Thursday, March 10, 2011

Mutta Roast (Spicy egg curry - Kerala style)


This is an attempt to make the Mutta Roast (Egg roast/ Egg curry) we used to eat in Coconut Grove (Bangalore). To be honest, I haven't been able to recreate the same magic but this has been fairly close.

It tastes best with kerala paratha (good substitute is the frozen Malaysian parathas you get in Indian stores).




You need:

Boiled eggs - 4 (soft boiled and cut into half)
Onion - 2 medium size (cut into half and then thinly slice)
Ginger-Garlic paste - 2 Tbsp
Green chili - 6-7 (slit and deseeded)
Shredded coconut - 4-5 Tbsp
Cumin powder - 1tsp
Coriander powder - 1Tbsp
Red chili powder - 1tsp
Tomato - 1/2 medium size (finely shopped)
Curry leaves - 10-12 No.
Tamarind paste - As per taste
Mustard seeds
Asafoetida- 1/4 tsp
Oil
Salt

1) Heat oil in a pan. Crackle mustard seeds. Add asafoetida followed by curry leaves, green chilies, ginger garlic paste. Fry for a minute.

2) Add onions, salt, turmeric powder, red chili powder and fry till golden brown in color. Now add the shredded coconut and fry for another minute

3) Now add coriander powder. Let it toast a little and then add the tomato. Cover and cook till masala has no raw smell. (do not overcook as we want the masala to have a nice texture, and not be too mushy- thats why we have not added any water).

4) Once the masala is cooked add tamarind paste. Fry on high flame to desired consistency.

5) Add eggs and garnish with coriander leaves

1 comment:

SANDHYA said...

I am a big fan of Egg..but bored of same old recipes..this is definitely very new.I made it...had it...so now i can tell you confidently that it is very nice.

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