Recipe for Muttai Paniyaram Kuzhambu, Egg Paniyaram Curry. Paniyaram made with eggs that are dunked in a spicy south indian style gravy. Served with dosa or chapati .
Eggs are always a welcome side dish at home. This is a very easy and different curry that can be made for the weeknight dinners!
First lets make Egg Paniyarams for the gravy. Take a bowl and add in the eggs, salt, pepper and water. Mix well with a whisk to combine.
Heat the paniyaram pan / paniyarakkal until hot. Add 1/4 teaspoon of oil into each mold. Drop the egg batter to fill the mold. Cook for half a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides. Set aside. TIP: Eggs expand when cooked. So while cooking the egg paniyarams, fill the mold only till 3/4th. If the pan is filled completely, it will overflow like the picture below. So do not fill the paniyaram mold fully.
For the curry Make a masala paste with the ingredients listed under masala paste. Grind to a smooth paste. Set aside.
Heat sesame oil in a pan and add in the cumin seeds and curry leaves. Let the seeds crackle.
Add in the chopped onions and saute till the onions are soft and starting to brown.
Add in the chopped tomatoes and saute for a minute. Add in the turmeric powder, red chilli powder and coriander powder. Also add in the salt.
Add in a few teaspoons of water and cook till the masalas are fully cooked and the tomatoes are mushy. Add in the masala paste.
Add in two cups water to the gravy.
Simmer the gravy for 20 minutes on a low flame with the pan covered with a lid.
Switch off the flame and add in the lemon juice, coriander leaves, fresh curry leaves and the cooked egg paniyarams.
Mix well and let the gravy rest for 10 minutes so the egg paniyarams can absorb the flavors of the gravy. I do not cook the gravy after adding the paniyarams as the eggs can become hard.
Serve the egg paniyaram with dosa or chapati .
For the egg paniyaram
- 6 Eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon water
- Sesame Oil for greasing paniyaram pan
For the masala paste
- 3 tablespoon fresh shredded coconut
- 1 tablespoon cashewnut
- 1 teaspoon fennel seeds
- 2 green chillies
- 1 teaspoon garam masala
- 5 cloves garlic
- 1/2 inch piece ginger
- 1/2 cup water to grind
Other ingredients
- 2 teaspoon sesame oil
- 1 teaspoon cumin seeds
- 2 sprigs curry leaves
- 1 medium onion, finely chopped
- 2 tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 2 cups water
- 1 teaspoon lemon juice
- 2 sprig coriander leaves
- 1 sprig fresh curry leaves
For the egg paniyaram
- Take a bowl and add in the eggs, salt, pepper and water. Mix well with a whisk to combine.
- Heat the paniyaram pan / paniyarakkal until hot. Add 1/4 teaspoon of oil into each mold. Drop the egg batter to fill the mold. Cook for half a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides. Set aside.
For the curry
- Make a masala paste with the ingredients listed under masala paste. Grind to a smooth paste. Set aside.
- Heat sesame oil in a pan and add in the cumin seeds and curry leaves. Let the seeds crackle.
- Add in the chopped onions and saute till the onions are soft and starting to brown.
- Add in the chopped tomatoes and saute for a minute. Add in the turmeric powder, red chilli powder and coriander powder. Also add in the salt.
- Add in a few teaspoons of water and cook till the masalas are fully cooked and the tomatoes are mushy. Add in the masala paste.
- Add in two cups water to the gravy.
- Simmer the gravy for 20 minutes on a low flame with the gravy covered with a lid.
- Switch off the flame and add in the lemon juice, coriander leaves, fresh curry leaves and the cooked egg paniyarams.
- Mix well and let the gravy rest for 10 minutes so the egg paniyarams can absorb the flavors of the gravy. I do not cook the gravy after adding the paniyarams as the eggs can become hard.
- Serve the egg paniyaram with dosa or chapati.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Gravy
- Cuisine: Tamilnadu
For the egg paniyaram
- 6 Eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon water
- Sesame Oil for greasing paniyaram pan
For the masala paste
- 3 tablespoon fresh shredded coconut
- 1 tablespoon cashewnut
- 1 teaspoon fennel seeds
- 2 green chillies
- 1 teaspoon garam masala
- 5 cloves garlic
- 1/2 inch piece ginger
- 1/2 cup water to grind
Other ingredients
- 2 teaspoon sesame oil
- 1 teaspoon cumin seeds
- 2 sprigs curry leaves
- 1 medium onion, finely chopped
- 2 tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 2 cups water
- 1 teaspoon lemon juice
- 2 sprig coriander leaves
- 1 sprig fresh curry leaves
For the egg paniyaram
- Take a bowl and add in the eggs, salt, pepper and water. Mix well with a whisk to combine.
