Egg stew/ mutta stew


1) Boiled eggs, split into halves    –   6 nos

2) Ginger        –   1 inch piece

    Garlic       – 5 cloves

    Coriander powder – 1 tsp

3) Onion chopped     – 1 no

4) Green chillies slit   – 3 nos

5) Peppercorns          – 6 nos

6) Cinnamon sticks      – 2 small pieces

7) Cloves                   – 3 nos

8) Cardamoms             – 2 nos

9) Carrots and potatoes cubed  –  1 cup

10) Salt

11) Thick coconut milk   – 1/2 cup
    Thin coconut milk    – 2 cups

12) Oil                   – 2 tbsp

13) Ghee         – 1tsp
    Chopped pearl onion- 3nos
    Curry leaves


Grind ginger, garlic, and coriander powder to a smooth paste. Set aside. Heat oil in a pan, saute onion, green chillies,peppercorns cinnamon stick, cloves, and cardamom. Now add the ground paste from above. Saute well. Saute the vegetables. Add thin coconut milk and salt to this. Cook the vegetables.When vegetables are cooked,add thick coconut milk. Switch off the stove and transfer it to a serving dish.

Heat 1 tsp ghee in a pan, saute shallots and curryleaves. Pour over the curry. In a bowl, spread the boiled egg halves. Now pour the vegetable curry cooked from above. Serve hot with appam, Idyappam . 

10 thoughts on “Egg stew/ mutta stew”

  1. It was always fried eggs and egg curries but now I see something new that can be done with eggs. Brilliant and certainly love the outcome. Thanks for sharing because I appreciate and always on the look out for new recipes.


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