Mutta Masala ~ Kerala Style Egg Masala

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A few posts from my archives will make their appearance in the next few days. The weather here is still nice and chilly and on most days foggy too. This Mutta Masala would be the perfect dish to eat along with some chapathis or rice on a cold winter’s day. It makes for a perfect mid-week meal and perhaps one of the best options to pack in your lunchbox too. I got this recipe from the book ‘Kerala Cookery’ by Mrs. K.M. Mathew and I am so hooked on to it. There is a lot waiting to be discovered and devoured, all in good time ofcourse.

I am also drawing up a list of recipes to try out in the upcoming months so if you have a recipe request please drop me a mail at [email protected] I will try my best to hunt down a good recipe and share it with you all if I am able to successfully create a version that I think you will love.

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 On some days there isn’t much to write about as life is just going on at its usual pace. Perhaps I have encountered a writer’s block. So until I find my mojo back I will continue to post recipes without much of my usual chatter. Signing off now with this delectable egg or mutta as it is called in Malayalam. Enjoy!

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5 from 2 votes

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Mutta Masala ~ Kerala Style Egg Masala

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Lip-smacking egg masala that goes very well with chapathi, paratha, dosa or steamed rice

Course: Main Course

Cuisine: Indian

Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

• 6 eggs boiled
• 1/2 teaspoon mustard seeds
• 2 medium sized onions finely sliced
• 1/2 teaspoon turmeric powder
• 5-6 fat cloves of garlic or 1/2 teaspoon garlic paste
• 1 " fresh ginger or 1/2 teaspoon ginger paste
• salt to taste
• oil for frying

For the masala

• 1 teaspoon chilli powder adjust to taste
• 2 teaspoons coriander powder
• 8-10 peppercorns adjust to taste
• 1 teaspoon poppy seeds I substituted them with 6-7 whole cashew nuts
• 3 cloves
• 1 " stick of cinnamon or cassia bark
• 1/4 teaspoon aniseeds (optional)

Instructions

1. Slit the boiled eggs vertically. Keep aside. Make a paste out of the fresh ginger & garlic (skip this step if you are using readymade paste)

   
   

2. Using very little water, grind all the ingredients mentioned under 'For the masala' to a fine paste. Remove and keep aside. Rinse the mixer jar with 1/4 cup of water and reserve

3. Heat oil in a heavy based wok/pan and add the mustard seeds. Once they stop spluttering, add the sliced onions and turmeric and saute till the onions turn translucent/pale

4. Add the ground ginger & garlic paste and fry for a few seconds before adding the ground masala paste. Fry it on a medium low heat till the oil begins to separate. 

5. Add the reserved masala water from the mixer jar and bring the gravy to a boil. Add salt to taste. Cook the gravy for a couple of minutes till it thickens slightly

6. Add the slit boiled eggs and cover them with the thick masala. Simmer for a minute or two and then remove from heat. Serve hot with rice or chapathis