Name: Kerala Egg Curry (Nadan Mutta Curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Kerala
Ingredients: 4 large eggs; 1 medium, finely chopped onion; 1 medium, chopped tomato; 1/2 cup light coconut milk; 2, slit green chilies; 1 tsp ginger-garlic paste; 1/4 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 8-10 curry leaves; 1 tsp coconut oil; to taste salt

Step-by-Step Instructions

1
Boil the eggs for 8 minutes, cool, peel and set aside
2
Heat coconut oil in a pan, add mustard seeds and cumin seeds; when they splutter, add curry leaves
3
Add finely chopped onion and sauté until translucent
4
Stir in ginger-garlic paste and green chilies; cook 1 minute
5
Add turmeric and coriander powder and sauté for another minute
6
Add chopped tomato and cook until soft
7
Pour in coconut milk, stir and bring to a gentle simmer
8
Add the boiled eggs, coat them with the gravy, and simmer for 5 minutes
9
Season with salt, adjust spice, and remove from heat
10
Garnish with fresh coriander leaves and serve

*Pro Tips

1
Use minimal oil and opt for light coconut milk to keep saturated fat low
2
Serve with high-fiber vegetables like sautéed spinach or cauliflower rice to lower overall glycemic load
3
Control portion size: two eggs per serving provides protein without excess carbs

Why It's Diabetic-Friendly

Low in carbs, high in protein and healthy fats; the use of light coconut milk and minimal oil reduces calorie density, while fiber-rich side options keep the glycemic load low, making it suitable for diabetic meal planning

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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