Friday, August 30, 2013

Kerala Egg curry/ Mutta curry


There is a part inside me  wishing for a joint family life, living in a big  house full of people having lots of fun. Might  sound crazy right ? But thats what I feel now especially since my parents are here with me now. Work is divided between everyone which  makes life easier. It has been weeks since I have folded my clothes or hung the washings or  given lil A a shower. Mum does everything for me. Luckily the job I hates the most is not so boring for Mum and vice versa !!

Making lil A speak his mother tongue was one of the biggest challenge for us. Both me and S being less patient  gave up the effort after trying for while but surprisingly few weeks with grandparents did the all trick. I feel so happy and thrilled to see him speak his mother tongue. I really wish he wont switch back to English once they leave to India in few days time. The mere thought of my parents leaving is giving me an insecure feeling, but after all thats life !

Coming back to todays post, its egg curry/ mutta curry my favourite curry to go along with idiyappam. I usually enjoy eggs in all forms, be it boiled, scrambled , poached, omlette , fried or even half boiled. Yes I am  a total  egg fan. If not for the fat in yolks I could have enjoyed eggs everyday :) So do I need to say how much I love this egg curry !


Ingredients

Onion - 3 medium( thinly sliced lenghtwise )
Tomato - 2 small
Ginger (minced )- 1 tbs
Garlic (minced ) - 1 tbs
Green chillies -2 (slit lenghtwise )
Fennel seeds (perum jeerakam ) - 1 tsp
Redchilly powder - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 2 tsp
Chicken masala - 1 tsp
Salt
Sugar - 1/2 tsp( optional)
Boiled eggs - 3 ( cut into half )
oil
Water - 1/4 cup
Coconut milk - 3/4  cup
Curry leaves - few sprigs


Method

  • In a saucepan add oil .When the oil is hot add fennel seeds and fry for a minute.
  • Add sliced onions and a pinch of salt and saute until onions are light brown in colour and soft (takes about 15- 30 minutes )
  • Add minced  ginger, garlic, green chillies, few curry leaves and fry for a minute.
  • Add redchilly powder, turmeric powder, coriander powder, chicken masala and stir for a minute. 
  • Add chopped tomatoes and stir until tomatoes are cooked and mashed.
  • Add water , check salt and let it cook covered for 5 minutes.
  • Finally add coconut milk, rest of the curry leaves and  boiled egg. When it is about to boil turn off the flame.

Enjoy the egg curry with Idiyappam / chapathy /  wheat dosa /  appam or even bread :)

9 comments:

Shama Nagarajan said...

yummy........ONGOING EVENT :SYS EVENT - BEETROOT & SPINACH

Vimitha Anand said...

I love it with aapams, Awesome preparation

Divya Shivaraman said...

loving this super fab curry

Priya Suresh said...

Dont worry sis, our kids wont forget their mother tongue,somehow i love their slang while speaking their morther tongue.

Curry looks fantastic, seriously inviting.

Rafeeda AR said...

vinee... the best way to ensure that they can atleast speak is to use at home, we have to sometimes force it to them, but then there's no other way out! being in the gulf, people back home used to expect us to stutter with our malayalam, but they were pleasantly surprised when we spoke better than them! at home, we speak nothing apart from malayalam, kids will learn other languages through their interaction outside for sure!!! the egg curry looks sumptious, i have one in my drafts as well, when it will surface on the blog is to be seen! :D

Sona - quick picks/pick quicks said...

no other side goes well than egg curry for idiyappam..yeah ?..nice clicks too...

Manchantti said...

Very delicious

Ethnic Food said...

Nicely written post . I love it

sajith said...

Wonderful Recipe. I also found one more recipe that also really wonderful. I think there is lot of variation for egg curry for idiyappam. I hope people will love this wonderful Idiyappam Curry

Regards
Sajith