Sunday, November 17, 2013

Motta Curry Thenga Paal / Egg Curry in Coconut Milk Gravy

This Motta curry is another version of an egg curry we make at home. Especially when we don't know what to make and are too lazy to check the contents of the refrigerator and decide. That's when my husband enters the kitchen to rustle up an Egg / Motta curry.
Eggs - 4
Onion - 1
Tomato - 2
Green chilli - 2
Ginger - 1 inch piece
Curry leaves - 7 to 8
Coconut milk - 1/2 cup
Turmeric pwd - 1/2 tsp
Red chilli pwd - 1 tbsp
Coriander pwd - 3 tsp
Coconut oil - 1 tsp (optional)
Salt as per taste
Oil - 3 tbsp
Slice the onion and chop the ginger, tomatoes and green chillies.

Separately beat the eggs with a pinch of salt till fluffy. Heat a pan and add the remaining oil and let it heat up. Once hot add half the beaten eggs and make an omelette. Once done, take it on to a plate. Make a second omelette with the rest of the beaten eggs. Cut into about 2 inch square pieces.
Heat a pan and add 2 tbsp oil and once it is hot add the sliced onions. Sauté till light golden then lower the heat and add the turmeric and red chilli powder and sauté well. Then add coriander powder and sauté well without burning it and then add 2 cups of water. To this add the chopped tomatoes and ginger and cover and give it a boil. Let the tomato soften and blend with all the ingredients. The gravy has to be a very water one at this stage. Add the omelette pieces to this and let simmer and absorb some of the gravy. After a few minutes add the coconut milk and some more curry leaves into the curry and mix well. Take it off the heat before it boils. You can pour a few drops of coconut oil over the curry and keep covered till ready to serve.
This Motta curry is best served with steaming hot rice and a thoran.

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