Saturday, May 27, 2006

Mutta Puli

 

















I have been quite lucky to have been properly looked after by my friends always during my hostel days....Mini &Sarada, at B'lore often brought something or the other for me in the afternoon and both of them would insist me not to have food in the college mess...Sometimes Usha's mother send me some ganji, which i liked a lot or some pani puris...and sometimes Radha came from home with her modakams or khova sweets....Even at Chittoor everybody saw to it that I was always properly fed....I am indeed most thankful to all of them...My life was really made richer by those very sweet friends always...more so whenever I fell ill,which was almost every week!!...for I had real problems getting used to the B'lore & chittoor weather for some time. Mutta puli was Mini's favourite...she talked a lot about it...how she learnt it from her MIL and how much rice they can eat with just Muta Puli.....the way she described its taste, I always wanted to try it.... Those days I was never so much inclined to cooking and I never really bothered to ask her the recipe...But Mutta puli remained in my memories and I tried it, gathering the threads of memories of those casual lunchtime conversations....and once tried, I knew why it was so tempting. So here's my recipe for it...

Ingredients
(Serves-2)
Eggs-2(Boiled and cut into half)
Chilli powder-1 1/2 Tbsp
Turmeric powder-1/2tsp
Dhaniya powder-1 tsp
Cinnamon powder-1/2tsp
Onion-2-big size (finely chopped)
Fenugreek seeds-1/2 tsp
Tamarind paste-1/2 tsp
Dessicated coconut(Kopra) -100g
Corriander leaves- a sprig
Curry leaves-A sprig
Jaggery syrup-1 tsp
Oil- as required
Salt+Water-As required

Make some gashes on the boiled egg halves. Marinate the boiled eggs well with the chilli powder, turmeric powder and salt and leave it for 5 minutes.Shallow fry it in a frying pan.Dry roast the powder masalas and the dessicated coconut. Saute Onion to brown tinge. Now grind the roasted powder masalas, along with the sauted onion and dessicated coconut into a fine paste. Take a wok. Heat oil.Prepare the seasoning by adding mustard, fenugreek seeds and curry leaves. Once they have spluttered, add the masala paste to the seasoning.Mix it well and then add the tamarind paste. Now add the fried eggs , salt as required,& jaggery syrup and cook well for 7 minutes. Finally garnish with some corriander leaves and serve hot with Parathas/Naans/Chappathis.

3 comments:

Inji Pennu said...
This comment has been removed by a blog administrator.
Inji Pennu said...

Egg with tamarind?Really? Which cuisine is it?

indianadoc said...

This is supposed to be Kerala recipe only. But you have it in Andhra cuisine also...