Saturday, October 20, 2012

Mutta curry ~ Egg side dish for rice

Writing up the first sentence or the first paragraph here always takes time for me. that too after a break, it still gets worse. what to write here, whether to write about my son getting hurt on his tooth and kept me busy or to tell you all, how i have grown lazy in the past days! Yes my kid got hurt on his tooth  and lips while he was playing running race downstairs. though now it seams to be a small wound, the boy could not chew or use his teeth for a week. so it was just baby food time! feeding spoon by spoon of liquids every hour. was a big relief for me, when he started to take food back! now all is well with him. this reminds me how i got my lips hurt in my childhood. It should have bothered my mom just as i bothered! so finally after few backspace and delete key efforts from me, here you finish reading my first paragraph of this post!

Mutta curry, i make this curry, when me or my hubby get cold. its because lots of pepper goes into this curry. this is a simple yet delicious dry egg curry.  If you want to have a vegetarian version of this dish,  you can make it with cauliflower or baby potatoes or with paneer. i even want to try this masala with cauliflower, i will try and post it soon here!


Egg - 3
Oil - 1 tbsp + 1 tbsp
Mustard - 1/4 tsp
Curry leaves - 1 sprig
Turmeric powder - a pinch
Salt to taste 
Grated coconut and corriander leaves to garnish

To grind:

Shallots / small onions - 5
Tomato - Half
Pepper - 10
Grated coconut - 1/4 cup
Corriander leaves - 2 tbsp (chopped)


Boil the egg and remove its shell. slice them into half and keep aside.

Heat a small pan, add 1 tbsp of oil, add the small onions and fry till it turns translucent. add the tomatoes too and saute it for a minute. remove the onions and tomatoes to you mixer jar, add grated coconut, corriander leaves and pepper. add just 1 or 2 spoons of water and grind into a smooth and thick paste. 

Heat 1 tbsp oil in a pan, add mustard and let it pop, then add curry leaves and the gounded masala. saute the masala in oil for a minute in medium flame. add the egg's and wrap them with masala's. let it remain in medium flame for a minute and remove to the serving bowl. 

Garnish with chopped corriander leaves and grated coconut if you wish!

Serve with hot rice and rasam. it makes a delicious combo!


  1. Glad that your son is doing well now. Curry looks delicious!

  2. yummilicious and droolworthy egg curry.

  3. Thank god he is doing well, take care Lavi, curry looks excellent and yummy.


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