Chettinad Egg Curry

Overview
This is a spicy egg curry that goes well with any Indian rice or bread. If you don't like it too spicy just use kashmiri chilly instead of whole red chilly which will give a nice color and flavor to this dish. Roasted whole spices fried with fresh grated coconut and ground to a smooth paste makes the thick aromatic gravy for this egg curry.

Chettinad Egg Curry

Chettinad Egg Curry Ingredients - Finely chopped onions, curry leaves,
whole red chilly, Whole Corainder Seeds, mustard seeds, Cumin seeds,
Garlic, ginger, Fresh grated coconut.

Ingredients
Eggs 8 hard boiled
Red Onion 2 cups finely chopped
Ginger 2 inch piece finely chopped
Garlic 6 - 8 cloves finely chopped
Tomatoes - 1 1/2 cup finely chopped
Fresh grated coconut - 1 cup
Curry leaves 3 sprigs
Cumin seeds 1 teaspoon
Whole Red chilly 4 - 6
Whole Coriander seeds 2 tablespoons
Whole Black powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Mustard seeds 1 teaspoon
Garam masala powder - 1 teaspoon
Salt to taste
Oil 5 tablespoons

Steps
1. Hard boil the eggs peel shell and keep aside.
2. Heat 2 tablespoon of oil in a pan. Add the cumin seeds fry few seconds and add the whole red chilly and coriander seeds. Fry till the coriander seeds turn brown. Add the fresh grated coconuts to this along with turmeric powder and fry till the coconut is dry and light brown. Grind with one cup water to a smooth paste.
3. Heat the remaining oil in pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the finely chopped onions, garlic and ginger to this and fry till the onions are light brown. Add the curry leaves and fry few second and add the finely chopped tomatoes to this add salt lower heat and cook covering the pan with lid. Cook till the tomatoes are cooked well.
4. Add the ground coconut paste to this along with salt as needed with one more cup of water. Mix well and bring to boil. Lower heat and let the gravy thicken and all flavors mingle well.
5. Make gashes on the sides of the eggs and add them to gravy along with garam masala powder mix well and bring the gravy to boil. Turn off heat.

Serve hot with Rice or Indian bread.

Kerala Egg Roast (Mutta Roast)

Overview
A traditional Kerala egg dish in which hard boiled eggs are mixed with a spicy masala gravy. This egg roast goes very well with rice, appam or any Indian breads. The thick gravy is made with sauteing onions, tomatoes, garlic and ginger with spices. I have used all whole spices and ground them to give a traditional authentic taste. Whole Kashmiri chilly adds a nice red color and flavor to this dish.

Kerala Egg Roast

Ingredients for Kerala Egg Roast

Ingredients
Hard boiled eggs - 10
Red Onions thin sliced - 2 cups
Plum tomatoes thin sliced - 2 cups
Cilantro finely chopped - 1/2 cup
Coriander seeds - 3 tablespoons
Kashmiri chilly whole - 4 - 6
Whole black peppers - 1 teaspoon
Fennel seeds - 2 teaspoon
Garam Masala - 1 teaspoon( optional)
Curry leaves 2 sprigs
Shallots 1/4 cup
Garlic 10  - 12 cloves
Ginger 2 inch pieces
Green chilly - 4 - 6 split at center
Olive oil - 4 tablespoons
Turmeric powder - 1/4 teaspoon
Salt to taste

Steps
1. Hard boil eggs and peel shell.  Make thin slits on the eggs whites and keep aside.
2. In a blender add the ginger, garlic, shallots, coriander seeds, Kashmiri chillies, whole black pepper, turmeric powder and fennel seeds with 1/4 cup water and make a smooth paste.
3. In a heavy bottom pan heat the oil. When the oil gets hot add the sliced red onions, curry leaves and green chilly and saute till the onions are light brown.
4. Add the ground spice paste to this and saute well till the oil begins to separate.
5. Add the sliced tomatoes to this with salt stir and cook covered till the tomatoes are cooked well and the gravy is thick. Garam masala(optional) can be added now.
6, Add the hard boiled eggs to this and saute few more minutes and add the finely chopped cilantro to this

Serve hot with rice, appam or any Indian bread.

