Egg masala (മുട്ട മസാല /മുട്ടക്കറി) is an absolute delight and great side dish for breakfast dishes. You can find this as a great combination for typical Kerala rice/wheat breads such as Appam, Idiappam and Parotta. A hot milk-tea going with this combo is very typical. The recipe uses sliced onions sauté with oil (typically coconut oil), masala and spices.
Ingredients
1. Boiled Egg. : 3 nos
2. Sliced Onion : 2 nos
3. Garlic paste. : 1 tsp
4. Ginger paste : ½ tsp
5. Green chilly. : 2 nos
6. Chilly powder. : 1 Tbl – Sp(Adjust
7. Coriander powder : 2tsp
8. Turmeric powder. : ½ tsp
9. Tomato. : ½
10. curry leaves
11. Fennel powder. : ½ tsp
12. Oil. : 3 Tbl- Sp (Adjust)
13. Salt. : To taste
14. Pepper powder : 1 T- Sp
Method:
- Heat oil in a pan and add the onion, ginger-garlic paste, salt and green chillies.
- Sauté it until the onions became brown in color.
- Add chilly powder, coriander powder , turmeric powder and half of the pepper powder and mix well.
- Stir the masala in a low heat , until the color turned to brown color.
- Add 1.5 cup of water and let it boil, then close the lid and cook for another 10 minutes in low heat.
- you can see the oil is oozing from the curry and the consistency of the curry is semi thick.
- Add the egg ,curry leaves, fennel powder, 1 T- Spoon of coconut oil and half of the pepper powder; switch off the stove.
- close the lid and rest it for minimum 10 minutes before serving, this will keep the curry more flavourful.