Mutta Kakkam | Malabar Fried Eggs


Mutta Kakkam is quite a fascinating Malabari special dish and I was completely bowled over the glamorous appeal of boiled eggs. You find the dish commonly served in every Malabar home. These fried eggs would be the staple in any Malabar home for guests. The boiled, peeled and slashed eggs were coated with a spicy masala mixture and deep fried or shallow fried as per preference. What fascinated me is the masala mixture sticking well onto the eggs without the masalas getting charred nor turning too smokey. These Malabar Fried Eggs are specialty dishes and I was lucky to get the recipe from my aunt residing in Malabar. Even the masala mixture gets varied from home to home and I am sticking to this version of Mutta Kakkam, I found favorable. I love keeping the spice level simple. My aunt’s kid had an aversion towards eggs and now my aunt is relieved, her little beauty is adapted fully for the dish. Hats off to Malabar Fried Eggs.

Mutta Kakkam had turned out the star dish of my entire family especially kid. Simple, wholesome, healthy and delicious, Malabar Fried Eggs has turned out a trending dish these days, quite popular in star hotels and restaurants. Working mothers and busy housewives will find the dish quite useful. I want my friends to try out the dish. And, don’t forget to send me instant feedback so that I will be well motivated to collect more Malabar based recipes from my dear aunt. Eggs are rich in protein and other vital nutrients required for body. An egg a day keeps the doctor away. That is my motto in life proved real through various real instances. You can explore a well detailed Mutta Kakkam recipe here that can be easily prepared at home.

Mutta Kakkam | Malabar Fried Eggs

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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Side Dish
Servings 8 People


  • 1 cup Dried Red chilly
  • 2 tbsp Coconut oil
  • 1 tbsp Ghee
  • 2 clove Garlic
  • 1/4 tsp Turmeric powder
  • 8 nos. Eggs Hard boiled and peeled
  • Salt as required
  • Few Curry leaves
  • 1 tsp Lemon  juice
  • 1/4 cup Water


  • Soak dry red chilies in hot water for around 10 minutes. You could use half dry red chilies and half Kashmiri dry red chilies for a less spicier version of Mutta Kakkam.
  • Grind the dry red chilies to a very smooth paste using a mixer/blender.
  • Heat 2 tablespoons of coconut oil and 1 tsp of ghee in an iron wok or a clay pot. Stir in 2 small garlic cloves (pounded) and cook until raw smell disappears.
  • Add the previously ground chilli paste, 1/4 tsp of turmeric powder, 4 pinches of salt, and 1/4 cup of water. Cook on low to medium flame for around five minutes or until the oil starts to separate. Add 1 teaspoon of lime juice and mix.
  • Add the eggs and mix well for a minute to coat the eggs.
  • Serve Mutta Kakkam hot.
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