For my roomy and me, egg curry is a staple side dish every weekend. Its easy, goes with most of the main dishes and reminds us of home. This is the recipe that I always follow. Please excuse the not-so-great pic, I am yet to get better with my photography skills :)
What I Used:
Eggs : 2
Onions : 3 medium
Tomato : 1 medium
Green chillies : 3 sliced
Chilly powder : 1 teaspoon
Jeera powder (jeeraka podi) : 1/2 teaspoon
Dhania powder (malli podi) : 3 teaspoons
Ginger-garlic paste : 2 teaspoons
Oil : 3 tablespoons
Mustard seeds : 1/2 teaspoon
Curry leaves : one strand
Salt : to taste
How I Made It:
1. Boil the eggs, shell, slice and keep aside.
2. Heat oil, put the mustard seeds in to crackle. Saute the onions till they turn golden brown. Adding a little salt to it makes it wilt quicker (tip from my Grandmom).
3. Add ginger-garlic paste to the golden brown onions and fry for a minute. Then add the masala - chilly powder, jeera, dhania - green chillies, curry leaves, and fry well till the raw smell leaves the paste, which should take a good 3 minutes.
4. Once the masala is well cooked, add the finely chopped tomatoes and saute till it blends with the curry.
5. Add one cup water (or more if you like the curry thin) and bring to boil. Add the boiled egg and remove from fire after 2 minutes.
Note: I use coconut oil to make this curry sometimes and this gives it a more 'Kerala' taste. This curry goes well with almost anything - chappathi, parotta, rice, dosa, puttu.
Hope you all enjoy it!
18 April 2007
Nadan Mutta Roast/Kerala Style Egg Roast
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11 Comments:
Great picture.Simple recipe.Neat illustration..
Keep it up,
All the Best!!:).
You have absolutely a new reader;).
this is almost exactly the way we make mutta roast.nicely written.
Really cool.I read it on monday only and laughed because I did cook this weekend for my guests and tried a new curry.It came out good and ppl appreciated it.I was about to write on it to a couple of my friends and suddenly you came up with this.It was really stunnin to know. your curry came out good as well.
The recipe is good and the one thing i feel is that you should quantify things.
Ex.in points 3 and 4 u have told about smell but it can be good if u say how much time it needs,as you have done in point 5.
The first photo is superb.Makes us feel fresh.How did u break the coconut so apatly. Second photo will will make anyone feel at home or in a typical Kerala Restaurant.
I liked the space.Im telln u it is really nice. if you try more u will be more good.
Remember Omana Aunty and Anns!!!:)
What are u doing to me anony! you are completely spoiling me with all the attention :)
I have made the corrections you mentioned. Certainly agree that recipes should be quantified as much as possible.
I always ask the grocery store uncle to break the coconut for me after some really bad experiences (read scraping the coconut through a tiny opening I made after half hour's effort!). So he gets the credit for the shape of the coconut :)
Of course I rem Anns and Omana Aunty!! In fact, when I go home in July, I will make Omana Aunty's special chocolate cake and post it. My mom makes it really well and I have tried my hand at it a couple of times too. Lets see..
Keep visiting :)
Hmm nice try
I made a similar egg curry recently... but no tomatoes :-)
really good work; to add to this...if u add teenga paal [coconut milk] instead of water as mentioned in the last step, it should be really delicious and would be a typical keralite curry..
hai iam rasnatharak ,
thanks u i always made almost things kind of egg curry anyway thanks alot
This curry was really good.. I made it and everybody in my family loved it!!!.. Thanks so much..
Will try this tonight:)
n will tell you how it tasted:D
I am going to try today 'nd let u know the feedback,
Thanks
Regards
Sree
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