Pondicherry Egg Curry

Pondicherry Egg Curry – Muthaiy curry.

Recipe for South Indian Pondicherry style Egg Curry – Muthaiy curry. Adpated from the Pondicherry Kitchen. With step by step pictures.

The Pondicherry Kitchen by Lourdes Tirouvanziam-Louis

This Egg Curry recipe has been adapted from Madam Lourdes book. This egg curry is so flavorful and mild that we make it so regularly. Here it is. Pondicherry Style Egg Curry.

This is a coconut based egg curry. Madam Lourdes uses freshly extracted milk from the coconut for Egg Curry. Here is how I do this Egg Curry. Take half a coconut and grind it with 1.5 cups of water in a blender to a smooth paste. Pass the ground coconut through a colander/strainer and squeeze all the liquid. The liquid you get is the first thick milk. Set aside separately. Add another 1.5 cups of water to the coconut dregs and run it again in the blender. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the second light milk. Set aside separately. Repeat the process one more time adding 1 cup water this time and you will have the third milk. Discard the coconut dregs after extracting the third milk.

Here it is. First milk , second and third milk.

Heat oil in a pan and add in the cloves, cinnamon, and onions. Fry till the onions are lightly golden brown.

In the mean time crush the garlic and ginger. Set aside.

Add in the crushed ginger and garlic. Fry till golden brown.

Now, make a paste of coriander seeds, green chillies, poppy seeds and fennel seeds. Add up-to 3/4 cup water while grinding.

Add the ground paste for Egg Curry to the pan along with a teaspoon of turmeric. Fry till the spices are cooked and brown.

Add the tomatoes and the salt and fry till the tomatoes are soft.

Add the second and third coconut milk. Add in the potatoes. Let it simmer in low flame for 10-15 minutes until the potatoes are fork tender.

Switch off the flame. Remove the pan from heat. Add the thick coconut milk, hard boiled eggs, lemon juice and coriander leaves. You really want to add these ingredients after removing from heat else the coconut milk will curdle and the lemon juice turning bitter. So no more fire guys.. Egg Curry is ready.

Serve Egg Curry hot with rice.

Here is a printable Egg Curry recipe.

For the Paste

• 1 teaspoon coriander seeds
• 4 green chillies
• 1 tablespoon poppy seeds (khus khus)
• 3 teaspoon fennel seeds

Other Ingredients

• 1/2 – 3/4 of a big coconut
• 2 tablespoon oil
• 2 cloves
• 2 sticks cinnamon
• 3 onions, sliced fine
• 1 inch ginger
• 6 cloves garlic
• 2 big tomatoes, finely chopped
• 1 teaspoon turmeric
• 1 1/2 teaspoon salt
• 3 potatoes cubed, optional
• 5 - 6 hard boiled eggs
• Juice of one lemon
• 3 - 4 sprigs coriander leaves, chopped

1. Extract the thick and thin coconut milk from the coconut. Set aside.
2. Heat oil in a pan and add in the cloves, cinnamon, and onions. Fry till the onions are lightly golden brown.
3. Add in the crushed ginger and garlic. Fry till golden brown.
4. Now, make a paste of coriander seeds, green chillies, poppy seeds and fennel seeds. Add up-to 3/4 cup water while grinding.
5. Add the ground paste to the pan along with a teaspoon of turmeric. Fry till the spices are cooked and brown.
6. Add the tomatoes and the salt and fry till the tomatoes are soft.
7. Add the second and third coconut milk. Add in the potatoes. Let it simmer in low flame for 10-15 minutes until the potatoes are fork tender.
8. Switch off the flame. Remove the pan from heat. Add the thick coconut milk, hard boiled eggs, lemon juice and coriander leaves.
9. Serve hot with rice.

