mutta curry Kerala style
motta poricha curry | omelette curry
Servings: 4 servings
Pin Recipe
Ingredients
for making omelette
- 4 large eggs
- 2 tbsp onion - chopped
- 1/2 tsp ginger - chopped
- 1/2 tsp green chilli - chopped
- 1/2 tsp turmeric powder
- salt to taste
- 1 sprig curry leaves
- 1 tsp coconut oil
for masala paste
- 3 tbsp coriander powder
- 1 tsp chilli powder
- 3/4 tsp turmeric powder
- 3 tbsp water
for the curry
- 3/4 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp green chilli
- 1 tsbp ginger - chopped
- 2 sprig curry leaves
- 1 cup onion - chopped
- 1 cup tomato - chopped
- salt to taste
- 1.5 cups coconut milk - second extract/thin
- 1/8 tsp garam masala
- 2 tsp chopped coriander leaves
- 1 cup coconut milk - 1st extract/thick
Instructions
to make omelette
- break eggs into mixing bowl. add onion, ginger, green chilli, curry leaves, turmeric powder and salt. whisk for 30 seconds.
- brush coconut oil in hot pan and pour the egg mix into it. cook on both sides until done. cut to pieces and keep it ready.
masala paste
- mix coriander powder, chilli powder, turmeric powder and water to a thick paste and keep it aside until use.
curry making
- heat coconut oil and pop in mustard seeds and fennel seeds.
- add chopped green chilli, chopped ginger,curry leaves and onion. fry till onions are transparent
- further add tomatoes, salt required and fry till mushy.
- when the tomatoes are cooked, add the omelette pieces, 1.5 cups thin coconut milk.
- mix gently, close and cook for 3-5 minutes.
- open and add garam masala, chopped coriander and thick coconut milk
- put off when it starts boiling.