Egg Curry [Mutta Curry]

  • Servings: 2-3
  • Time: 30 mins
  • Difficulty: easy
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  1. Chicken/Duck Eggs  - 4 nos
  2. Onion   – 2 nos , sliced
  3. Ginger, garlic – 1 tea spoon chopped each
  4. Green chilly – 2 nos slit
  5. Chilly powder – 1 table spoon
  6. Coriander powder – 1 tea spoon
  7. Turmeric powder – pinch
  8. Garam masala powder – 1 tea spoon
  9. Tomato – 1 chopped
  10. Oil -1 1/2 table spoon
  11. Mustard seeds -1/4 tea spoon
  12. Curry leaves – few
  13. Salt-   to taste            

Heat oil in a pan and add mustard seeds. When it splits add sliced onion, chopped ginger, garlic and green chilly. Saute well in low flame. It becomes light brown add chilly powder, coriander powder,garam masala and turmeric powder. Saute it for 5 minutes in low flame ,add chopped tomato and salt. Mix it well for a few minutes. Then add some hot water and cover the lid with a lid and cook it for 5 minute in low flame.Open the vessel and add boiled eggs and curry leaves and mix well.Remove from the flame and serve.      Best for appam, chappathy and idiyappam.

Muringakka Thakkali Theeyal [Drumsticks & Tomato in fried coconut paste]

  1. Drum stick  [muringakka] – 2 nos pealed and sliced
  2. Shallots[kunjulli]       – 1/2 cup ,cleaned and sliced
  3. Tomato     – 1 big
  4. Green chilly – 4 nos sliced
  5. Grated coconut – 11/2 cup
  6. Red chilly –  8 nos
  7. Coriander seeds – few
  8. Pepper  - few
  9. Turmeric powder – pinch
  10. Oil    - 1 table spoon
  11. Salt – for taste
  12. Curry leaves – few
  13. Water – as required                        


Put  ingredients 5 to 9 in a pan. Saute it continuously in low flame  till coconut turns brown. Remove from the flame. After cooling a bit, grind the mix with out water to a paste till the oil comes and keep it aside.

Heat oil in a chatty or thick bottom vessel, add mustard seeds. When it splits add sliced shallots, drum sticks,  green chilly and curry leaves. Saute well in low flame for few minutes and add the sliced tomato and salt ,Mix well and close the vessel with a lid.

After some time open the lid and add the coconut paste.Mix all together and add water and stir well. Close the vessel and allow to boil in medium heat. Then lower the flame for 8 to 10 minutes.The gravy becomes thick and oil comes out remove from the flame and add some curry leaves. Served with rice.



  1. Raw rice [pachari]   – 1 cup
  2. Cooked rice – 2 table spoon
  3. Grated  - 1 cup
  4. Yeast  - 1/4 tea spoon
  5. Sugar   – 4 table spoon
  6. Cardamom –  4 nos
  7. Water – as required
  8. Salt   – for taste

Soak washed rice for 6 to 8 hours or overnight. Dissolve yeast and one tea spoon sugar in 1/4 cup of water and keep it aside.Grind  the soaked rice and cooked rice along with  water. It becomes a thick batter. Pour the batter in to a bowl and add the yeast solution. Mix it well and and keep it for six to eight hours. Grind the grated coconut and cardamom to a smooth paste and add to the rice batter and mix well. Add sugar and salt in the above mix and stir well and keep it for 15 to 20 minutes. Then take a round deep cooking vessel (a cake mould wll do) and smear some ghee in it.Then pour the batter in the plate and keep it in the steamer for 5 minutes in high flame.Then lower the flame and steam it for 10 to 15 minutes.Open the steamer and take the plate out side and allow to cool. Remove it from the plate and cut in to pieces and serve. Tasty evening snack.

