Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts

Saturday, November 19, 2016

Mutta thilapichathu / Kochi style egg curry with video

Mutta thilapichathu is a Kochi style egg curry. It is a very easy to make egg curry, which finds place in most of the Kochiites home. 


Eggs - 4 Nos.

Onions - 1 to 1 1/4 cups

Curry leaves 

Kashmiri Chilli powder - 1 tbsp

Chilli powder - 1/4 tsp 

Turmeric powder - a pinch

Water - 1 1/2 cups

Coconut oil



Heat oil in a pan. Add onion and curry leaves. Saute them. When onion turns light brown in color, add Kashmiri chili powder, chili powder and turmeric powder. Saute well. Add water and salt. When the water is about to boil, crack eggs and pour directly on to the masala. When curry starts boiling, lower the heat, close with a lid. When the yolk is just cooked, switch off the stove. Transfer this to a serving bowl.

Note - Don't allow the eggs to cook for long time as it will turn rubbery and hard. 

You can add more water to reach your desired consistency level for gravy.  

Thursday, February 4, 2016

Egg Pulusu/Kodi guddu pulusu/Andhra style egg curry

Andhra style egg curry popularly known as kodi guddu pulusu is made by cooking boiled eggs in a tamarind gravy with spices.


Egg boiled and peeled - 6 nos
Fenugreek seeds -a pinch
Mustard seeds - 1/2 tsp
Dry red chillies, broken- 1 no
Curry leaves
Onion - 3 medium finely chopped
Ginger garlic paste - 1 tbsp
Green chillies - 1-2
Coriander powder- 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Kashmiri Chilli powder - 1 tbsp
Chilli powder- 1/2 tsp
Cumin powder - 1 tsp
Tamarind pulp - 1 tsp or tamarind one pebble sized
Salt to taste oil


Heat 4 tbsp of oil in a pan. Add 1/4 tsp of turmeric powder and eggs. Saute the eggs by rotating the pan for 1 to 2 minutes. Once the eggs are well colored, drain and keep them in a plate.

Heat 1 tbsp of oil in a pan. Add fenugreek seeds, mustard seeds, dry red chilli, curry leaves and onion. Saute well. When the onion turns light brown in colour, add the ginger garlic paste diluted with 1 tbsp of water. Add to the pan and mix well. Add the remaining turmeric powder, coriander powder, cumin powder and red chilli powder. Saute for 1 minute. Add 1 cup of water and mix well. Add tamarind pulp and salt. Combine well. Add eggs and cook for 2-3 minutes. Serve hot with appam, chapathis, idiyappam ....

Wednesday, October 21, 2015

Egg Curry/Egg in Roasted Coconut Gravy/Mutta Thenga Varutharacha Curry


Eggs, boiled, peeled and slited - 5 nos
Coconut oil - 2 tbsp
Mustard seeds- 1/2 tsp
Onion, sliced - 1 medium
Green chilli - 1 no.
Ginger, chopped - 1 inch piece
Garlic, chopped - 2 nos
Coriander leaves, chopped - 2 tsp
Curry leaves

To roast and grind

Grated coconut  - 1 cup
Fennel seeds - a pinch
Cardamom - 1 no
Cinnamon stick - 1 inch piece
Cloves - 2 nos
Peppercorn - 1/4 tsp

Chilli powder - 1tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp

Heat 1 tsp of oil in a kadai. Add grated coconut and fry till light brown. Now add fennel seeds, cardamom, cinammon stick, cloves, peppercorn and fry till coconut is golden brown. When the coconut turns brown, add coriander powder, chilli powder and turmeric powder. Stir them. Immediately switch off the stove and transfer it into another plate. Leave this to cool down. Now transfer this to a blender. Add little water while grinding and grind them to a fine paste.

Heat oil in a pan. Splutter mustard seeds. Saute onion, chopped ginger, garlic and curry leaves. When onion turns light brown, add  ground paste, desired amount of water and salt. Bring this to a boil, add boiled egg. Cover with a lid and cook in a low flame. When the curry turns to a thick consistency, switch off the stove. Garnish with coriander leaves.

