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Mutta Masala ~ Kerala Style Egg Masala

Lip-smacking egg masala that goes very well with chapathi, paratha, dosa or steamed rice
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

  • 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)
  • 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
  • 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
  • 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. 
  • 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
  • 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