Wednesday, July 8, 2009

Egg Masala (Dry)

I'm not sure what the actual name of this recipe is, but my mom and a lot of people in Kerala has been making this since ages. We call it "ulli motta" at home ;)....but i guess it's safe to call it Egg Masala (Dry). I have had many varieties of this, with Puttu, Appam, Idiappam n' Kerala Parotta, which will mostly be with gravy.... but the one i make at home is my favourite. The big plus factor is its easy to make and RJ likes it a lot too...So here we go...

Boiled Eggs: 2nos
Onion: 2nos (juliened)
Chili Powder: 1/4th tsp
Turmeric Powder: 1/4 th tsp
Chicken Masala: 1 tbsp
Pepper Powder: 1/2 tsp (you need to add this to get the right color, but if it sounds too spicy reduce the amout here and avoid the chili powder)
Salt : as per taste
Curry Leaves
Mustard Seeds
Oil- 2 tbsp (reduce the amount if its too much or if you are using a non stick wok)

Step 1: In a wok ( i use my iron wok for this) heat oil and add the mustard seeds and curry leaves. Once it splutters, add the onion and fry it (it should look light brown n' glazed).
Step 2: Add chili powder, turmeric powder, chicken masala and salt. Let the masala cook till the raw taste is gone.

Step 3: Add the pepper powder and salt at this stage. The curry will darken!

Step 4: Slice the boilded eggs into two and add it to the Masala. Let it stay on the fire for a minute or so and keep the eggs covered with this the masala.
I don't like having just Dal and Chapati, so i love to make this whenever i make Dal. Since i cook for just 2, the measurements here might seem a little less for you. If it does, just proportionately increase the measurements.


  1. Love egg masala in all forms:)
    Will def try it out

  2. even without the "official" name for it, this recipe looks really good

  3. hey justin...thanks for visiting my blog and your comments. i'm loving your blog and pictures...;)

  4. vidhu, this sounds simple :) gonna try it for sure!..nidz


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