Naadan Mutta Curry(Egg Curry)


When I say Egg curry, there is only one standard egg curry that I could think of. Though that egg curry is tasty, I wanted to try some other style of egg curries. Once I had bought parampara’s egg curry packet and I really liked it. So this time, when I planned to make egg curry, I thought of trying something similar to Parampara’s egg curry or more like a Naadan Mutta curry.

What I liked most in this egg curry is the fact that you could have a lot of gravy that is more than sufficient for Porotta, Idiyappam, Appam or Chappati. With my regular egg curry, usually I struggle with quantity of gravy. We really enjoyed this egg curry with chappati. Gave some of it to our friends too and I was happy when they said that they enjoyed it too 🙂


Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml

Egg – 4 nos
Onion – 2 nos medium sized, chopped
Tomato – 1 no large sized
Mustard seeds – 1/4 tsp
Dry red chilli – 2 nos
Curry leaves – 2 sprigs
Coriander leaves – 4-5 strands
Oil – 3 tbsp
Salt – to taste(apprx. 1/2 tsp)

To grind :-
Shallots – 5-6 nos
Ginger – 1/2 inch piece
Garlic – 5-6 pods
Green chilli – 2 nos
Red chilli powder – 1/4 tsp
Coriander powder – 1 tbsp
Chicken masala(Eastern/Nirapara brand preferred) – 1 tsp
Garam masala – 1/4 tsp


1. Boil eggs and cut into halves. Keep aside.
2. Grind all the ingredients mentioned under ‘To grind’ section into a smooth paste and keep aside.
3. Heat oil in a pan. Put mustard seeds in it and let it splutter. Then add broken dry red chilli and curry leaves. Saute till it splutters or starts to turn brown.
4. Add chopped onion and salt to it. Saute till onion turns light brown.
5. Then add chopped tomato and let it cook well in medium flame. Oil should start to separate.
6. Add the ground paste and saute well. Let it cook in medium-low flame.
7. The spices need to cook well. Once the spices are cooked, the oil will start to separate. You can sprinkle some water if the spices seem to stick to the pan or burn.
8. Once it becomes a thick paste, add water and let it boil till it becomes thick gravy.
Note: I added 2.5 cups of water.
9. Then add the boiled eggs into the gravy and let it cook for 3-4 mins.
10. Remove from flame and garnish with chopped coriander leaves.

Serve with chappati, idiyappam, appam or plain rice.

Egg roast


Egg roast is a very typical side dish with appam, idiyappam or kerala porotta. Lately, I realized that DD likes idiyappam a lot. So I made idiyappam and the first combination I could think of was idiyappam and egg roast. Of course, we enjoyed this combination. I don’t make this dish often, rather this was my first time making egg roast. But I am making it again for sure. It is an easy dish to make and goes well with chappati too.



Ginger – 1.5 inch piece
Garlic – 10-12 pods
Green chilli – 2 nos, slit
Curry leaves – 2 strands
Onion – 3 nos. small sized, sliced
Egg – 3 nos
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Black pepper powder – 3/4 tsp
Garam masala – 1/4 tsp
Oil – 6 tbsp
Salt – to taste(apprx. 1.25 tsp)


1. Boil the eggs, remove shell and keep aside.
2. Crush ginger and garlic together using pestle and mortar.
3. Heat oil in a pan and put crushed ginger ‘n garlic and curry leaves. Saute till it turns golden brown.
4. Then add onions, salt and green chillis. Saute onion and let it cook well in medium high flame.
5. Once the onions turn pink, add black pepper powder, turmeric powder and red chilli powder.
6. Saute till the spices and onions cook well. You will know that it is cooked through when the oil starts to separate and onions turn brown.
7. Add the boiled egg and saute for 2-3 mins more. Push the onions to one side of the pan such that eggs touch the pan. This will roast the eggs nicely.
8. Remove from heat and slice the egg into halves.

Serve with idiyappam, appam, kerala porotta or chappati

French Toast


Okay, so after my initial batch of recipes, I got overwhelmed by the response I got from everyone. Thank you all for the encouragement and the suggestions you gave. I will definetly try to post more recipes and try to keep it simple. Talking of simple, I thought let my next recipe be something that you could use as a breakfast or as a snack. When you are hungry and don’t want to put a lot of thought on what to prepare, and if you have some bread and eggs to spare, I would recommend you French toast.

Usually French toasts are made by dipping bread in egg. But the French toast version I am going to be sharing is purely my mom’s contribution. I haven’t seen French toasts being made like this anywhere. And whoever has had it, has loved it. Its little ‘Indianised’ French toast though 😉  However, since this is more or less like a finger food, if you pack these for your kids lunch, they also will have no complains 🙂



Eggs – 3 nos
Milk – 1 tbsp
Garlic – 1 or 2 pods
Onion – 1/4th of a medium sized one
Green chilli – 2 nos
Garam masala – 1/4 tsp
Oil – 2 tbsp
Coriander leaves – 2 strands
Salt – to taste(apprx. 1/4 tsp)
Bread – 6 slices


1. In a bowl mix the egg and milk and beat well.

2. Finely chop the garlic, onion, green chillies and coriander leaves.

3. In a pan, heat 1 tbsp oil. Add chopped garlic and once it turns golden brown, add chopped onion, chopped green chilli and coriander leaves. Add salt at this point.

4. Once the onion is cooked/fried well, add garam masala and saute for 1 min and remove the pan from the burner.

5. Add this mixture to the beaten eggs. Mix it well with a spoon.

6. Take the bread slices and cut the crusts of the bread carefully.

7. In the same pan, apply little oil. Keep in medium flame.

8. Using a spoon, pour about 2 tsp of egg to the pan and spread it roughly to the shape of the bread slices.

9. When the egg is half cooked, put the bread slice on top of the egg and press it with a spatula. Don’t wait till the egg is fully cooked, else the bread will not stick to the egg. Now take the bread slice and keep aside.

10. Repeat the process for the other side. Now the bread is covered on both sides with egg.

11. Cut the bread into halves to take a triangular shape and serve with ketchup(I used Maggi Masala Ketchup).