Malabar is the home of so many delicacies, that are slowly moving into oblivion. I am trying my level best to collect, try and post as much as recipes I can, but I believe I am so lazy to work on especially the recipes that need some level of hard work. 🙁 So at the moment I am trying to concentrate and do more of the easy ones, and InShaAllah, as time goes, I will get onto the easier ones. But my task is clear – get in as much as our traditional food on this blog as I can.
I got this recipe from a group, and why wouldn’t it attract my attention? I love egg based desserts and this sounded so easy. Most of the desserts in Malabar are steamed or cooked on low flame, like the polas – check out the carrot pola, podi pola and kai pola. Another pointer is that they are easy to put together and enjoy in limited time. This Mutta Urapichathu is no different. The name literally means “set egg”. The mixture is really simple – eggs, milk, some milk powder, sugar and flavoring in the form of cardamoms. The topping of saffron is the highlight, so try not to miss it.
The pudding gets done in a jiffy and is best served cold, even though it tastes good when warm as well. It represents a flan without any caramel topping and is so similar to the baked saffron egg pudding that I had tried some time ago. It’s such a simple recipe, that you shouldn’t give it a miss!
Mutta Urapichathu | Paal Mutta Urapichathu ~ Malabar Egg Pudding
- 3 eggs
- 1 cup milk
- 3 heaped tbsp milk powder
- 2 tbsp sugar
- 1/4 tsp cardamom powder
- A fat pinch of saffron crushed (optional but recommended)
- Blitz all ingredients except saffron till well blended.
- Grease a pan with ghee and pour the mixture. Top with crushed saffron.
- Steam for 15 minutes. Allow to cool to room temperature and then chill till use.