I was just looking at the overdose of sweetstuff on the blog… oh yes, my blog’s name is The Big Sweet Tooth, but even sweet tooths can get a bit fed up with the overload of sugar… hehe… So I guess, I will share some spicy recipes for at least the next couple of days. Sharing with you today a very traditional Malabar recipe… I had bought this book of Faiza Moosa from the Sharjah Book Fair last November among the few that I had purchased. Malabar is the whole north of Kerala, covering from Malappuram to Kannur. I wouldn’t say that I know any traditional fare much, because our side cooking is very limited, but I must say that Kozhikode and Kannur has such a wide variety of cuisine and food, that it definitely needs to be stored and safeguarded for future reference. Each time I see any book with “Malabar” word on it, I just take it! Hehe… this is a nice thick egg curry with the richness of coconut milk, adjusted to the liking of my family. A no-tomato preparation, which makes it even more interesting…
Mutta Kakkathil - Thick Egg Curry
- 4 eggs hardboiled and peeled
- 1 tbsp coconut oil
- 3 large onions minced
- 2 green chillies slit
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp coriander powder
- 1/4 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp fennel powder
- 1/2 cup water
- 1 cup thick coconut milk
- Curry leaves for garnish
- Salt to taste
- Heat coconut oil in a saucepan. Saute onions and green chillies with salt till soft.
- Add the ginger and garlic paste and cook till the raw smell is gone.
- Now add in the coriander, chilli, turmeric and fennel and saute till the coriander becomes a darkish shade. Ensure not to burn the masalas!
- Now add the water, and cook on low flame till the masala gets all mashed up. Keep stirring occassionally to ensure that it does not stick to the pan.
- Add the coconut milk and simmer till thickened.
- Make silts on the hard-boiled eggs and slowly put into the curry. Stir well and cook on low flame for around 5 minutes.
- Serve warm with rice or chapathis, garnished with curry leaves.