Malabar Style Mutta Curry/ Mutta Aanam Vechadh
I have always been asked to share the recipes of the food the usual food we malabaris have. I kept delaying it, as I am someone who loves trying and sharing experimental food. Finally taking baby steps to make this page helpful for beginners in cooking as well. This egg curry is the easiest to prepare. No crushing of ginger garlic, and with basic pantry ingredients you can make this delicious curry that goes well with soft ari rotti (a malabar rice pancake), that is smeared with lots of ghee and/ Chappattis. This curry goes very well alongside some delicious meen mulagittadh/ meen varattiyadh, spicy fish curry made using red chilly powder and tamrind.
We, here, usually like to pair it with some fried fish to compliment the curry. We also prepare a seafood version of this curry, will share the recipe as another post, in Sha Allah. It is very delicious too. I always like to prepare this curry durimg lazy days as it is effortless, yet delicious too. Make sure to cook the egg as per your liking keeping the time in mind to boil the coconut paste too. If you keep the coconut paste boiling for too long it might come out a little curdle-like. Once the curry starts boiling switch off and place lid as the earthen pot will do the rest of the cooking.
The last time I shared a pic of my breakfast plate with this curry and ari roti, I was bombarded with recipe requests. So here you go guys.. Do try and let me know you liked it.
Ingredients:
- 1/2 medium size Onion, sliced
- 2 sprigs Curry leaves
- 3 tbsp Coconut Oil
- 3 green Chillies, slit
- 1/2 medium size Tomato, chopped
- 3 Eggs
- 1/2 cup Shredded Coconut
- 1/2 tsp Turmeric Powder
- 1 tbsp Fennel Seeds
- Salt, as required
- 1 tsp ghee
Instructions :
- In an earthen pot, pour the coconut oil and Sautee your sliced onion.
- Add salt for the onions to turn translucent .
- Next add in your curry leaves, and slit green chilies, Sautee well.
- Now add in the chopped tomato, mix well and close lid, allow to become mushy.
- Next make a coconut paste by grinding shredded coconut, turmeric powder, fennel seeds and little water and grind to a smooth paste.*
- Open the lid, and crack in your eggs and allow to cook for around 2 minutes and add in your ground paste, cook for around 3 minutes on medium low and you are done!
- Add in a tsp of ghee for that extra richness.
- Enjoy with mabalar Ari rotti/ Chappathi and some delicious fish fry like this.
Notes:
- Make sure to add enough water, as the earthen pot drains the moisture.
- *Do not add too much water, as you will get a smooth fine paste.
- Do not keep the coconut paste boiling for too long it might come out a little curdle-like. Once the curry starts boiling switch off and place lid as the earthen pot will do the rest of the cooking.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