mutta curry Kerala style
motta poricha curry | omelette curry
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Keyword: kerala egg curry, kerala recipes, side dish for chapathi, south indian curry
Author: Jinoo Jayakrishnan
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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
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.
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.