“Hot-n-Spicy Motte Saaru ani Kulitha Idly (Egg Curry and Horse Gram Idly)” … I always love having Non-Veg dishes with Idly, panpolo etc. Here is my own version of motte saaru prepared using sambar powder along with other spices … a very spicy and delicious andey ka patla bhaji that gets highlighted in taste with addition of raw mangoes while grinding the masala, tastes awesome when relished with soft kulitha Idlies are dunked in it … also goes well with mildly spiced rice dishes like ghee rice, jeera rice, veg.pulav, parathas, kori roti, chapati etc .… Yummilicious …..
** Here is a simple egg curry prepared and relished with Idlies though they will definitely taste better with ghee rice, pulav or parathas. I had no choice as my fridge was not in good working condition and under the present circumstances I cven call a mechanic to check out on the same. Again, I had already soaked the ingredients for Idly batter which usually runs for almost 3 days bf dish for me and there was no way that I could keep it safe without ruining the batter. So for the whole day and next morning it has been these Idly for bf, lunch and dinner in my home. Well I served it for bf with chutney, with egg curry for lunch and then crumbled and made upma for the next morning bf. while for dinner I just tava fried a few pieces with ghee and it was all sorted. These Idlies are prepared with addition of Kulith/ Horse gram which is a lentil that should be included in your meal as it has immense health promoting properties.
** To some of you it may not appeal or you may have fussy eaters at home who will not cooperate, but luckily for me both hubby and me are dead against wastage of food from day one, in fact that was what he told me during our marriage time and I have heartily abided by it. Food is God’s grace and we believe it is Annapurna the Goddess whom we worship and anna ka anadar bhagwan ka anadar hey, meaning disrespect towards foof is same as disrespecting God’s given blessings. So here is a fantastic combo for me for lunch today with spicy egg curry and it was indeed a very delicious combo, that we enjoyed relishing very much. For the Motte Saaru I have added raw mangoes and sambar powder along with other ground masala, in all we loved this dish very much and hopefully all of you will too, do try it out and relish with any dish of your choice, like mildly spiced rice dishes, parathas or dosas like panpolo etc.
** Here is my very own recipe for “Hot-n-Spicy Motte Saaru” … My Style …..
Eggs/ Motto/ Andey : 4-6 hard boiled.
Ripe Tomato : 2 large or 4 medium sized.
Jaggery/ Goda/ Bella/ Gud : 2 tblsp grated
Butter/ Loni : One small lemon sized ball (Optional)
Salt/ Namak/ MeetHa- to taste.
** For the Ground Masala Paste:
Oil/ Tel : 1 tblsp
Garlic/ Losnun/ Lehsun : 8-10 large sized peeled and chopped.
Green Chillies/ Tarni Mirsanga/ Hirvi Mirchi : 5-6
Ginger/ Adrak/ Alle’ : ½ inch piece
Coriander Leaves/ Kottambari Pallo/ Dhania : 2 cups tightly packed fresh leaves only.
Raw Mango/ Ambuli/ Mavina kayi/ Kairi : one medium sized. (It should be very sour in taste)
OR
Tamarind/ Chinchama/ Imly : one small lemon sized ball.
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
** For Tempering/ Seasoning :
Oil/ Tel : 2-3 tblsp
Ghee/ Toop : 2 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Cumin Seeds/ Jeera : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 12-15
Sambar Powder : 3 tblsp (I used store bought)
Kashmiri Red Chilly Powder : 1-2 tblsp (Or any of your choice)
Haldi/ Turmeric Powder : one large pinch
Hing/ Asafoetida Powder : ½ tsp
** Hard boil the eggs, shell them, give a few sharp slits on it, and keep them ready aside. If you are newbie and want to know how to perfectly hard boil the eggs, check out through the link given at the bottom of this recipe.
** Wash, wipe dry and finely chop the tomatoes and keep them ready aside. Also wash, wipe, slice off the stem portion and cut the raw mango edible portion into small pieces along with its outer skin (if using raw mango). Discard the inner seed and keep this also ready aside separately.
** For the Ground Masala Paste: Heat oil in a thick bottomed kadai/ pan, when hot lower the heat and add in the finely chopped garlic, fry for a minute and then add in ginger and green chillies finely chopped, further fry for a minute and then add in the raw mango cut into pieces and fry for a few minutes. Lastly add in the grated coconut and mix well and continue frying just for 2-3 minutes. Remove from fire and then add in the finely chopped coriander leaves and mix well. Let cool a little bit, then put this in a mixer grinder and grind to a very fine paste with little bit of water. Remove and keep this ready aside.
** To prepare the Motte Saaru/ Egg Curry : In the same kadai, add in the oil and ghee, when hot lower the heat to minimum and add in the eggs, toss for just a second, remove and keep it aside (Optional). Add in the mustard seeds when they begin to splutter add in cumin seeds and curry leaves, fry for a second and then add haldi powder, hing powder, and fry for a second add in sambar powder and red chilly powder and fry for a minute or two.
** Note : Do not allow the masala powders to get burnt, if you add less oil, the powders tend to get burnt, sprinkle some water if necessary and continue to fry and lower the heat if necessary.
** Now add the finely chopped tomatoes and mix well, sprinkle some water and allow the tomatoes to cook until they turn mushy/ soft. Add the ground masala and mix well, keep frying for a few minutes. Add 3-4 cups of water and bring to a good boil. When it comes to full boil, add in jaggery, salt to taste, lower the heat and simmer for 10-15 minutes. Now add the boiled/ fried eggs kept aside, mix well, and further cook for another 5 minutes.
** Do check the consistency of the motte saaru/ egg curry and add water if necessary. This is a very spicy, thin textured curry serve usually with rice or any other dishes prepared with rice, as it tastes best with the same when mixed and relished. Once the curry is done, remove from fire and add in the butter, cover and keep it aside for at least one hour before serving time for the flavors to get infused. You can bring it to a good boil before serving, the taste just gets doubled.
** “Hot-n-Spicy Motte Saaru” is done and ready to be served. This curry is best served as I mentioned above with some mildly spiced rice dishes like ghee rice, vegetable pulav, jeera rice etc. However, I served it with Kulitha Idly (Egg Curry and Horse Gram Idly) as I had prepared the same and it tasted great. You can serve it with kori rotti too, which I assure you will also taste wonderful. Do try this dish out and enjoy with your family and friends.
** I would like to mention here that the spice level in the curry is higher and tastes best that way and if you have young children or elderly senior people or you yourself do not like spicy dishes then this dish is definitely not for you, though you can cut down the amount of spice level, I doubt the dish will turn out exceptionally good. My personal opinion is that this curry should bring about that spicy as well as tangy tinge to your taste buds to get the best taste of this dish. Off course you can try it out prepared midly too, go ahead, I am sure you will like it too.
** Note : I have added "Raw Mango/ Ambuli/ Kairi" for preparation of this curry. I often use those veggies for giving tartness to the curry that are seasonally available otherwise I add on tamarind or kokum to the dishes. If at all you do not want to add the raw mangoes you can add in tamarind in which case just add it while grinding the masala, there is no need to fry the same.
** For “Kulitha Idly ani Ramdana (Horse Gram Idly)” Recipe, Please follow the link given below …
** For “Method of Perfect Hard Boiled Eggs”, Please follow the link given below ….
** I am sharing a common link below to all “Egg Preparations” posted in my blog before, you can use that link and access the dishes or use the search option in the Blog for many more different varieties of dishes blogged and try them out and relish with your family too ….
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Thanks.