Egg Masala / Muttai Masala is a great side dish for a nor roti or chappathi or even Rice. Actually, I am not a big fan of egg and even, do not cook egg dishes so often in our family. But my hubby is a great fan of egg. At least for him, I cook egg once a while, when I get mood... poor hubby. This recipe "Egg Masala" is from my college friend's mother who is a great cook. She used to boil the eggs, chop them in to small cubes and mix with the masala and gives to us when we go to their house. oohhh tastes really awesome. But my hubby loves the whole boiled egg and so, I changed her version a bit. Soon will post her version too without any change.

This Egg Masala is a spicy version. If you want less spicy, you can reduce the spiciness. ( See notes ). This goes as a good side dish for any kind of dishes. There is also a version, with addition of coconut milk, which I will post later. Here we go to the Spicy Egg Masala recipe...

How to make Spicy Egg Masala

Preparation time: 30 min | Cook Time: 20 min | Serves:5
Recipe Category: Side dish | Recipe Cuisine: South Indian
Ingredients

Eggs - 4
Oil - 3 tsp
Cinnamon stick - 1
Cloves - 5
Star anise - 1
Fennel seeds - 1/6th tsp
Cumin seeds - 1/4 tsp
Black Pepper - 1/4 tsp
Red chilli - 3
Onion - 2 big (chopped finely)
Tomato - 2 big (chopped finely)
Mustard seeds - 2 pinch
Urud dal - 1/5th tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Salt as needed
Water as needed

Method
1. Boil the eggs. [Inorder to prevent the eggs from breaking while boiling, add a pinch of salt. (This is my MIL tip and I am following it) ].
2. Remove the out skin.

3. Make a vertical slit as shown. Like wise do 4 to 5 slits in a egg without breaking it. Do the same for rest of the eggs and keep aside.
4. Take all the spices, onion and tomato and keep ready.

5. In a kadai/vessel or pan, add oil and when hot, add the spices, fry for a min and the red chilli, and half of the onion and the tomatoes.
6. Saute the onions till translucent and add the tomatoes till they becomes mushy.

7. When the onions andtomatoes has reached the consistency as below, allow it to cool for a while and transfer it to the food processor or a mixer grinder and grind to a fine paste as shown. Keep is aside.

8. Now in the same vessel, add 1 tsp oil and add the mustard seeds, urud dal, curry leaves, remaining onion and saute for a while.

9. When the onions turns soft, add in the ground paste. It is is too thick, add little water and allow to boil.
10. Now add the turmeric powder, chilli powder, coriander powder and salt. Mix well.

11. Add the garam masala and cook in low flame. The oil stars oozing out the corners.

12. Add the hard boiled eggs and try to add the masala inside the slits of the eggs. Mix carefully and take care not the break the eggs.

13. Garnish with coriander leaves.

14. Serve hot with plain rice, rasam satham, or roti.

Notes:
You can reduce the spiciness by reducing the red chillies or reducing the pepper while grinding.

Carrot and Beans Stir fry or Carrot and Beans poriyal - is one of my sons favorite stir fry. Its always been a great task as a mom, to give some veggies to the children and need to run behind them to feed these veggies and say lots of stories to them. My children did the same, until they started eating this combination in Hotel Saravana Bhavan. After having tasted this stir fry, my son, started a liking to this carrot and bean stir fry and whenever I used to buy these veggies, my son, asks me to cook this poriyal. This recipe is not for the experienced cooks, but for the beginners and bachelors. Now we go the recipe and see how to make Carrot and Beans Poriyal.

How to make carrot Beans Poriyal / Carrot and beans Stir fry

Preparation time: 20 min | Cook Time: 20 min | Serves:4
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients

Carrot - 1 (chopped to small pieces)
Beans - 100 gms (chopped to small pieces)
Green gram - 5 tsp
Oil - 2 tsp
Mustard seeds - 2 pinchs
Urud dal - 1/2 tsp
Dry red chilli - 2
Curry leaves - few
Onion - 1 small
Coconut - 1/4 cup
Turmeric - 1/4 tsp (optional)
Salt - as per taste
Water - 1/2 cup and 1/4 cup for sprinkling

Method
1. Wash and pressure cook the green gram / moong dal or paasi paruppu for 1 whistle with 1/2 cup of water. Drain the excess water and keep aside. (Dont cook more, as it tends to cook faster).

2. Cut the carrot and beans in to small pieces as shown. In a vessel, add oil and when hot, add in the black gram, mustard seeds and curry leaves.

3. Add the red chillies and fry for few min. Add the chopped onion and fry till they are translucent. Add in the salt and turmeric powder (optional).

4. Add in the veggies now sprinkling little water. Here you can use the excess water of the cooked moong dal if any or you can use the ordinary water. Do not add excess water as the veggies may over cooked and may loose their crunchiness. Add in the Moong dal now.