Serve hot with Puttu, Idiyappam, Appam, rice, etc. 

Monday, May 25, 2015

Kerala Egg Roast/Mutta roast

Kerala Egg Roast


Boiled eggs  - 6 nos

Pepper powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Oil   - 4 tsp

Onion, chopped  - 4 medium

Curry leaves

Kashmiri chilli powder  - 1 to 1  1/2 tsp

Coriander powder  - 2 tsp

Turmeric powder   - 1/4 tsp

Pepper powder     - 1/2 tsp

Fennel powder     - 1/2 tsp

Vinegar       -  1 tsp

Salt as needed


Cook the eggs with salt. Remove the shell. Give vertical slits. Marinate eggs with salt, pepper powder and turmeric powder. 

Heat 2 tsp oil in a pan. Shallow fry the eggs. Set this aside.

Soak kashmiri chilli powder, coriander powder, turmeric powder, pepper powder, and fennel powder in small amounts of water. Set this aside. 

Heat oil in a pan. Saute onion and curry leaves. When the onion turns light brown, add the soaked powders, and salt. Lower the flame and saute till the raw smell of the powder leaves. Add vinegar if required. Add the shallow fried eggs to this and mix gently till all the masala is well blended to the eggs. Switch off the stove. Serve hot with appam, idiyappam, and chapati. 

Tuesday, January 20, 2015

Mangalorean Egg curry

Recipe here

Eggs, boiled and peeled - 6 Nos.
Onion, sliced  - 1 medium
Tomato, finely chopped - 1 small
Potato, peeled and cubed - 1 large
Coconut milk  - 1/2 cup  (Optional)

Dry Roast and grind

Mustard seeds - 1/4 tsp
Fenugreek seeds - small pinch
Coriander seeds  - 2 tsp
Cumin seeds    - 1/4 tsp
Dry red chillies  - 5 - 6 Nos.

Onion, sliced - 1 large
Turmeric powder - 1/2 tsp
Garlic - 3 - 4 cloves
Coconut, grated  - 4 tbsp
Tamarind - 1/2 of a gooseberry size

For seasoning

Carom seeds/Ajwain - a pinch 
Cinnamon sticks  - 1 inch piece
Curry leaves - 1 sprig


Dry roast mustard seeds and fenugreek seeds. Add coriander seeds, cumin seeds and dry red chillies. Saute for 3-4 minutes on low flame. Remove from pan and set aside.

In the same pan, add 1 1/2 tbsp oil and add sliced onion. Saute until lightly browned.  Add turmeric powder, garlic and grated coconut and saute for another 2- 3 minutes. Turn off the flame and leave it to cool.

Grind the dry roasted spices coarsely. To this, add sauteed onion-coconut mixture and tamarind. Grind this to a fine paste adding little water. Set this aside. 

Heat oil in a pan. Add ajwain, cinnamon sticks and curry leaves. To this, add sliced onion and saute it. When it turns light brown, add ground paste, which is set aside. Cook till the raw smell leaves. Add tomato pieces and mix. Saute them. Now add salt and potatoes and saute them. Add 3 cups of water and boil them. When the potatoes are cooked, lower the flame, add eggs and cook for 7-10 minutes. Add coconut milk and turn off the flame. 

