How to make South Indian Traditional Egg Curry | Motte Saaru
Tangy Egg Curry - popular South Indian Curry and savored with hot rice. Mild and not heavy on digestion. Learn to make with step-by-step instructions and picture.
Motte Saaru / Egg curry is a favorite to many egg lovers. Motte saaru can be a perfect week day lunch recipe and can be savored with hot rice. Traditionally in South India, this particular egg curry is made with coconut paste and tamarind to give a tangy, mouth watering curry, this egg curry is usually kept in a watery consistency to eat with rice, not too spicy and no garam masala goes into this recipe. Very mild taste and most important not heavy on digestion.
Egg curry is usually made with garam masala or tomato-onion base. But this tasty motte saaru is made with not strong masala, in contrary tangy taste highlights. Tanginess with egg does not make you bloated which apparently happens with other egg recipes.
As I always mention our traditional recipes are always kept simple and easy on our digestion system with trivial quantity of masalas. Traditional egg curry is prepared with hard boiled eggs cooked in coconut and tamarind extract, additionally fenugreek and jeera roasted and added to get unique taste to this motte saaru.
Try this super tasty egg curry in this unique way without missing any ingredients and relish it with hot rice either for lunch or dinner.
South Indian Traditional Egg Curry | Motte SaaruCuisine: Indian / South Indian Cook time: 20 minutes Servings: 4
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Ingredients - Hard boiled eggs - 4
- Onions – 2 small finely chopped
- Tomatoes – 1 medium finely chopped
- Chilli powder – 1 1/2 teaspoons
- Coriander powder - 1 tablespoon
- Turmeric - 1/4 teaspoon
- Tamarind - 2 lemons size
- Garlic - 7- 8 cloves
For grinding - Fenugreek/ menthya seeds roasted - 1/4 teaspoon
- Jeera/ Cumin roasted - 1/4 teaspoon
- Coconut - 1/4 of full coconut / about 4 -5 big pieces
Tempering - Oil – 2 teaspoons
- Mustard - 1/4 teaspoon
- Jeera - 1/4 teaspoon
- Curry leaves – few
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Instructions - Hard boil eggs for about 15- 20 minutes
- Dry roast - fenugreek/ menthya seeds and Jeera and grind with coconut to fine paste
- Heat a pan with oil and add mustard and jeera
- Once mustard splutters, add finely chopped onions, garlic and curry leaves, saute for 2 minutes
- Add coconut paste, turmeric, chilli and coriander powder and mix together well, add salt
- Add one cup of water and bring it to boil
- Add finely chopped tomatoes, tamarind juice/extract, at this stage adjust water as per your requirement and cook for 3 to 4 minute
- Make 3 or 4 slits on the boiled eggs and add to the curry
- Cook on medium flame for 3 to 4 minutes
- Switch off the flame and cover the lid, let this aside for 5 to 10 minutes and then serve
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Tips:
1. Adjust tamarind for your taste
2. Cook boiled eggs in the curry for 3 to 4 minutes - egg to absorb all the flavor
3. Add small or just 1/2 tomatoes to egg curry
4. Adjust water to your need - from 1 to 1 1/2 cups
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How to make South Indian Traditional Egg Curry | Motte Saaru with Step-by-step pictures
Hard boil eggs for about 15- 20 minutes
Dry roast - fenugreek/ menthya seeds and Jeera and grind with coconut to fine paste
Heat a pan with oil and add mustard and jeera
Once mustard splutters, add finely chopped onions, garlic and curry leaves, saute for 2 minutes
Add coconut paste, turmeric,
chilli and coriander powder and mix together well, add salt
Add finely chopped tomatoes, tamarind juice/extract, at this stage adjust water as per your requirement
and cook for 3 to 4 minute
Make 3 or 4 slits on the boiled eggs and add to the curry
Switch off the flame and cover the lid, let this aside for 5 to 10 minutes and then serve
Tasty Tangy South Indian Traditional Egg curry / Motte saaru is ready to serve
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