There are days when you don’t want a rich curry or anything too fancy. Just something warm, quick, and comforting. That’s exactly where Mutta Thoran fits in – Kerala’s own take on scrambled eggs, stirred up with onions, green chilies, curry leaves, and always – always – a handful of fresh grated coconut.
This isn’t your typical scrambled egg. The eggs are gently stirred, not overcooked or browned, and combined with just the right amount of coconut, so each bite is soft, a little spiced, and lightly sweet. The coconut isn’t just garnish – it’s what makes it a thoran. That earthy softness ties the whole dish together, and without it, something would feel missing.
It’s the kind of dish that’s rarely planned, but always welcomed. You crack a few eggs, heat up some coconut oil, sauté the onions and green chilies, and stir everything together until it comes together in a warm, fragrant mix. Sometimes mustard seeds are added for tempering, sometimes a touch of turmeric – but at its core, Mutta Thoran is all about simplicity and balance.
Growing up, this was one of the go-to lunch sides at home – sitting quietly next to rice, moru curry, or parippu, but somehow always the first thing to disappear from the plate. You can even roll it into a chapathi or spoon it over warm puttu – and it’s perfect.
Mutta Thoran may not be a “grand” dish, but it holds a solid place in Kerala’s everyday cooking – light, quick, and deeply satisfying. And as every Malayali knows, grated coconut isn’t just tradition – it’s the heart of the dish.
Mutta Thoran
Ingredients
Instructions
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To make Easy Mutta Thoran, Crackle mustard seeds in hot oil, Add red chillies, curry leaves saute for few minutes
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Now add onion and green chillies and saute well
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When onions are cooked well, add grated coconut and turmeric powder
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Lets add salt as required
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Finally add beaten eggs and sir continuously, till every thing mix well and scrambled to lumps
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Mutta thoran or Kerala style scrambled egg is ready