An innovative Malabar recipe with boiled egg, a ground spicy coconut chutney engulfed in whipped egg white and deep fried…
We are almost at the mid of this blessed month. Alhamdulillah… As is always, the month seems to be flying as fast as it can from our hands. I am trying my level best to utilize my time as much as I can, but I am not very sure if I am doing it well. Sometimes the moods set in and derail all my plans. I am really struggling with waking up in the morning. Somehow, the news back home with the explotion of Covid cases is making me feeling very restless and anxious. I was really hoping to bring my parents by this month end so that they would be here for the last ten days of Ramadan. However, all my hopes have been dashed with the suspension of all flights from India until further notice. As much as you would like to be in oblivion, one side is quite worried about the situation. Kerala seems to be in a better situation as far as healthcare is concerned, but the medical system is under such stress that it is palpable despite being miles away from home. The videos and news on the social media is quite disturbing and there is rising turbulence all over the country. We can only pray and make dua for the situation to get better…
In the meanwhile, there was this Aayat that really grabbed my attention and I wish to share it, since we only need constant assurance that we are not in control of anything that is happening in the world:
Every day that passes shows how miniscule and helpless we are, and it is a call to keep us as humble as possible…
Mutta Chutney Kebab is a recipe that has been floating online for a while. I am sure it first appeared in the Malabar Cuisine book that I had earlier reviewed earlier. We ate it for the first time a few years ago when we had gone to my parent’s friend’s home for Iftar. Aunty had made these and umma as usual asked for the recipe. Umma isn’t a very keen cook but if she finds something interesting, she would make sure she asks for the recipe. That is how I learned from her to make delicious snacks like chatti pathiri and the chicken rolls. Before they left for good, we tried to recreate it at home once and totally enjoyed it. Then as usual, this snack went into my archives till I was reminded of it again last year during Ramadan.
Yes, I kept this post in my drafts so that I could post it this year. 😀 Sometimes, we are forced to do that when we can foresee that we may not be able to create any new related content. The recipe is quite simple though it can be a little tricky. The eggs are first boiled, cooled, shelled and slit into half. The chutney is also made by the side. It is important to make sure that it doesn’t have any liquid in it. Then the chutney is placed on top of the egg, carefully rolled in whipped egg white and fried till done. We deep fried and hence the dark shade. Do take care of splutters, they are bound to happen especially when you deal with deep frying eggs. I have to say that with a cup of hot chai, these spicy bites are simply a joy. You must try them at least once during this Ramadan or maybe keep them for some time when you need the rains to come by… 🙂
Mutta Chutney Kebab | Egg Chutney Kabab
- 6 eggs hard boiled and shelled
- 2 egg whites large
- Salt to taste
- Oil for frying
- 1 cup grated coconut
- 2 green chillies
- 1 inch pc ginger
- 2 cloves garlic
- 1 sprig curry leaves
- A handful coriander leaves
- Juice of 1 lime
- Salt to taste
- Shell the eggs and cut into half.
- Combine all the ingredients under "chutney" and grind into a smooth paste.
- Whip the egg whites slightly. Add salt to taste.
- Heat oil to a level in a pan.
- Take one half of the egg. Top with chutney. Roll into the egg white. Carefully put into the hot oil. Fry till done.
- Serve hot.