Sunday, September 26, 2010

Varutharacha Mutta Curry (Egg Curry)

Another varutharacha curry to my list. This different version of varutharacha curry recipe was shared by one of my friend. I really luv this with Puttu and Ghee Rice. In fact it takes just half an hour to cook this. Once the curry is cooked, the smell will really make any one hungry!!. "It's easy to capture pics of this curry but how can I capture this wonderful smell?" my hubby was commenting... :)

Egg - 4 no.s
Grated Coconut - 3/4 cup
Onion - 1 medium (Sliced half length wise)
Shallots - 10 nos. (Sliced into half)
Garlic - 3 cloves (Chopped into fine pieces)
Ginger - 1/2 inch (Chopped into fine pieces)
Tomato - 1 medium (Sliced into big 6 pieces)
Curry Leaves - few
Coriander Powder - 1 1/2 t spoon
Red Chilly Powder - 2 t spoon
Turmeric Powder - 1/2 t spoon
Chicken Masala Powder - 1/4 t spoon
Salt - to taste
Mustard Seeds - 1 t spoon
Cooking Oil - 3 table spoon

  1. Heat a pan and roast the grated coconut. (If needed you can add oil for roasting but I normally don't prefer it.)
  2. Once it turns light brown add coriander powder, roast it well.
  3. Once roasted, transfer to a bowl and allow it to cool. Grind this into a paste using a mixer/grinder.
  4. Boil the eggs, remove the shell and keep it aside after slicing in to half.
  5. Heat 2 table spoon of oil in an earthen pot and add ginger, garlic and shallots and saute well.
  6. Add sliced onions and saute again.
  7. Add salt, turmeric, chilly powder, chicken masala and mix well.
  8. Add sliced tomato and mix. Pour 1/4 cup water.
  9. Add the sliced egg pieces and mix with the masala softly without breaking the eggs.
  10. Then add the grinded paste with 1/2 cup of water.
  11. Cook for about 5 to 7 minutes. Once ready transfer it to a bowl.
  12. Heat a pan and add 1 table spoon of oil.
  13. Add mustard seeds & curry leaves.
  14. Transfer it over the cooked curry.
Ready to serve with Ghee rice, Puttu, Chappathi, White Rice etc. It taste well if you garnish with chopped coriander leaves.

Sunday, September 19, 2010

Koondhal Fry (Squid Fry)

Its quite a long time I posted something in my blog. If any one ask "Is it b'cos you are lazy or anything else?", I would definitely say partially lazy, but the main reason is in fact I am not finding enough time to spend in my blog once I started working. Yesterday I bought some squids and thought of trying something new today, but ended up with my favorite squid fry. Hope this will be a good start and will continue blogging as earlier!!!

Koondhal (Squid) - 3no.s (Big, Cleaned and cut into small pieces)
Turmeric Powder - 1/4 t spoon
Salt - to taste
Red Chilly powder - 1 1/2 t spoon (Less spicy)
Onion - 2 small (Sliced half length wise)
Green Chilly - 2 Nos (Split into half)
Ginger - 1/2 inch (Chopped)
Garlic - 2 cloves (Chopped into fine pieces)
Curry leaves - 1 sprig
Cooking Oil - 3 table spoon
Water - 1/2 cup for cooking squid

  1. Cook the cleaned and chopped squids in an earthen pot (or any vessel) with water, turmeric powder and salt. It will take around 10 minutes for the squids to be cooked.
  2. Once cooked, drain the water and transfer the squids to a bowl.
  3. Heat oil in a pan, add ginger and garlic and saute well.
  4. Add sliced onions and green chillies and saute till turns tender.
  5. Add red chilly powder and salt to taste and mix well.
  6. Transfer the cooked squid to the pan, mix well and cooked for around 5-7 minutes with lids closed.
  7. In between open the lid and stir well to make sure that it does not stick to the bottom.
  8. Garnish with curry leaves and the delicious squid fry is ready to serve.