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Idiyappam and Mutta (Egg) curry : Traditional kerala breakfast receipe

Updated on October 10, 2013

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

Click thumbnail to view full-size
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..This is 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 .
Take needed rice powder in a bowl. You may add a table spoon of sugar to taste..(optional)
Take needed rice powder in a bowl. You may add a table spoon of sugar to taste..(optional) | Source
Boil water and put needed salt -one or two pinch..
Boil water and put needed salt -one or two pinch.. | Source
make the dough using the boiling water through out..
make the dough using the boiling water through out.. | Source
 it is a must that the water should not be just  warm, it should be boiling.
it is a must that the water should not be just warm, it should be boiling. | Source
prepare the dough by beating the dough to make it soft enough...
prepare the dough by beating the dough to make it soft enough... | Source
continue beating the dough..
continue beating the dough.. | Source
the dough should be softer than the dough of chappathi, so that it easily comes out through the idiyappam maker..
the dough should be softer than the dough of chappathi, so that it easily comes out through the idiyappam maker.. | Source
This is the idiyappam maker, there are many types of idiyappam makers and this is the one I find it easier to make idiyappam.
This is the idiyappam maker, there are many types of idiyappam makers and this is the one I find it easier to make idiyappam. | Source
Make coconut scrappings ready for use.
Make coconut scrappings ready for use. | Source
idiyappam is usually made in the same vessel used to cook Idli.. you may either directly put coconut scrapping and start making idiyappam.
idiyappam is usually made in the same vessel used to cook Idli.. you may either directly put coconut scrapping and start making idiyappam. | Source
I had put banana leaf , in the idli maker to get a special flavour.. (it is optional)
I had put banana leaf , in the idli maker to get a special flavour.. (it is optional) | Source
Now add the dough in the idiyappam maker and squeeze in circular way so that you get the shape of idiyappam.
Now add the dough in the idiyappam maker and squeeze in circular way so that you get the shape of idiyappam. | Source
Now steam the same for 10 minutes.. Idiyappam is ready .
Now steam the same for 10 minutes.. Idiyappam is ready . | Source

Making of Idiyappam and Egg Curry

  1. Take needed rice powder in a bowl. You may add a table spoon of sugar to taste..(optional)
  2. Boil water and put needed salt -one or two pinch..
  3. make the dough using the boiling water through out..
  4. it is a must that the water should not be just warm, it should be boiling.
  5. prepare the dough by beating the dough to make it soft enough...
  6. continue beating the dough..
  7. the dough should be softer than the dough of chappathi, so that it easily comes out through the idiyappam maker..
  8. There are many types of idiyappam makers and this is the one I find it easier to make idiyappam.
  9. Make coconut scrappings ready for use.
  10. idiyappam is usually made in the same vessel used to cook Idli.. you may either directly put coconut scrapping and start making idiyappam.
  11. I had put banana leaf , in the idli maker to get a special flavour.. (it is optional)
  12. Now add the dough in the idiyappam maker and squeeze in circular way so that you get the shape of idiyappam.
  13. Now steam the same for 10 minutes.. Idiyappam is ready .
  14. Boil Egg in water
  15. Slice the onions in length
  16. heat oil in a pan, add mustard seeds to splutter, add curry leaves
  17. now add sliced onions, saute till the onion turns brownish
  18. by that time remove the outer covering of the egg
  19. take chilli powder, corainder powder , garam masala , 1 teaspoon each, along with two pinch of turmeric powder (masala)
  20. when the onion is turned brownish, add some salt to the same.
  21. now add the masala powder, saute the same
  22. now add some water, saute and then increase the water as gravy needed, taste the salt and add more if necessary
  23. now cut the eggs by the side so that gravy get inside..
  24. add the egg to the gravy and allow it to boil and get thicker
  25. 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

Click thumbnail to view full-size
Boil Egg in waterSlice the onions in lengthheat oil in a panadd mustard seeds to splutteradd curry leavesnow add sliced onionssaute till the onion turns brownishby the time remove the outer covering of the eggtake chilli powder, corainder powder , garam masala , 1 teaspoon each, along with two pinch of turmeric powder.now the onion is turned brownish ..add some salt to the currynow add the masala powdersaute the same now add some water, sauté and then increase the water as gravy needed.taste the salt and add more if necessarynow cut the eggs by the side so that gravy get inside..add the egg to the gravy and allow it to boil and get thickerMutta curry or Egg curry is ready, u may either choose for loose gravy or thick gravy - as you wish.
Boil Egg in water
Boil Egg in water | Source
Slice the onions in length
Slice the onions in length | Source
heat oil in a pan
heat oil in a pan | Source
add mustard seeds to splutter
add mustard seeds to splutter | Source
add curry leaves
add curry leaves | Source
now add sliced onions
now add sliced onions | Source
saute till the onion turns brownish
saute till the onion turns brownish | Source
by the time remove the outer covering of the egg
by the time remove the outer covering of the egg | Source
take chilli powder, corainder powder , garam masala , 1 teaspoon each, along with two pinch of turmeric powder.
take chilli powder, corainder powder , garam masala , 1 teaspoon each, along with two pinch of turmeric powder. | Source
now the onion is turned brownish ..
now the onion is turned brownish .. | Source
add some salt to the curry
add some salt to the curry | Source
now add the masala powder
now add the masala powder | Source
saute the same
saute the same | Source
now add some water, sauté and then increase the water as gravy needed.
now add some water, sauté and then increase the water as gravy needed. | Source
taste the salt and add more if necessary
taste the salt and add more if necessary | Source
now cut the eggs by the side so that gravy get inside..
now cut the eggs by the side so that gravy get inside.. | Source
add the egg to the gravy and allow it to boil and get thicker
add the egg to the gravy and allow it to boil and get thicker | Source
Mutta curry or Egg curry is ready, u may either choose for loose gravy or thick gravy - as you wish.
Mutta curry or Egg curry is ready, u may either choose for loose gravy or thick gravy - as you wish. | Source

Rate my receipe

5 stars from 4 ratings of Idiyappam and Egg Curry

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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    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      Thank you for this interesting recipe.