Manga chammanthi


  1. Grated coconut   – 1 cup
  2. Raw mango         – 1/2 of 1 small mango
  3. Shallots               –  3 to 5 nos
  4. Dry chilly             – 6 to 8 nos, crushed
  5. Ginger                 – 1/2 inch piece, cleaned and sliced
  6. Curry leaves       – 2 sprigs
  7. Salt                     – to taste

Add grated coconut, dry chilly, shallots, curry leaves and salt in a blender. Grind together with out water. Make sure not to grind too much to make it a paste. Couple of rounds of whipping to make a coarse combination ensures the correct texture of the dish. Remove it in to a bowl.Then shape it like a ball. An easy hot and tangy accompaniment very common in the daily lunches of Kerala households. Serve with rice and other accompaniments like cabbage thoran

Semiya payasam


  1. Semiya  [vermicelli] : 1 cup, split
  2. Sugar                        : 3/4 of a cup
  3. Milk                           : 1 litre
  4. Ghee                         : 2 table spoon
  5. Cashew nut              : 10 12 nos, sliced
  6. Raisins                      : 15 to 20 nos
  7. Cardamom powder  : 3/4 table spoon
  8. Water                        : 2 cup

Heat 1 table spoon ghee in a thick bottom vessel fry cashews and raisins, keep it aside. In the same vessel add one table spoon ghee and roast vermicelli in low flame with continuous  stiring. It becomes golden color  mix half of the milk in 2 cups of water and add to the roasted semiya and stir well. Cook it for 10 to 15 minutes. Semiya becomes soft add sugar and stir it for two three minutes. In the remaining milk dissolve the cardamom powder and add to it and brings to boil.Remove from heat and add the fried nuts and raisins.When it cools down it becomes thick.

Semiya Payasam

Semiya Payasam

Kadala curry


  1. Kadala  (Black Chana)   – 250 gram,wash and soaked in water overnight
  2. Onion                             – one medium,sliced
  3. Garlic                             – 4 cloves,chopped
  4. Green chilly                   – 3 nos sliced
  5. Curry leaves                  - 2sprigs
  6. Chilly powder                - 1 table spoon
  7. Coriander powder         – 1/2 table spoon
  8. Turmeric powder          - pinch
  9. Garam masala               – 1 tea spoon
  10. Oil                                  -11/2 table spoon
  11. Salt                                 : to taste
  12. Water as required
Black Chana, soaked overnight and drained

Black Chana, soaked overnight and drained

Mix chilly powder,coriander powder,garam masala,and turmeric powder and keep it aside. Heat oil in a pressure cooker and add mustard seeds. When it splits add sliced onion, green chillies, garlic and curry leaves. Saute it in low flame for few minutes till it becomes little brown. Then add the chilly paste and stir well. Drain the soaked kadala and salt in the mix and stir it well.

Chana mixed with Masala mixture.

Kadala added to the Masala mixture.

Close the pressure cooker and cook well for 15 to 20 minutes in medium flame. Open the pressure cooker after releasing the steam and add the curry leaves.

This curry is signature combination of Kerala’s unique breakfast dish made from rice flour, Puttu. Makes a great combination with appam as well.

Kadala Curry served with Puttu!

Kadala Curry served with Puttu!

Green peas curry

  1. Green peas                     –  1 cup
  2. Onion                              - sliced ,1 medium
  3. Green chilly                    - 5 nos sliced
  4. Ginger                             – chopped,1/4 tea spoon
  5. Garlic                               – 3 cloves,sliced
  6. Curry leaves                    - few
  7. Tomato                             – 1 medium sliced
  8. Coriander powder           – 1 table spoon full
  9. Turmeric powder             – pinch
  10. Garam masala powder    - 1/2 tea spoon
  11. Coconut milk                    -1/2 cup
  12. Oil                                     - 1 table spoon
  13. Mustard seeds                 – few
  14. Water                                - as required

Soak dry green peas in water for 3 to 5 hours.

Main Ingredients

Main Ingredients

Heat oil in a pressure cooker and add mustard seeds. When mustard splits, add sliced onion, green chilly, ginger, garlic and curry leaves. Stir it well till it becomes brown.Then add coriander powder,turmeric powder and garam masala. Saute it for 5 minutes and add sliced tomato and stir. After that add soaked green peas, salt and water. Close the pressure cooker. After the first whistle blows, lower the flame for 5 to 10 minutes. Remove from the flame and let the pressure inside the cooker subside. Open the cooker and add coconut milk and curry leaves in low flame and stir it well and switch off the flame before the curry boils again.

Ready to serve

Ready to serve

This is good for Chappathi and Palappam.