Saturday, September 21, 2013

Egg Biriyani


Eggs boiled (halves)  -  8 nos

Basmati rice  - 21/2 cup (Wash the rice and soak for 10 minutes, then drain)

Oil                - 4 tbsp

Cinnamon        - 2 piees

Bay leaf - 2 nos

Cloves             - 6 nos

Cardamom        - 4 nos

Onion chopped  - 2 big

Ginger paste      - 2 tsp

Garlic paste      - 2 tsp

Chilli powder    - 1 1/2 tsp

Turmeric powder  - 1/2 tsp

Garam masala powder  - 1/2 tsp

Tomato chopped  - 2 nos

Coriander leaves  - 1/4 cup

Mint leaves          - 2 tabsp

Coconut milk      - 1 cup

Water                 - 4 cups

Ghee        - 4 tsp

Salt to tste

Heat oil in a pan, saute cinnamon, cloves, bay leaves, and cardamom for one minute. Add onions to this and saute till transparent and soft. Now add ginger paste and garlic paste. When it starts giving a nice smell, add coriander leaves, mint leaves, and tomatoes. When tomatoes are all cooked and mashed, add chilli powder, turmeric powder, and garam masala. Add coconut milk along with 4 cups of water. When it starts to boil, add rice, salt and mix well. Put this on high heat for 5 mins and lower it till the rice is cooked and water is reduced. Pour some ghee and mix gently.  Now add boiled eggs and serve decorated with eggs and coriander leaves. Serve along with pappad, pickle, and raita.

Sunday, June 23, 2013

Egg stew/ mutta stew


1) Boiled eggs, split into halves    -   6 nos

2) Ginger        -   1 inch piece

    Garlic       - 5 cloves

    Coriander powder - 1 tsp

3) Onion chopped     - 1 no

4) Green chillies slit   - 3 nos

5) Peppercorns          - 6 nos

6) Cinnamon sticks      - 2 small pieces

7) Cloves                   - 3 nos

8) Cardamoms             - 2 nos

9) Carrots and potatoes cubed  -  1 cup

10) Salt

11) Thick coconut milk   - 1/2 cup
    Thin coconut milk    - 2 cups

12) Oil                   - 2 tbsp

13) Ghee         - 1tsp
    Chopped pearl onion- 3nos
    Curry leaves


Grind ginger, garlic, and coriander powder to a smooth paste. Set aside. Heat oil in a pan, saute onion, green chillies,peppercorns cinnamon stick, cloves, and cardamom. Now add the ground paste from above. Saute well. Saute the vegetables. Add thin coconut milk and salt to this. Cook the vegetables.When vegetables are cooked,add thick coconut milk. Switch off the stove and transfer it to a serving dish.

Heat 1 tsp ghee in a pan, saute shallots and curryleaves. Pour over the curry. In a bowl, spread the boiled egg halves. Now pour the vegetable curry cooked from above. Serve hot with appam, Idyappam . 

Wednesday, November 14, 2012

Egg Veg Masala

Recipe - Beena's

Eggs - 6
Frozen vegetables (carrot, beans, peas) - 1 cup
Onion - 1 medium
Curry leaves
Green chilly - 1
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Coriander pdr - 2 tbsp
Chilli pdr - 1 tsp
Turmeric pdr - 1/4 tsp
Garam masala pdr - 1 tsp
Thick coconut milk  - 1/2 cup

Boil the eggs. With a knife, give slits. Keep them aside. Heat oil in a pan, saute onion. When it becomes translucent, add ginger paste, garlic paste, curry leaves and green chilly. Saute them well. Add coriander pdr, chilli pdr, turmeric pdr, and garam masala pdr. When the raw smell is no more, add vegetables, salt, and mix well. Add 1/4 cup of water and when vegetables are just steamed, add eggs. Now lower the flame. Close the lid, so that masalas blend together. When the gravy thickens, add thick coconut milk. When the coconut milk is about to boil (don't boil it). Switch off the stove. Serve hot with appam, idiappam, and chapati.