Notes

The original recipe has prawns and cashew-nuts added to the gravy. You might include prawns while boiling potatoes if you wish. You can substitute fresh pressed coconut milk for store bought coconut milk. Just use a can – 250 ml. Adjust the water while cooking. Add half for cooking and half at the end. Add more green chillies if you like a spicy gravy. Pierce the hard boiled eggs with a fork so the gravy gets marinated into the eggs.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Gravy
• Cuisine: South Indian

For the Paste

• 1 teaspoon coriander seeds
• 4 green chillies
• 1 tablespoon poppy seeds (khus khus)
• 3 teaspoon fennel seeds

Other Ingredients

• 1/2 – 3/4 of a big coconut
• 2 tablespoon oil
• 2 cloves
• 2 sticks cinnamon
• 3 onions, sliced fine
• 1 inch ginger
• 6 cloves garlic
• 2 big tomatoes, finely chopped
• 1 teaspoon turmeric
• 1 1/2 teaspoon salt
• 3 potatoes cubed, optional
• 5 - 6 hard boiled eggs
• Juice of one lemon
• 3 - 4 sprigs coriander leaves, chopped

1. Extract the thick and thin coconut milk from the coconut. Set aside.
2. Heat oil in a pan and add in the cloves, cinnamon, and onions. Fry till the onions are lightly golden brown.
3. Add in the crushed ginger and garlic. Fry till golden brown.
4. Now, make a paste of coriander seeds, green chillies, poppy seeds and fennel seeds. Add up-to 3/4 cup water while grinding.
5. Add the ground paste to the pan along with a teaspoon of turmeric. Fry till the spices are cooked and brown.
6. Add the tomatoes and the salt and fry till the tomatoes are soft.
7. Add the second and third coconut milk. Add in the potatoes. Let it simmer in low flame for 10-15 minutes until the potatoes are fork tender.
8. Switch off the flame. Remove the pan from heat. Add the thick coconut milk, hard boiled eggs, lemon juice and coriander leaves.
9. Serve hot with rice.

Notes

The original recipe has prawns and cashew-nuts added to the gravy. You might include prawns while boiling potatoes if you wish. You can substitute fresh pressed coconut milk for store bought coconut milk. Just use a can – 250 ml. Adjust the water while cooking. Add half for cooking and half at the end. Add more green chillies if you like a spicy gravy. Pierce the hard boiled eggs with a fork so the gravy gets marinated into the eggs.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Gravy
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/pondicherry-egg-curry-muthaiy-curry/

Fermented Ragi Dosa

South Indian fermented Ragi Dosa recipe made with whole Ragi millet and Urad dal. Healthy millet dosa. With step by step pictures. Having Idli / Dosa batter at home equals peace of mind. It comes in handy whenever you are running late, tired, not in a mood to cook, busy……

Here is how to do an awesome fermented Ragi dosa batter with Ragi Millet. I use whole Ragi and not Ragi flour. I like to use whole millet and not the flour as the soaked and ground millet produces better quality batter. There is this theory behind whole grains and their flours. The moment the grains are ground to flour, the essential oils from the grain gets released and may start deteriorating from that time on. So the older the flour gets, it turns rancid. So wherever possible I use whole grain and try to grind it freshly.

This Ragi Dosa recipe has just three ingredients. Ragi, Urad dal and salt. I soak the ragi and the dal separately as soon as I wake up in the morning for a couple of hours and grind it in a blender. I let Ragi Dosa batter ferment through the day and the Ragi Dosa batter is ready for dinner.

Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles. I soaked one cup of dal and two cups of Ragi millet.

Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.

Grind the Ragi millet with a cup of water in the blender to a smooth paste.

Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let Ragi Dosa batter ferment in a draft free place for 6-8 hours. It might take more time if you live in a cold place.

The Ragi Dosa batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute. Ragi Dosa batter should form thick ribbons when lifted.

Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

Serve Ragi Dosa warm, with chutney.

• 1 cup Urad dal
• 2 cups Whole Ragi Millet – Finger Millet
• 1 teaspoon salt
• Oil for the dosa

1. Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles.
2. Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.
3. Grind the Ragi millet with a cup of water in the blender to a smooth paste.
4. Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let it ferment in a draft free place for 6-8 hours.
5. The batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The batter should not be very thick. If its thick, add some water to dilute. It should form thick ribbons when lifted.
6. Heat a dosa pan / griddle until hot. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter.
7. Serve warm, with chutney.

Notes

If you live in a very cold place leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold.

The batter can be stored in the refrigerator for up to 2 days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 6 hours
• Cook Time: 15 mins
• Category: Bread
• Cuisine: South Indian