• Preethi C.Vijay

Muttai Paniyaram Kuzhambu/Egg gravy

I remember my mom making egg omelette gravy when we crave for non veg out of no where. The omelettes cooked to perfection with slight crunch of onion dumped in the egg gravy was my favorite food those days. The omelettes doubles in size after sometime, that gives it more flavor and softness. It would turn out to be extremely juicy, that it goes well with rice, roti or even dosa.



And now years back, i still follow the same recipe when it comes to making egg curry with omelette. But then this recipe which i adapted recently is very mildly flavored, aromatic and super delicious. This has the richness of cashews, for the gravy is creamy every way possible with coconuts and cashew being ground into a smooth paste.


I would suggest you to prepare the gravy first and then make the Muttai Paniyaram, 15 minutes before serving. That would ensure the paniyarams do not lose their shape.


Ingredients


For Egg Paniyaram

Egg 6 to 7

Red chilli flakes 2 teaspoon

Pepper powder 1/2 teaspoon

Salt as needed

Ginger garlic paste 1/4 teaspoon

Turmeric powder 1/4 teaspoon

Water 2 tablespoons


For the Masala

Cashews 7

Coconut grated 3 tablespoon

Ginger 1 inch piece

Garlic 6 cloves

Fennel seeds 1 teapoon

Green chilles 2 to 3


For the gravy

Onion 1 finely chopped

Tomato 3 finely chopped

Cumin seeds 1 teaspoon

Curry leaves 1 sprig

Red chilli powder 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Garam masala 1 teaspoon

Lemon juice 1 teaspoon

Coriander leaves 2 tablespoon chopped

Salt as needed


How to Start


Grind the ingredients given under " For the Masala" into a smooth paste by adding water. Set aside.


Heat oil in a pan, add in the cumin seeds and curry leaves. Once the cumin seeds crackle add the chopped onions and saute till the onions are translucent. .

Add in the chopped tomatoes and saute for a minute. Add in the turmeric powder, red chilli powder, coriander powder, salt.


Now add 1/4 cup of water and cook till the masalas are fully cooked and the tomatoes are mushy. Do not burn the masala. Now add the freshly ground masala paste. Add 2 cups of water and simmer the gravy for 15 minutes covered with a lid. Add lemon juice, garam masala and coriander leaves after 15 minutes and switch off the flame. Set the gravy aside.


Making Egg Paniyaram


Take a bowl and add in the eggs, salt, Ginger garlic paste, red chilli flakes, pepper powder and water. Mix well with a whisk to combine.



Heat the paniyaram pan. Add 1/4 teaspoon of oil into each mould. Drop the egg batter to fill the mould 3/4 th, do not fill the mould completely. Cook for half a minute. Then turn and cook on the other side. Let the eggs get slightly browned and cooked well..Set aside.


Add the hot egg paniyarams to the gravy and mix well.


Serve the egg paniyaram with Roti


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