Thursday, July 26, 2012

Ridgegourd egg stir fry / Peechinga egg thoran

Ridge gourd - 1 /2 kg
Shallots  - 1 /2 cup
Grated coconut - 1/ 2 of a coconut
Garlic - 4 nos
Egg - 2 nos
Turemeric powder- a pinch
Mustard  - 1 tsp
Chilli powder - 2 tsp
Curry leaves - few
Salt as needed
Water  - 1tbsp
Clean ridge gourd and cook with turmeric powder and salt along with some water ( use very little water) .
Heat oil in a pan, splutter mustard seeds and curry leaves .Saute shallots , now add chilli powder and when the row smell goes, add grated coconut and stir well . When the grated coconut gives a light brown colour .beat the eggs and pour it  Stir well so that lumps dont form.  When the eggs get cooked,  add ridgegourd to this and mix well. Turn off the stove when it gets the consistency of the thoran. Serve hot with rice .

Wednesday, July 11, 2012

Egg tomato gravy / Egg tomato curry


1)Egg  - 2 nos
2)Oil    - 3 tbsp
3)Cumin seeds -1 tsp
4)Chopped onion - 1 no
 Chopped green chilli - 2 nos
 Chopped ginger - 1 tsp
  Curry leaves
5) Chilli powder - 1 tsp
     Garam masala - 1 /4 tsp
6) Tomato chopped - 3 nos
7) Coriander leaves chopped - 2 tsp


Heat oil in a pan, splutter  cumin seeds. Add  chopped onion, chilli, ginger  and curry leaves  saute well. When the onion turns brown in colour,  add  chilli powder ,garam masala, salt   and saute well. When the raw smell goes, add tomatoes and close the lid and cook When tomatoes are cooked , add eggs and  scramble. If u need gravy add some water . Serve hot with chapattis, bread or rice.

Friday, April 8, 2011

Mutta Paalu Curry / Eggs in coconut milk gravy

Egg curry
Boiled egg --3
Onion chopped—1
Tomato -- 1
Ginger garlic paste –11/2 tsp
Green chili - 2
Coriander powder --2 tsp
Chili powder --1 tsp
Turmeric powder --1/4 tsp
Garam masala --1/2 tsp
Salt to taste
Curry leaves
Coconut milk - 1cup

Heat oil in a pan add ginger garlic paste, curry leaves and sauté it. Add Chopped onions and sauté till transparent and then add chopped tomatoes Sauté it till oil separates. Add all the powders, salt and sauté it for a minute Mix coconut milk with it and allow boiling on a medium flame. Finally add
Boiled eggs cut length wise and simmer for 2-3 minutes.

Serve hot with rice ,chappati,appam puttu etc

Thursday, February 18, 2010

Kochi Style French Beans And Egg Stir Fry / Beans Mutta Ularthiyathu

Kochi Style French Beans And Egg Stir Fry 


Beans – ½ kg
Eggs – 2
Pearl onions – 10 nos
Green chili – 1
Curry leaves - few
Chilly powder – ½ teaspoon


Cook beans with small quantities of water. Keep the cooked beans aside.

Heat oil in a pan. Add pearl onions, green chilli and curry leaves. Fry till the pearl onions turn light brown. Now add chilly powder and fry for another ½ minute. Add cooked beans, salt, and mix thoroughly for a minute. Break eggs on to the cooked beans and fry till eggs are cooked well. Serve hot with rice or chapatis.

Egg Roast/ Mutta Roast


Boiled eggs - 4 nos

Onions sliced - 2 nos

Garlic- 8 cloves

Ginger- 1 inch piece

Mustard seeds- ½ tsp

Curry leaves- 2 sprigs

Tomato chopped- 1 no

3) coriander powder – 2 tsp

Chilli powder- 1/2 tsp

Kashmiri chilli powder - 2 tsp

Turmeric powder- 1/4 tsp

Pepper powder- 1/4 tsp

Meat masala powder-1/2 tsp

Salt- as needed

Oil- 2 tablespoon

Heat oil in a pan, splutter the mustard seeds. Add ginger,garlic, and onions. Sauté till the onion become transparent. Now add ingredients 3, lower the flame and mix well till the oil comes out. Now add tomatoes and fry for 1 minute. Now add water as required and boiled eggs to this along with salt .once the gravy thickens add 2 tablespoons coconut powder dissolved in boil water.


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