add ginger followed by onion and curry leaves and fry till it turns translucent
3. Now add tomato, red chili powder, coriander powder, salt, egg and saute well. 
4. Add 1/2 cup of water and close the pan, leave it in medium to low heat till the oil separates.(at any point if it gets dried up add 1/4 cup water)
5. Add eggs and mix well. Close and cook for another 2 min. 
6. Mean time make a paste of coconut milk powder and hot water.
7. Add the pepper powder and mix
8. Add the coconut milk paste to the pan and mix well. 
9. After 2-3 seconds and remove the pan from fire. (We don’t need to boil much now)
10. Serve with chappathi / Kerala Paratha / Idiyappam / Aappam

Note: –
1. Instead of eggs, you could use 2 cups of cubed potatoes. After 4th step add 1/2 cup water and cover and cook till potato is done
2. You can replace the coconut milk with fresh cream or Milk with cream
3. Instead of adding cinnamon, cardamom seeds and cloves, add 1/2 tsp of garam masala powder at step 7
4. Add 1 clove crushed and chopped garlic with ginger. It shall bring a nice flavor
5. You could even add chopped coriander leaves at the end

So many notes!!!! 🙂