“Kalakki” in Tamil means “to mix”. Kalakki is a famous street side food from Coimbatore. But nowadays Kalakki has become a very sought after dish in many restaurants all over Tamilnadu. Its a soft scrambled egg with a little masala added. The first time I had Kalakki years back was at a small restaurant with my cousin Shruti , my partner in crime. “Akka, you have to have this. You will love it.” Shruti told the moment we were at the restaurant. She did not order one as she is not a great soft scrambled egg fan. I really loved it. Here is the recipe for muttai kalakki.
We will need about 2 tablespoon of kurma / gravy for making kalakki. You can use chicken gravy , mutton gravy or even mushroom masala . Anything that you feel fancy for.
Break an egg and add in the gravy and a pinch of salt. Mix well. Set aside.
Heat a skillet till hot. The pan has to super hot for making kalakki. Add in a teaspoon of oil and pour the egg mixture onto the pan. Move quickly and gather the egg mixture to the middle as if you are trying to make a small pocket. Let it sit there for 5-10 seconds. The outer part of the egg will be cooked while the inside is still soft and velvety.
Remove from heat and garnish with coriander leaves and pepper powder. Serve hot.
- 1 Egg
- 2 Tablespoon Kurma Gravy of your choice
- pinch of salt
- pinch of black pepper powder
- 2 sprigs coriander leaves
- Break an egg and add in the gravy and a pinch of salt. Mix well. Set aside.
- Heat a skillet till hot. The pan has to super hot for making kalakki. Add in a teaspoon of oil and pour the egg mixture onto the pan. Move quickly and gather the egg mixture to the middle as if you are trying to make a small pocket. Let it sit there for 5-10 seconds. The outer part of the egg will be cooked while the inside is still soft and velvety.
- Remove from heat and garnish with coriander leaves and pepper powder. Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 mins
- Cook Time: 2 mins
- Category: Side Dish
- Cuisine: Tamilnadu
- 1 Egg
- 2 Tablespoon Kurma Gravy of your choice
- pinch of salt
- pinch of black pepper powder
- 2 sprigs coriander leaves
- Break an egg and add in the gravy and a pinch of salt. Mix well. Set aside.
- Heat a skillet till hot. The pan has to super hot for making kalakki. Add in a teaspoon of oil and pour the egg mixture onto the pan. Move quickly and gather the egg mixture to the middle as if you are trying to make a small pocket. Let it sit there for 5-10 seconds. The outer part of the egg will be cooked while the inside is still soft and velvety.
- Remove from heat and garnish with coriander leaves and pepper powder. Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 mins
- Cook Time: 2 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/muttai-kalakki-egg-kalakki/
This recipe was shared by my good friend Bavani Ganesan. She got this recipe from a keeper at the famous Athangudi tiles factory in the chettinad region. Its a very interesting recipe and the addition of tamarind and fennel seed heightens the flavor of the kara adai. Unlike dosa and Appam , the batter does not need fermentation. Just a couple of hours for the ingredients to soak and once ground with aromatics, the batter is good to go.
Here is the video of how to make Chettinad Kara Adai
Here are the things you can buy online for making Chettinad Kara Adai Lodge Cast Iron Tawa https://amzn.to/3JCKGUk Par Boiled Rice https://amzn.to/3oZtEb8
Get all the ingredients ready.
We will first make a kara (spicy) masala.
Grind all the ingredients listed under kara masala to a slightly coarse paste. Add a tablespoon of water at a time to grind. Set aside.
We will be using a combination of parboiled rice and raw rice for this recipe.
We will need parboiled rice, raw rice, chana dal, toor dal, urad dal and moong dal.
Wash and soak the ingredients in water for a couple of hours. Do not add lots of water. Just enough water to cover the ingredients. Once the ingredients are soaked for a couple of hours, grind them in a mixie with the water used for soaking to a thick paste.
Transfer the ground paste to a bowl. Usually, adai batter is ground to a very slightly coarse paste. Its up to you. If you like smooth texture, then grind it fine. If you want slightly coarse texture, grind it to a coarse paste (very slightly coarse). Add in the kara masala and salt. Mix well. Set aside.
Add in chopped onions and coriander leaves. Mix well. If the batter is very thick, thin it out with little water. The consistency of batter should be slightly thicker than idli batter.
Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil. Flip the adai once after 30 seconds. Cook the Adai for about half a minute on each side, until golden.
Serve hot.
- Measurements Used – 1 Cup = 250 ml
For Kara (spicy) Masala
- 6 cloves garlic
- 6 dried red chillies
- 1 teaspoon fennel seeds
- 1 goose berry size tamarind
- 2 - 3 tablespoon water
Main Ingredients
- 1/4 cup raw rice
- 1/4 cup par boiled rice (I used Idli Rice)
- 1/4 cup chana dal
- 1/4 cup toor dal
- 2 tablespoon urad dal
- 2 tablespoon moong dal
- 1 teaspoon salt
- 3 tablespoon oil for griddle
- 1/2 cup onion, chopped fine
- 3 Sprigs coriander leaves, chopped fine
- Grind all the ingredients listed under kara masala to a slightly coarse paste. Add a tablespoon of water at a time to grind. Set aside.
- Wash and soak the ingredients in water for a couple of hours. Once the ingredients are soaked for a couple of hours, grind them in a mixie with the water used for soaking to a thick paste.
- Transfer the ground paste to a bowl.
- Add in the kara masala and salt. Mix well. Set aside.
- Add in chopped onions and coriander leaves. Mix well. If the batter is very thick, thin it out with little water. The consistency of batter should be slightly thicker than idli batter.
- Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil. Flip the adai once after 30 seconds. Cook the Adai for about half a minute on each side, until golden.
- Serve hot with a spicy chutney or avial.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Tamilnadu
