Muttai Curry with Potatoes (Coorg style egg curry)
Recipe from Coorg Cuisine by Ranee Vijaya Kuttaiah. This recipe also featured in Femina August 18, 2012 (Courting Coorg with Ashwini Nanchappa) !!
Preparation time: 20 minutes
Cooking time: 20 minutes
For the spice powder:
1/2 teaspoon oil
2 dried red chillies (4 chillies for more spicy)
1 teaspoon coriander seeds
½ teaspoon cumin seeds (jeera)
1 teaspoon peppercorns
2 sticks cinnamon
In a pan / kadai, dry roast all the spice ingredients on a medium heat until fragrant and crisp and make a fine powder in a small mixer bowl. Keep aside.
1 tablespoon oil
1 onion, finely sliced or 3 tablespoon sliced onion
6 garlic clove, chopped
1 tablespoon chopped ginger
3 green chillies, slit lengthwise
6 curry leaves
½ teaspoon turmeric powder
1 cup water (200 ml)
¾ teaspoon salt (or to taste)
4 potatoes (boil separately), cubed
3 tablespoon grated coconut (make smooth paste separately)
4 hard boiled eggs
2 teaspoon lemon juice
Heat oil in a pan. Add onion, garlic, ginger, green chillies, curry leaves and sauté well until fragrant and crisp.
Add spice powder and turmeric powder and stir on a low heat for 2 – 3 minutes.
Add 1 cup / 200 - 225 ml water, salt to taste and separately boiled potatoes (or boil potatoes at this stage and cook until tender and soft). Cover with a lid and boil for 5 – 7 minutes (direct cooking of potatoes may take 15 minutes) until the gravy slightly thickens.
At this stage, add coconut paste. Mix well and cook on a low heat another 5 – 7 minutes.
Add boiled egg. Gently stir well and boil again for 3 minutes on a low heat. Spicy coconut gravy should well cover on potatoes and eggs.
Stir in lemon juice and serve with rice / rotis.