Tuesday, 8 January 2013

Muttai curry (Hard-boiled eggs cooked in spicy masala gravy and topped with semi-fried tomatos)

Ingredients required

For the masala base

  • 1/4 cup grated coconut
  • 2 tsp khus khus
  • 1-inch cinnamon piece
  • 2-3 cloves
  • 2 green cardamon
  • 1 tsp of fennel seeds/sombu
  • 1 tsp of whole dhanya
  • 3-4 red chillies
  • 1/2 cup finely sliced onions
  • 1 tsp ginger-garlic paste

To temper

  • 4-5 tsp of oil
  • 1/2 tsp rai/mustard seeds
  • 1/2 tsp split urad dal
  • 1/2 tsp whole jeera
  • 1/4 tsp venthayam/methi seeds
  • 4-5 tsp finely chopped curry leaves and coriander leaves
others
  • 2 eggs (hard-boiled and deshelled)
  • 2 tomatos
  • 1/2 tsp haldi/turmeric powder
  • 1 tsp salt
  • 1 tsp jeera powder
  • 1/2 tsp coarsely crushed peppercorn


Method


In a kadaai, saute ingredients for masala.  Blend into paste, set aside




Take tomatos and chop into fine juvelinnes, wash them to remove pulp/seeds


Heat oil and add tomato juvelinnes, semi-fry them with few spoons of oil.


Cut the hard boiled eggs into two, and cook them on tawa too, till they turn golden yellow in colour



Set aside eggs and tomatos
In the  kadaai, heat oil and add ingredients for temper one by one.  Add masala paste


Add in turmeric powder, kaalimirch, jeera powder and salt


Cook till raw smell fades away.  In a serving bowl, add eggs, top with gravy and fried tomatos.

Serve with dosa/idly/rice



Hmm... it was very yummy....





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