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. oh..it 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!


Ingredients:

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)

Method:

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!


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