- Heat the paniyaram pan / paniyarakkal until hot. Add 1/4 teaspoon of oil into each mold. Drop the egg batter to fill the mold. Cook for half a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides. Set aside.
For the curry
- Make a masala paste with the ingredients listed under masala paste. Grind to a smooth paste. Set aside.
- Heat sesame oil in a pan and add in the cumin seeds and curry leaves. Let the seeds crackle.
- Add in the chopped onions and saute till the onions are soft and starting to brown.
- Add in the chopped tomatoes and saute for a minute. Add in the turmeric powder, red chilli powder and coriander powder. Also add in the salt.
- Add in a few teaspoons of water and cook till the masalas are fully cooked and the tomatoes are mushy. Add in the masala paste.
- Add in two cups water to the gravy.
- Simmer the gravy for 20 minutes on a low flame with the gravy covered with a lid.
- Switch off the flame and add in the lemon juice, coriander leaves, fresh curry leaves and the cooked egg paniyarams.
- Mix well and let the gravy rest for 10 minutes so the egg paniyarams can absorb the flavors of the gravy. I do not cook the gravy after adding the paniyarams as the eggs can become hard.
- Serve the egg paniyaram with dosa or chapati.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Gravy
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/muttai-paniyaram-kuzhambu/
Pol Roti – Srilankan Coconut Rotti is a flat bread made with atta flour mixed with coconut and aromatics. Delicious in every bite. Recipe with step by step pictures.
I love Sri Lankan food and I am obsessed with Peter Kuruvita. His Sri Lankan cooking videos are so charming. His shows reflect rustic home style cooking with absolutely no fancy equipment or pots and pans. I have just seen him with a good knife. That is all. His cooking is so approachable that you so want to try the recipes at home. Such a natural!!!!! Zero drama while cooking (Sadly, most of the cooking shows these days anyways are reality shows). Once he sat on a top of the boulder and used the surface and a stone as mortar and pestle. I think it was in Sigiriya. I am just awestruck at the ways he adapts naturally! His recipe for Pol Roti is something I have wanted to try for a long time. I loved the fact that it is made with whole wheat flour. I adapted the recipe a little and used a rolling pin instead of spreading the rotis by hand. My boys devoured them and is now a regular at home.
Take the fresh shredded coconut and green chillies in a small mixer and pulse it 3-4 times so that the coconut is very finely shredded and the chillies are ground. One can also finely chop the green chillies and add too!.
Take a big bowl and add in the atta flour (Indian style whole wheat flour), ghee, finely chopped onion, finely chopped curry leaves, salt and ground coconut – green chillies mixture. Make sure to really finely chop the ingredients. Otherwise the dough will break while rolling. Add few tablespoon of water at a time and mix the flour mixture well until a firm dough is formed.
Take a golf ball size of dough, dust the dough ball generously in flour. Start rolling the dough gently.
Spread the dough to a 4-5 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the roti and cook for a minute.
Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Cut it into four pieces and serve hot!
The roti goes well with non-veg curry or a spicy sambol.
- 2 cups Atta – Whole wheat flour
- 3/4 cup fresh shredded coconut
- 3 - 4 green chillies
- 1 onion, finely chopped
- 2 sprigs curry leaves, finely chopped
- 3 tablespoon ghee
- 1 teaspoon salt
- coconut oil for greasing the griddle
- Take the fresh shredded coconut and green chillies in a small mixer and pulse it 3-4 times so that the coconut is very finely shredded and the chillies are ground.
- Take a big bowl and add in the atta flour, ghee, finely chopped onion, finely chopped curry leaves, salt and ground coconut – green chillies mixture. Make sure to really finely chop the ingredients. Otherwise the dough will break while rolling. Add few tablespoon of water at a time and mix the flour mixture well until a firm dough is formed.
- Take a golf ball size of dough, dust the dough ball generously in flour. Start rolling the dough gently.
- Spread the dough to a 4-5 inch circle. Repeat with the remaining dough. Set aside on a big plate.
- Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the roti and cook for a minute.
- Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides. Cut it into four pieces and serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breads
- Cuisine: Sri Lanka
