Ke Muringayila mutta curry - Drumstick leaves egg curry F

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Muringayila mutta curry - Drumstick leaves egg curry


Muringayila mutta curry recipe with detailed photos and video
Muringayila mutta curry is a healthy and tasty Kerala style egg preparation. This gray type dish is served with steamed rice. Drumstick leaves, coconut and egg is the main ingredients of this recipe. Let us learn how to make muringayila mutta curry recipe today. 

What is muringayila mutta curry?

Muringayila mutta curry is a delicious and spicy curry with drumstick leaves and egg. Muringa is the Malayalam name of drumstick and ela stands for leaf. The curry preparation is very simple, first, the cleaned drumstick leaves  and eggs are stewed in coconut based sauce, then seasoned with coconut oil and other spices.


The drumstick plant is abundant in the backyard of each and every Kerala household. I still remember my mother's preparation of drumstick leaves thoran with young, tender leaves. Because of my flat life, it is very unfortunate to get those kind of tasty young leaves. Yes ,of course I need to buy it from my nearby market.


How to Clean drumstick leaves? 


The only tedious job in the preparation of drumstick leaves curry is its plucking. You have to pluck the young and good leaves from the stem and discard the worms or spider webs if any. This is actually a time consuming task. But when thinking of its richness in terms of vitamins and minerals, we can do it right.


 Here some other drumstick recipes, we have
The main problem we face while cooking with ground coconut paste is its curdling. This occurs especially when we cook on high flame, so I suggest you to put the flame on medium or low and stir it in between. Incorporating the ground coconut paste in one time also results in curdled gravy, so I prefer to add in two halves and switched off the flame once it starts to boil. This also helps us to gain a smooth and shiny gravy. 

Kerala Muringayila Mutta Curry Recipe - Tips 

  1. Wash the drumstick leaves thoroughly with water before use. The spiders and its web are the very common. 
  2. Grind the coconut till smooth. Also do not forget keep the flame low or medium throughout cooking.
  3. After adding eggs, you can switch off the flame once the gravy start to boil.

At step 12, I have switched off the flame once the gravy starts to boil and didn't wait till the eggs done completely. This is because, if we cook eggs completely on the stove, it will turn hard by time of serving. If we switch off the flame after adding eggs in the gravy at boiling temperature, gives perfectly cooked soft and juicy yolks. That is it, Now we can start ...


Muringayila mutta curry | How to make Kerala's drumstick leaves egg curry| Kerala style drumstick leaves and egg curry recipe

Delicious spicy kerala style drumstick leaves and egg curry
  
Preparation time: 10 minutes | Cooking time : 20 minutes | Total time : 30 minutes


Ingredients



  • 3/4  cup drumstick leaves
  • 4 eggs
  • 5 to 6  shallots
  • 1 or 2 green chilies
  • 4 to 5 garlic cloves
  • 2 tablespoon oil
  • Salt as needed
  • Water as needed
To grind
  • 1 cup grated coconut
  • 1/4 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1 teaspoon chili powder
  • A pinch of cumin seeds
  • Water as needed
To temper
  • 1/2 teaspoon mustard seeds
  • 1 springs curry leaves
  • 2 dried red chilies
  • 2 tablespoon oil

How to make drumstick leaves egg curry - Video 




Drumstick leaves egg curry or muringayila mutta curry with step by step photos


Preparation 
  • Peel the skin of shallots, wash and chop into small pieces.
  • Chop green chilies and keep aside
  • Pluck each and every green leaf of the drumstick and discard stem and old leaves if any. Wash thoroughly and keep side.
Method
  1. In a mixer grinder, add grated coconut, turmeric powder, chili powder, coriander powder and cumin seeds in a mixer grinder. 
  2. Add 1/2 to 3/4 of water.  Add only 1/2 cups of water if you are grinding in a small chutney jar of your mixer grinder. 
  3. Grind into a smooth paste. Smoothness of the paste determines the texture of the gravy, so do grind till smooth.
     
  4. Heat 2 tablespoons of oil in a kadai (wok). Once hot, reduce the flame to medium. Then put peeled and chopped shallots and garlic and one large green chilies. You can add up to two green chilies for extra spiciness, but remember we have added red chili powder while grinding the masala paste. 
     
  5. Sauté for one minute over medium flame till they turn translucent.
  6. Now, we can add the cleaned, drained drumstick leaves.  I have used 3/4 cup, still you can add up to 1 cup of leaves if you like.
  7. Sauté till they turn soft and shiny.
  8. Then add half of the ground coconut paste.
  9. Pour 1.5 cups of water  and salt. Mix well. Continue to cook on low to medium flame till the gravy reduces a bit and loses the raw taste of coconut. You should not keep the mixture on high flame otherwise the gravy will curdle. Also, do not forget to stir in between. 
  10. Once the gravy reduced and the raw smell of coconut paste completely gone, you can put the remaining half of ground coconut paste. Then keep it on medium flame for one or two minutes till the gravy start to boil.
  11. Now you can put the eggs. Always add each egg separately into the gravy and do not put eggs one over another. 
  12. Cover the pan with a lid and wait till it start to boil. Once boiling starts, switch off the flame.  Then put half  of the ground paste and 1.5 cups of water and in low flame let it boil again. Always keep the flame on low, otherwise the gravy will curdle. Keep it closed and the egg will be cooked due to the heat present inside the pot.
  13. Then you can prepare for the seasoning, Heat a small pan and heat oil. Crackle half teaspoon mustard seeds. Once the crackling stops, put two dried red chilies and one spring curry leaves. Give a gentle mix.
  14. Pour this over the hot gravy and keep it closed for 10 to 15  minutes or until served.
  • Serve with steamed rice.
  • Happy cooking

    Anju   

        

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