Monday, 1 April 2013

Muttai Curry

I am posting this recipe for my bro. Its his favourite. In our childhood days when we used to travel by train to kerala, we used to see/hear the vendors selling "parotta-muttai curry". And my bro would use to imitate it the same way. But I tasted this item long after and this is one of our favourites from that time on. I learnt this recipe from the many blogs that I have been following. This would be a good side dish for appam / idiyappam / pathiri etc..

Onions - 200 grams
Tomatoes - 75 grams
Eggs - 4
Garlic - 10 grams
Ginger - 5 grams
Chilly powder - 10 grams
Coriander powder - 10 grams
Coriander leaves - little
Pudina leaves - little
Oil - 20 grams
Salt - to taste
Turmeric powder - 1/4 teaspoon

Cloves - 2
Cardamom - 1
fennel seeds - 2 grams
Cinnamin - 1/2 inch stick

Full boil the eggs. Remove the shell and keep it aside.
Finely chop the onions.
Grind the tomatoes, pudina, coriander leaves, ginger and garlic into a paste.
In a kadai, pour oil. Add the ingredients listed under spices. Fry for about a minute.
Add the finely chopped onions. Fry until the onions turn brown colour.
Add the ground paste. Saute until the raw smell disappaears.
Add salt, turmeric powder, chilly powder and coriander powder.
Mix well and heat until the gravy thickens.
Switch off the stove and add the boiled eggs.

Serve hot with chapathi or rice.