Mutta thenga pal curry / egg in coconut milk curry

Main Dish
3 servings
15 min
35 min
Very Easy


Number of serving: 3
Eggs :3nos

Onion :1cup (chopped)

Green Chillies :4-5nos (chopped)

Garlic :4-5 cloves (chopped)

Turmeric Powder :1/2 teaspoon

Coriander Powder :2 teaspoons

Garam Masala :1/4 teaspoon

Thick Coconut Milk :1cup

Vinegar :1/2 teaspoon

Oil :1 tablespoon

Mustard Seeds :1/2 teaspoon

Curry Leaves :1 sprig

Salt to taste


  • Boil eggs,remove the shells and cut into halves and keep aside. Heat oil in pan,add mustard seeds,when it pops up,add chopped onions,garlic,green chillies and curry leave and saute it till raw smell goes and onions are translucent.
  • Add all spice powders and saute well; Add little water and vinegar and mix well; allow it boil for few mins,till raw smell of spices goes off.
  • Reduce the heat; add salt,and halved eggs and cook till the gravy thickens.(Note: Don't break the eggs,Stir carefully).
  • Remove from flame and add the coconut milk and mix well and keep covered for 10 minutes,so that eggs absorbs spices.
  • Serve hot with Appams or Idiyappam.


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