Sunday, 23 June 2013

South Indian Egg Curry / Muttai Curry

6 Eggs
1/2 tsp Chili powder
2 - 3 Pinch of Turmeric
Salt to taste

For Dry Masala:
1 tsp Cumin Seeds
1 tbsp Fennel Seeds
2 tbsp Coriander Seeds
2 tsp Poppy Seeds
Dry Red Chili 25 Numbers
½ tsp Turmeric Powder

For Gravy:
9 – 10 Garlic cloves
Ginger 1 inch pieces 3 - 4
1 big onion (Chopped)
3 Small Ripe Tomatoes (Chopped)
3 tbsp Grated Coconut

For Tempering:
½ tsp Mustard Seeds mixed with urad dal
½ tsp Cumin Seeds
1 tsp Onion
2 sprigs Curry leaves


1.  Firstly break an eggs in a bowl, chilli powder paste solution (take a spoon of water add salt 2 - 3 pinch of turmeric Powder and 1/2 spoon of chilli powder and make a solution) beat it well and pour it in greased bowl  steam it in pressure cooker without whistle or in steamer. (leave it for 10 minutes to rest)

2.  Now demould the egg cake and cut it into desired shape. (pieces should be in medium size)

3.  Take a wok and dry roast all the Dry Masala (Cumin Seeds, Fennel Seeds, Coriander Seeds, Poppy Seeds and Red Chilies) except turmeric powder. Make a fine powder along with Turmeric powder and keep it aside.

4. Take all the ingredients mentioned for Gravy like Ginger garlic, onion, tomatoes, Coconut and add little water and grind it in mixer and make a fine paste.

5. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns in golden color.

6. Now add the paste (mentioned in step 4) and dry masala (mentioned in step 3) stir it properly.  Now adjust the water as per your preference.

7. Finally adjust the salt and cook it for 10 – 15 Minutes on low flame. 

8.  Lastly add the Steamed Egg cakes and stir well, cook for 5 Minutes on low flame. 

9.  Garnish with coriander leave and serve with steamed rice / roti / phulka etc.

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