Egg Curry with Green Mangoes( Mutta Manga Curry)

Overview
The sour taste from the fresh green mangoes gives a tangy taste to this egg curry which is very unique. This is a very common dish my mom used to make. The sweetness from fresh coconut milk and the aroma of ginger adds flavor to this dish. This is a typical Kerala dish fresh fish can be used in place of hard boiled eggs too.

Mutta Manga Curry

Ingredients
Green mangoes small - 4 peeled and thick sliced
Hard boiled eggs - 6
Ginger 3 inch piece - thin sliced
Green chilly - 4 - 6 split in center
Red Onion - thin sliced - one small one
Curry leaves - 2 sprigs
Fresh coconut milk thick - 1 1/2 cup
Red chilly powder  - 2 teaspoons
Coriander powder - 1 tablespoons
Turmeric powder - 1/2 teaspoons
Salt to taste

To Garnish
Shallots 6 or red onions thin sliced  one half
Oil - 4 tablespoons
Curry leaves  - 2 sprigs

Steps
1. Mix the sliced ginger, green chilly, red onions, curry leaves, red chilly, coriander powder, turmeric, salt  with one cup water and green mangoes sliced  and cook till the mangoes are cooked.

2. Add the fresh coconut milk to it and bring it to boil.  Lower the heat.

3. Make gashes on the hard boiled eggs and add to the curry. Bring to boil. turn off heat.

4. Heat oil in another pan. When the oil gets hot add the sliced onions to it and saute till the onions are golden brown. Add curry eaves fry and then add this to the prepared dish.

Serve hot with plain rice.

Spinach Tomato Omelet

Overview
Adding Spinach and tomatoes to the Omelet makes this Omelet unique in texture and flavor. Easy and quick to make and my boys love them.

Ingredients
Eggs - 2
Baby Spinach - chopped finely 1/2 cup
Cheery tomatoes - finely chopped - 1/4 cup
Red onion - 1/4 of a medium one finely chopped
Green chillies finely chopped - 1/2(optional)
Freshly ground black pepper - 1/2 teaspoon
Olive oil - 2 tablespoons
Cilantro leaves - a handful finely chopped
Salt to taste

Steps
1. Beat the eggs well with salt and pepper.

2. Add the chopped onions, tomatoes,spinach, green chilly and cilantro to this and mix well

3. Heat oil in a cast iron pan or non stick pan. When oil is hot add the egg mixture to this and  cook both sides till brown

Serve hot. Makes a good breakfast with whole wheat toast.

Egg Curry ( Mutta Curry)

Overview
This is a very common Egg curry made in Kerala with coconut milk. The coconut milk gives the gravy a nice fragrant aroma and flavor. This curry can be served with - rice noodles(Nool apam,), Pal Apam, Rice and Parathas.

Ingredients
Eggs - 10 hard boiled and peeled
Fresh grated coconut  1 cup
Potatoes - 4 medium sized one chopped into big chunks
Red Onions - 1 medium size thinly sliced
Ginger - 2 inch piece thinly sliced
Garlic - 5 cloves thinly sliced
Green Chilly 4 split in center
Curry leaves - 2 sprigs
Tomatoes - 4 sliced length wise
Coriander powder - 2 tablespoons
Red Chilly powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Salt to taste
Olive oil - 4 teaspoons

Whole spices
Cinnamon - 1 inch piece
Clove 3 -4
Cardamom - 2
Fennel seeds - 1 teaspoon
Whole black pepper - 1/2 teaspoon

To Extract Coconut milk
In a blender add the fresh grated coconut and one cup hot water and blend well for 2 -3 minutes. Strain out the white milk with a strainer and keep aside.

Steps
1. In a pan heat the oil. When the oil gets hot add all the whole spices to it and saute for few minutes.
2. Add the sliced Onions, Ginger, Garlic, Green Chilly and Curry leaves and saute well till the onions are slight brown\
3. Add  the Chilly powder, coriander powder and turmeric powder to this and saute for few more minutes.
4. Add tomatoes,  potatoes, salt and 1 - 11/2 cup water and mix well. Cover with a lid and cook till the potatoes are soft.
5. Add the coconut milk to this and mix well and bring it to a boil.
6. Add the hard boiled eggs to this. Simmer for few more minutes and turn off the heat. Serve hot