✅ Kerala Motta Curry (Nadan Egg Curry)

Serves: 3–4
Prep Time: 10 min
Cook Time: 25 min

🧅 Ingredients

For boiling eggs

• 6 eggs

• Water

• Salt (a pinch)

For the curry

• 2 tbsp coconut oil

• 1 large onion – finely sliced

• 2 green chilies – slit

• 1 tbsp ginger–garlic paste

• 2 medium tomatoes – chopped

• Curry leaves – 1 sprig

Spices

• ½ tsp turmeric powder

• 1½ tsp red chili powder

• 2 tsp coriander powder

• ½–1 tsp black pepper powder

• 1 tsp garam masala (or Kerala egg masala)

• 1 tsp fennel powder (optional but authentic)

For base

• ½ cup thin coconut milk

• ¼ cup thick coconut milk

Optional authentic add-ons

• 1 small potato (cubed)

• 1 tsp roasted coconut paste (for thicker “thattukada style”)

🍳 How to Make (Step-by-Step)

1️⃣ Boil the eggs

1. Place eggs in a pot → cover with water.

2. Add a pinch of salt.

3. Boil 10–12 minutes.

4. Cool, peel, and slit each egg lightly so masala enters.

2️⃣ Make the masala base

1. Heat coconut oil in a pan.

2. Add curry leaves + sliced onion.

3. Sauté until golden brown.

4. Add green chilies + ginger-garlic paste.

5. Add chopped tomatoes and sauté until soft and mushy.

3️⃣ Add the spices

Stir in:

• turmeric

• chili powder

• coriander powder

• black pepper

• garam masala

• fennel powder

Sauté until the raw smell disappears and the oil separates.

4️⃣ Add coconut milk

1. Pour thin coconut milk.

2. Add salt.

3. Let it simmer for 5–7 minutes.

5️⃣ Add the eggs

1. Add the boiled eggs (whole or halved).

2. Let them soak in the gravy for 3–4 minutes.

3. Finish with thick coconut milk and a few curry leaves.

4. Simmer 1–2 minutes (do NOT boil after adding thick coconut milk).

🌶️ Kerala Tattu Kada Style Variation

For that spicy street-food flavor:

• Add 1 tsp roasted coconut paste (fry coconut till brown + grind).

• Add extra black pepper and chili.

• Use more coconut oil and extra onions.

🍽️ Best Served With

• Appam

• Idiyappam

• Chapati

• Parotta

• Rice

• Dosa