Mutta Thoran

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.

Print Recipe

0 Add to Favorites

Quick

Mutta Thoran

Author: Ushadevi Cuisine: Kerala Courses: Curries & Side Dishes, Lunch, Snacks

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 4 Eggs beaten
• ¹⁄₂ teaspoon Mustard seeds
• 3 Dry Red chillies
• 1 spring Curry leaves
• ³⁄₄ cup Grated Coconut
• ¹⁄₂ cup Onion chopped
• ¹⁄₄ teaspoon Turmeric Powder
• Salt and Oil as required

Instructions

1. Heat oil in a pan and crackle mustard seeds.
2. Add dried red chillies and curry leaves. Sauté for a few seconds.
3. Add chopped onions and green chillies. Sauté until onions are soft and lightly golden.
4. Add grated coconut and a pinch of turmeric powder. Mix well.
5. Add salt to taste and combine everything.
6. Pour in the beaten eggs and stir continuously.
7. Cook until the eggs are scrambled and mixed well with the coconut-onion mixture.
8. Serve hot with rice or chapathi.