Nadan Mutta Kari Recipe

Nadan Mutta Kari
Egg Coconut 'Curry' Kerala Style
Submitted By: Taz

Ingredients:

6 Hard Boiled Eggs (Anda/Mutta)
3 Fresh Green Chile (Hari Mirch/Pacha Mulaku) - sliced in half lengthwise and seeded
2 Roma Tomatoes (Tamatar/Thakkali) - seeded and chopped
2 Large cloves Fresh Garlic (Leh-sun/Velluthulli) - grated into a paste
1 Large Red Onion (Pyaz/Ulli) - sliced thin
2 inch piece Fresh Ginger (Adrak/Ingi) - grated into a paste
2 Cups Coconut Milk (Nariyal ka Doodh/Rendaam Paal)
2 Sprigs Fresh Curry Leaves (Kaddi Patta/Vepala)
1 Tbs Garam Masala
2 tsp Kashmiri Chile Powder (Kashmiri Mirch/Kashmiri Mulaku)
2 tsp Coriander Powder (Dhania Podi/Malli)
1 tsp Ground Black Pepper (Kali Mirch/Kurumulaku)
½ tsp Cumin Seeds (Jeera/Jeerakom)
¼ tsp Turmeric Powder (Haldi/Manjal)
¼ tsp Fennel Seed (Saunf/Perumjeerakam)
Kosher Salt (Namak/Uppu) to taste
3 Tbs Oil - can use coconut, grape seed, or canola

Preparation:
  1. IF NOT DONE IN ADVANCE - Hard boil your eggs: Place eggs in a single layer inside of a pot or saucepan with a tight fitting lid large enough to hold them - Add cold water to the pan until eggs are submerged by 1 inch of water - Place pan (uncovered) over medium-high heat and allow to come to a boil - As soon as a boil has been achieved, remove from heat, cover tightly, and allow to sit undisturbed for 12 minutes - After 12 minutes, transfer the eggs to an ice bath and allow to sit for 15-20 minutes to completely stop the cooking - Peel your eggs and set aside until needed
  2. Heat oil in a large heavy bottomed pan, wok, or large kadahi over medium heat until shimmering - Add cumin and fennel seed and fry until they crackle(apx 30 seconds) - Add onion, curry leaves, and a large pinch of salt to the pan and sauté until the onion is light brown (apx 15-20 minutes)
  3. 3) Add garlic, ginger, and green chiles - Continue to sauté for another 5 minutes
  4. Add garam masala, Kashmiri chile powder, coriander powder, black pepper, and turmeric - Continue to saute for 3-4 minutes
  5. Add tomato and continue to sauté until tomatoes are soft (apx 4-5 minutes) - Reduce heat to low and add the coconut milk - Bring to a simmer
  6. Make a slice in your eggs ('end to end') about half way through (you don't want to halve the eggs, you just want the sauce to reach the yolk) and add to the pan
  7. Remove from heat and allow to sit for 3-5 minutes to heat the eggs through - Adjust seasoning
  8. Serve hot along with idiyappam, appam, noolappam, puttu, or chapatti
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