Appam Mutta Curry Recipe – Delicious Kerala Style Dish

Appam and Mutta Curry

Appam and Mutta Curry

Appam Mutta Curry is perhaps the most famous Kerala dish outside and inside of Kerala. Here is the steps to prepare the one and only Appam & Mutta Curry. For all non-keralites you can call it Kerala Style lacy pancakes and egg curry. Please read through the entire process and recipes first before you try it.

First of all we will prepare the Egg curry as Appam tastes better when its hot.

Egg Curry Recipe:


  • Hard Boiled Eggs: 4
  • Fine sliced Onions: 3
  • Chopped Ginger: 1 Tsp
  • Chopped Garlic: 1 Tsp
  • Coconut milk: 1/2 Cup
  • Water: 1/2 Cup
  • Vinegar: 1/4 Tsp Optional
  • Curry leaves: 1 Sprig
  • Oil
  • Salt
  • Chilli Powder: 1 and half Tsp
  • Coriander Powder: 1 and half Tsp
  • Turmeric powder: 1/2 Tsp
  • Garam masala: 1/2 Tsp


  • Heat oil in a pan and add ginger, garlic, onion and curry leaves and saute it until the onion is light brown in color. Add salt to speed up the process and be careful and not burn the onion completely.
  • Reduce the flames to low and add some water, chilli powder, coriander powder, turmeric powder, and garam masala and stir well. Add some more water, cover the pan with a lid, and cook for another 15 minutes on medium flame. Stir occasionally.
  • Add the coconut milk and add required amount of salt. Stir well.
  • Now add the hard boiled eggs after slicing them into 2. Cover the eggs with the gravy of the curry and cook for another 2 to 3 mins in medium flame.

Now that the curry is ready we will start preparing the Appam.

Kerala Appam Recipe:


  • White raw rice: 3 cups (finely powdered)
  • Coconut: 1
  • Yeast: 1 Tsp
  • Sugar: 4 Tsp
  • Water: 1
  • Lukewarm water: 1/2 cup
  • Cooked rice: 2 Tbsp
  • Salt: 1/2 Tsp
  • Gingelly oil – As needed


  • Mix sugar, yeast and water and keep it aside for around 15 mins (that is until it ferments).
  • Grind the cooked rice with some water to make a paste.
  • Mix the rice flour, rice paste, fermented yeast and water and knead for around 5 to 10 mins. Then keep it aside for 4 hours for the fermentation process.
  • Add 3 cups of water and the extracted milk from the coconut to the dough and make it a thin fine batter without any lumps. Add sugar and salt according to taste.
  • Now warm up the palappam chatti/ the vessel for cooking the “Appam”/Kadai. Once it is warmed up rub gingelly oil/Sesame oil onto the vessel.
  • Then pour 3 to 4 tbsp of the batter and rotate the Kadai/Vessel by hand so that some of the batter coats the sides of the Kadai and the reminder of the batter collected at the center.
  • Now cover the Kadai with a tight fitting lid, lower the flame and cook for 3 mins.
  • After that check if its ready. If the Appam is ready the edges of the appam will be like crisp lace and the center will be soft and well risen.

The Appam tastes delicious when served with Egg curry.

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