Kerala Egg Curry or Nadan Mutta

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Hello readers, today I’m sharing a delicious, creamy vegetarian curry recipe. The curry goes by various names, two of which are Kerala Egg curry or Nadan Mutta. The reason for the name variations is because the dish is popular in so many different parts of Asia and Indian.

Indian Egg Curry

Indian Egg Curry

If any of the spices are unfamiliar to you take a look at this spices page. I have given substitute products and given an explanation for some of the more unusual ingredients.

Creamy Kerala Egg Curry

Kerala Egg Curry

Julie Carlyle
Easy Thermomix Egg Curry (Kerala Egg Curry). Adjust the heat to suit your tastes.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course, Vegetarian
Cuisine Indian
Servings 4 people
Calories 250 kcal


  • 6 eggs Hard Boiled
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 2 green cardamon pods
  • 2 cloves
  • 5 gm cassia or cinnamon bark (not cinnamon quills)
  • 1 bay leaf
  • 250 gm brown onion
  • 10 gm garlic
  • 10 gm ginger
  • 200 gm tomato fresh
  • 1 TBS jaggery sugar (coconut sugar can be substituted)
  • 1 tsp Deggi Mirch Indian Chilli Powder (or substitute for sambal oelek)
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • 350 gm coconut milk
  • 1/2 tsp garam masala
  • 1 TBS kasouri methi optional


  • Add the cumin, coriander, cassia bark, cardamom and cloves to the TM bowl. Dry roast 1 min/Varoma/Speed 1 (MC OUT)
  • Mill the spices 1 min/Speed 9. Scrape down TM bowl.
  • Quarter the onion and add it to the TM bowl with the garlic, ginger and bay leaf. Chop 5sec/Speed 9.
  • Scrape down the bowl and add the tomatoes. Mince 20 sec/Speed 9.
  • Scrape down the bowl, add salt, sugar, chili and turmeric. Cook 25 min/100 degrees Speed 2.5 (MC OUT) Use the steamer on the lid to prevent splashes.
  • In the meantime peel the boiled eggs.
  • Add the coconut milk and garam masala. Blend 1 min/Speed 8.
  • Add the Kasoori Methi (if using). Cook 2 min/100 degrees/Speed 2.
  • Place peeled eggs in the serving container, pour the curry sauce over the eggs and serve.


This curry is a medium heat level. If you like a mild curry start with 1/2 teaspoon of the Deggi Mirch Kashmiri Chili Powder. 


Calories: 250kcal
Tried this recipe?Let us know how it was!

Each region has their own variation of the same basic curry. For example, closer to Malaysia coconut milk is used in the dish. In North India, this dish is popular amongst the Punjabi population, however, the egg is served in a rich tomato based gravy. Today I’m making a more Indian/Malaysian style egg curry as it includes coconut milk.

Kerala Egg Curry

Kerala Egg Curry

I have adapted the recipe for use with the Thermomix. You will find the curry can be made in either the TM5 or earlier models.

Indian Vegetarian Egg Curry

Indian Vegetarian Egg Curry

Some of the ingredients may be a little difficult to find so I’ve provided a range of substitute products. Please don’t be tempted to swap the Deggi Mirch Kashmiri Chilli powder for regular chilli powder. The Indian chilli powder is completely different. Kashmiri chilli is much more flavourful and mild, it also gives the curry a lot of its vibrant colour.

Indian Kerala Egg Curry

Indian Kerala Egg Curry

For those of you who don’t know, my family and I spent some time in India last year whilst writing an Indian ThermoKitchen Cookbook. We had a fabulous time learning about spices, and how to cook authentic Indian dishes.

An Indian ThermoKitchen Cookbook

An Indian ThermoKitchen Cookbook

Once I returned home I took that knowledge and learned how to adjust and recreate the dishes in the Thermomix. I’m really pleased with the results I achieved. If you enjoy this recipe. Please take a look at my Indian cookbook. It features 28 authentic Indian recipes that I know your family will love as much as we do.

Don't forget to PIN - Kerala Egg Curry

Don’t forget to PIN – Kerala Egg Curry

If you would like more great Thermomix recipes, follow the ThermoKitchen FB Page. I share loads of great recipes on the page. Our community group page also shares recipes from other fabulous Thermomix bloggers. So if you’re want to “Create more with your Thermomix” make sure to join both pages.

4 thoughts on “Kerala Egg Curry or Nadan Mutta”

  1. Christine Cole says:

    I loved this after just looking at the picture….. I made it…searching the spice stores for things I had no idea what they were…. what an expedition and a joy. From the beginning to the end….it was a journey. I took forever, because I was being careful all the way. Next time it will be easy. The taste was unbelievable. I wanted a curry that was not the usual flavour…..I could shout to everyone and tell them to make it, just because it is better than best. I also forgot to halve the eggs and I should have. I cant wait for next time. You could use chicken easily and it would taste great also. Thank you.

    1. Brett Carlyle says:

      I am so happy to hear that Christine!
      Thank you so much for your message!
      Julie xx

  2. Belinda says:

    I’m just cooking this in the thermomix t5 now. I’m a little confused as the cardamom pods aren’t blending up…should I have taken them out of the case? The coriander seeds are also not blending up….even on speed 9… Also do i blend up the bay leaf??

    1. Julie says:

      Oh Belinda, I’m so sorry, I hope I haven’t confused you. You dry roast at speed 1 and then mill the spices at Speed 9. The spices don’t need to be completely blended as there are a few more blends to come throughout the recipe which gives a smooth texture to the curry. The bay leaf goes in later with the onions to saute and then get blended. I promise its worth the effort 🙂

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