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Motta Roast - Egg Curry (Kerala style)

Simple Motta roast (Egg roast) is another easy recipe which we usually enjoy with anything and everything. We have it with Chappati, Parotta, Puttu, Appam, and even bread. I still love the ones we get at local shops in kerala, even though we make it at home. Lets see how its done:

Ingredients:
  • Eggs : 4-5
  • Onions : 3- 4 large onions sliced thin
  • Ginger- 1/2 inch chopped
  • Garlic- 3 pods chopped
  • Green chillies : 3 sliced
  • Turmeric power- 1/2 tsp
  • Chilly powder : 2 teaspoon
  • Dhania powder (malli podi) : 3 teaspoons
  • Meat masala -1/2 tsp (optional)
  • Pepper powder- 1/2 tsp (optional)
  • Tomatoes : 2 large sliced
  • Oil : 3 tablespoons
  • Mustard seeds : 1/2 teaspoon
  • Aniseed (perumjeerakum)- 1/2 tsp
  • Curry leaves : one strand
  • Coriander to garnish (optional)
  • Salt : to taste
Method: 
  1. Boil the eggs, de-shell them and keep aside.
  2. Heat oil in a kadai/pan and add put the mustard seeds along with Aniseed in to crackle. 
  3. Add garlic-ginger  & saute. Add in the slit green chillies 
  4. Add in the onions & saute' them till they turn golden brown. Adding a little salt to it makes it wilt quicker.
  5. To this add in the sliced tomatoes & cook till all the juice comes out
  6. Then add the masala – turmeric powder, chilly powder, dhania along with curry leaves, and fry well till the raw smell leaves the paste, which should take a good 3 minutes. 
  7. Add in the salt & mix well. Add 1 tbsp water to avoid burning of masala.
  8. Once the masala is well cooked, and blended well with the tomatoes- onions, add in 1 cup of water
  9. You can add more water if you like the curry thin and bring to boil. Check for seasoning at this stage & add if needed
  10. Slit the eggs from 4 sides, and add the boiled egg to this. Reduce the flame and close with a lid to cook for another 2 min. 
  11. Remove from flame after 2 minutes and garnish with coriander if you like 
  12. Serve hot with roti's or Appams
Notes: 
  • I use coconut oil to make this curry to make it more authentic and give it a nice kerala taste.
  • This egg curry goes well with almost anything – chappathi, parotta, rice, dosa, Appam etc
  • You can make it completely dry too. just add lesser water. We like it semi gravy consistency
  • I add meat masala & pepper powder to it, but its optional. 
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Do check out more Kerala Recipes up on the blog. 

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