Mutta Kothiporichathu
Kerala-style dry fry where egg is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 2 servings
- Eggs : 4 nos
- 10 Leaves Curry Leaves : 8
- Green chilli : 3 nos
- Ginger : 1 piece
- Onion : 2 nos
- Tomato : 1 no(clean all the above ingredients and cut them into small pieces
Preparation
Step 1
Heat the oil in a frying pan and put the sliced onion, ginger, curry leaves, green chilli into the oil and mix it well.
Step 2
After about 5 minutes add the tomato pieces and some turmeric powder and salt into this mix and stir it well.
Step 3
Then break the eggs and add the contents of the egg into the heated mix and stir the mix further.
Step 4
Enter Step.
Step 5
Mutta kothiporichathu is ready.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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