Kerala Style Mutta Puli / Egg Curry

To make Kerala Style Mutta Puli, start by cracking the eggs into a bowl and mixing them. Cook an omelet in a pan, cut it into pieces, and set aside. In an earthen pot, heat coconut oil and add fenugreek seeds until they pop. Sauté chopped ginger, garlic, onions, and green chilies until the onions are light brown. Then, add chili powder, turmeric powder, coriander powder, and salt, cooking until the raw taste is gone. Pour in the 2nd coconut milk along with malabar tamarind and tomato pieces, and let it boil for 7-8 minutes. Add the omelet pieces and boil for another 2-3 minutes. Finally, stir in the 1st coconut milk, let it bubble, and finish with fresh curry leaves and a drizzle of coconut oil before serving.

No, Kerala Style Mutta Puli is not suitable for a vegetarian diet as it contains eggs. However, you can substitute the eggs with tofu or a plant-based egg alternative to create a vegetarian version of this dish.

If you don't have malabar tamarind, you can use tamarind paste as a substitute. For coconut milk, you can use almond milk or cashew cream for a different flavor, but it will alter the dish's traditional taste. Additionally, if you can't find fenugreek seeds, you can skip them or use a pinch of mustard seeds instead.

Store leftover Kerala Style Mutta Puli in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of coconut milk if it has thickened.

Kerala Style Mutta Puli pairs wonderfully with steamed rice, chapati, or idiyappam. You can also serve it with a side of pickles or a fresh salad to complement the rich flavors of the curry.