Motte Saaru (Egg Curry)
Rendition: Here’s one lip-smacking dish for all the eggitarians! This dish reminds me of childhood where mom would make this dish and we’d get all excited! The spicy curry mixed with eggs still makes my mouth water! What’s better is it’s simple and easy to make! The curry goes with practically everything! Roti, rice, ragi balls, dosa, etc. Finger lick away!
Serves 2-3 people
• 1 tablespoon of SpiceKansh ‘Karapudi’ [VIP]
• 2 large onions (chopped)
• 5 eggs
• 5 tablespoons of grated coconut
• 4 pods of clove
• 2 inch length of cinnamon
• 1 tablespoon of roasted channa
• 1 teaspoon of poppy seeds
• 2 tablespoons of oil
• 500 ml of water
Cooking Method : Kadai/Pan (Medium Flame)
Step 1: MAKING THE PASTE : Add 1 chopped onion + all the grated coconut + cinnamon + clove + roasted channa + poppy seeds + the karapudi and grind it all to make a fine paste.
Step 2: Add oil to a kadai/pan and bring it up to heat. Add in the chopped onion and caramelize until slightly brown.
Step 3: Add in the paste and fry for about 4 minutes.
Step 4: Add the water and salt to taste. Fry for another 7-8 minutes (until it starts to boil).
Step 5: Crack open the eggs and add them to the boiling mix. Cook it all for another 2 minutes with a lid on.
Step 6: The rooms fills up with utter deliciousness and your curry is now ready to be feasted upon.
NOTE: Best eaten with piping hot rice.