Nadan mutta roast is one item which you can see in almost all restaurants menu card in Kerala.
It goes well with Appam, Kerala parotta, chapatti etc.
It’s easy to make and is a very good side dish for breakfast. Its hot spicy and rich with flavors.
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---Ingredients :
---Ingredients :
Hard boiled eggs – 5
Onion – 2 big (sliced finely)
Fennel seeds (perumjeerakam) – ½ tsp
Ginger garlic paste – 4 tsp
Red chilli powder – ½ tsp
Kashmiri chilli powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 4 tsp
Warm water – ½ cup
Curry leaves – few
Oil – 5 tbsp
Salt
Onion – 2 big (sliced finely)
Fennel seeds (perumjeerakam) – ½ tsp
Ginger garlic paste – 4 tsp
Red chilli powder – ½ tsp
Kashmiri chilli powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 4 tsp
Warm water – ½ cup
Curry leaves – few
Oil – 5 tbsp
Salt
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---Instructions :
---Instructions :
Heat oil in a pan and fennel seeds, sliced onion and curry leaves.
Cook with the pan covered and stir in between till onion turns brown in color (It takes approx 15-20 min for this, note the color in the picture)
Add ginger garlic paste and saute for 2-3 min.
Add red chilli, kashmiri chilli, turmeric, coriander and saute for 2-3 min.
Add warm water and mix well and allow it to boil.
Cut boiled eggs into 2 and add it to the pan.
Gently put the gravy on each egg pieces so that its covered well with gravy.
Cook with the pan covered in medium flame for 5-6 min.
Serve hot with appam/ chapatis etc
Tips:
Add 1 tsp of salt when you are boiling eggs. Its easy to remove the egg shell after boiling.
If you want more gravy add increase the amount of warm water to 1 cup
Cook with the pan covered and stir in between till onion turns brown in color (It takes approx 15-20 min for this, note the color in the picture)
Add ginger garlic paste and saute for 2-3 min.
Add red chilli, kashmiri chilli, turmeric, coriander and saute for 2-3 min.
Add warm water and mix well and allow it to boil.
Cut boiled eggs into 2 and add it to the pan.
Gently put the gravy on each egg pieces so that its covered well with gravy.
Cook with the pan covered in medium flame for 5-6 min.
Serve hot with appam/ chapatis etc
Tips:
Add 1 tsp of salt when you are boiling eggs. Its easy to remove the egg shell after boiling.
If you want more gravy add increase the amount of warm water to 1 cup
Source : http://vimmysrecipeworld.com
