Idiyappam and Mutta (Egg) curry : Traditional kerala breakfast receipe
Idiyappam and Mutta curry step by step instructions with photos
Idiyappam and mutta curry is one of the traditional breakfasts coming from the cuisines of Moms of Kerala. Keralites, the specialist in rice and rice products, presents idiyappam as one of the special rice product, both is taste and look. It is sometimes called noolappam where noolu means thread, as its shape resembles thread and appam- means bread. Idiyappam had great combinations with kadala curry, Vegetable kurumas , green peas curry, etc and also non veg items beaf, chicken curry. But mostly the combination seen is the Egg curry or the Mutta curry, where mutta means egg.
Earlier Mother’s used to soak rice for one day, powder and roast the rice powder to create the idiyappam dough. But now a day in the busy schedule, we are provided with instant rice powder for idiyappam, puttu, appam etc.
Mouth watering Idiyappam and Egg curry
Ingredients both for Idiyappam and Egg Curry
- 1 cup makes 4 idiyappams Rice powder, white rice ( pachari)
- a pinch or two salt
- boiling water, water should be boiling and it is a must.
- 3 Egg, boiled
- as needed salt
- 3 or 4 big one Onion, sliced in length
- 1/2 teaspoon mustard seeds, (kaduku)
- 2 stems Curry Leaf, (Kariveppila)
- 1 teaspoon Chilli Powder
- 1 teaspoon Corainder powder
- 1 teaspoon garam masala powder
- 2 pinch turmeric powder
- 1 coconut's Coconut Scrappings
Steps of Idiyappam making
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Making of Idiyappam and Egg Curry
- Take needed rice powder in a bowl. You may add a table spoon of sugar to taste..(optional)
- Boil water and put needed salt -one or two pinch..
- make the dough using the boiling water through out..
- it is a must that the water should not be just warm, it should be boiling.
- prepare the dough by beating the dough to make it soft enough...
- continue beating the dough..
- the dough should be softer than the dough of chappathi, so that it easily comes out through the idiyappam maker..
- There are many types of idiyappam makers and this is the one I find it easier to make idiyappam.
- Make coconut scrappings ready for use.
- idiyappam is usually made in the same vessel used to cook Idli.. you may either directly put coconut scrapping and start making idiyappam.
- I had put banana leaf , in the idli maker to get a special flavour.. (it is optional)
- Now add the dough in the idiyappam maker and squeeze in circular way so that you get the shape of idiyappam.
- Now steam the same for 10 minutes.. Idiyappam is ready .
- Boil Egg in water
- Slice the onions in length
- heat oil in a pan, add mustard seeds to splutter, add curry leaves
- now add sliced onions, saute till the onion turns brownish
- by that time remove the outer covering of the egg
- take chilli powder, corainder powder , garam masala , 1 teaspoon each, along with two pinch of turmeric powder (masala)
- when the onion is turned brownish, add some salt to the same.
- now add the masala powder, saute the same
- now add some water, saute and then increase the water as gravy needed, taste the salt and add more if necessary
- now cut the eggs by the side so that gravy get inside..
- add the egg to the gravy and allow it to boil and get thicker
- Mutta curry or Egg curry is ready, u may either choose for loose gravy or thick gravy - as you wish.
Steps of Mutta Curry Making
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Cook Time - both Idiyappam and Egg curry
Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: one cup flour makes four idiyappams
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