Boiled Egg Fry | Masala Egg Fry | Muttai Fry | Simple Mutta Roast

This is a very very simple preparation of egg which is very flavourful and steals the mind of any egg lover. Deeps never have had this before I introduced to him and let me tell you, he was bowled over by this simple mutta roast.. My amma used to make this often and it tastes really good when you pair it up with sambar rice or rasam rice. Don't worry if you do not have a fish fry or chicken roast for your sambar sadam, this egg roast will do all justice as good as them ! This is so simple that you may think that this need not even count as a recipe, but trust me, some egg loving souls are going to thank me later !

Other Egg Recipes:
Egg Rice | Muttai Sadam
Udaitha Muttai Curry | Egg Drop Gravy

Recipe Source: Ma

Serves: 3 persons

I Took: 

Cooking Time: 20 minutes

I Used:

Eggs	-	3 nos
Red Chilly powder	-	½ tsp
Coriander powder	-	½ tsp
Turmeric Powder	-	¼ tsp
Salt	-	As needed

The Way:

1. Take the eggs in a saucepan and add water to it such that the eggs are immersed in the water. And then boil the eggs along with a tsp of salt added to the water 

2. Once the eggs are done, remove them from flame and keep them immersed in cold water for about 3-5 minutes. Then peel the eggs off the shell. Make small cuts (around 4-5 on each egg) on the eggs so that the masala is absorbed inside the eggs while you fry them

3. Heat oil in a pan or kadai. Keep flame on low. Else the masala will get burnt. When it is midly hot add turmeric powder, red chilly powder, coriander powder and salt and mix well

4. Add the boiled eggs to it and give a quick stir. Switch off the flame 

Serve the eggs along with rice and a gravy !

Notes:

• You can use sambar powder instead of red chilly powder, coriander powder and turmeric powder

• Also you can make a paste of all the powders and salt together and then add it to the oil instead of adding each one by one. This way you can ensure that the masala doesn't get burnt

Cheers,
Chitz

Udaitha Muttai Gravy | Udacha Mutta Curry | Egg Drop Gravy | South Indian Style Poached Egg Gravy

Does the name of this dish intrigue you? Or is this your family favorite, a quick fix recipe at your place? Many might not know or would not have heard of this recipe. At least, Deeps does not know. It was a surprise for him that eggs can be cooked this way. Actually it was a surprise for me too, that Deeps did not know this way of preparing eggs as he is an avid egg eater :D So all egg lovers and eggetarians' out there, here is an easy quick recipe with eggs for you. Instead of adding boiled eggs to the gravy, we break and drop the eggs as such into the gravy and allow them to cook in the gravy and thereby slowly infusing the heat, salt and tart from the gravy into the eggs :) Sounds nice??

My mom used to make this dish regularly at our home before. Actually this was one of the dishes that she learnt to cook during her initial days after marriage. She learnt this recipe from one of my dad's buddy as this was one of my dad's favorite way of having eggs back then :) So you can call this a bachelor special recipe as well as it is easy to make and tastes great and is a non-veg dish as well. So let's see step by step how this is made..

Other Egg Recipes:
Egg Rice | Muttai Sadam

Boiled Egg Fry | Masala Egg Fry

Recipe Source: Ma

I Took: 

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Serves : 2 persons

I Used:

Oil - 2-3 tbsp Egg - 2 nos Mustard - ½ tsp Onion - 1 medium sized - chopped Tomato - 2 medium sized - chopped Green Chilly - 1 no - slited Tamarind - A small goosberry sized Turmeric powder - ½ tsp Red Chilly powder - 2 tsp Coriander powder - 1 tsp Garam Masala - ½ tsp Salt - As needed Curry leaves - To garnish Coriander leaves - To garnish

The Way:

1. Soak tamarind in ¼ cup of water (preferably warm) for 10-15 minutes. Then extract the pulp and keep aside.

2. Heat oil. Splutter mustard seeds.

3, Add onion, green chilly and salt. Saute well. The onion should turn slightly brown in colour.

4. Now add all the masala powders - turmeric powder, red chilly powder, coriander powder and garam masala. Saute well for 2-3 minutes till the masala blends nicely with the onion and the raw smell goes off.

5. Now add the tomatoes and saute. 

6. The tomatoes should become soft and mushy. Saute occasionally till then. Take care that they do not stick to the bottom of the pan or get burnt.

7. Now when the tomatoes have mashed down well, add the extracted tamarind juice.

8. Also add sufficient quantity of water. You can add water suitable for your gravy needs. I added 1.5 cups of water.

9. Allow the water to come to a boil. Check the salt at this point and add if required.

10. Now break the eggs and drop them gently into the gravy.

11. If you like, you can gently break the yolk as shown in the pic below so that they cook well and also faster.

12. Allow the eggs to cook well. You can close the pan and also cook. This may take about 3-4 minutes. 

13. Once the eggs are cooked, garnish with curry leaves and coriander leaves and serve hot with phulkas/rice.

Notes:

• Instead of chopped tomatoes, you can add tomato puree as well. Just grind two tomatoes in mixie and add them instead of the chopped ones

• You can add ginger-garlic paste if you like, Without them also, the gravy tastes awesome :)

• Add little tamarind only as specified in the ingredients list. Else both the tomatoes and tamarind can contribute and make the gravy extra sour

• You can use tamarind paste also instead of extracting juice from fresh tamarind. Use ½ tsp then

Cheers,

Chitz