A comforting and hearty Kerala dish made from mashed tapioca and a fragrant coconut-chili paste. It's a rustic classic, often enjoyed with spicy fish curry or as a standalone meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1.5 cups
1130cal
4gprotein
239gcarbs
19g
Ingredients
1 kg Tapioca (Peeled and cut into 1-inch cubes)
8 cup Water (For boiling the tapioca)
1 tsp Salt (For boiling the tapioca)
1.5 cup Grated Coconut (Fresh is preferred, but frozen (thawed) works well)
4 pcs Green Chilies (Adjust to your spice preference)
Hard-boiled eggs simmered in a luscious, spicy masala of caramelized onions, tomatoes, and fragrant Kerala spices. This classic dish, known as Mutta Roast, is the perfect partner for appam, idiyappam, or chapatis.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs with masala.)
Melt-in-mouth Tapioca with perfectly spiced, protein-packed Mutta Roast. A soul-satisfying, energy-giving duo!
This kerala dish is perfect for dinner. With 1453.44 calories and 19.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Coconut Oil
1 tsp Mustard Seeds
2 pcs Dried Red Chilies (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
Instructions
1
Prep & Boil Tapioca
Peel the outer brown skin and the inner pinkish layer of the tapioca. Chop into uniform 1-inch cubes.
Wash the cubes thoroughly under running water several times to remove excess starch.
Place the tapioca in a large pot with 8 cups of water and 1 tsp of salt. The water should be about 2 inches above the tapioca.
Bring to a rolling boil and cook for 15-20 minutes, or until the tapioca is fork-tender but not falling apart.
Drain the water completely using a colander and set the cooked tapioca aside.
2
Prepare Coconut Paste
In a small grinder or mixie jar, combine the grated coconut, green chilies, shallots, garlic cloves, cumin seeds, and turmeric powder.
Pulse 3-4 times without adding any water. The goal is a coarse, crumbly mixture, not a fine paste.
3
Combine & Mash
Return the drained tapioca to the same pot and place it over low heat.
Add the ground coconut paste and the remaining 0.5 tsp of salt over the tapioca.
Cover and cook for 4-5 minutes on low heat. This allows the tapioca to steam and absorb the flavors of the paste.
Uncover and, using the back of a sturdy ladle or a potato masher, gently mash the mixture. Leave some chunks intact for a rustic texture.
4
Prepare Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the chilies darken slightly and the leaves turn crisp.
5
Final Mix & Serve
Immediately pour the hot tempering over the mashed tapioca in the pot.
Mix everything together gently but thoroughly until the tempering is well distributed.
Let the Kappa Puzhukku rest for 5-10 minutes for the flavors to meld.
Serve hot with Kerala fish curry, beef curry, or a simple onion chutney.
324cal
15gprotein
20gcarbs
21gfat
Ingredients
8 large Egg
4 medium Onion (thinly sliced)
2 medium Tomato (finely chopped)
1.5 tbsp Ginger Garlic Paste
3 whole Green Chilli (slit lengthwise)
3 tbsp Coconut Oil
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.5 cup Water (warm)
Instructions
1
Boil and Prepare the Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes to hard-boil the eggs.
Drain the hot water and immediately run cold water over the eggs. Once cool enough to handle, peel them carefully.
Make 2-3 shallow, lengthwise slits on each peeled egg. This is crucial for the masala to penetrate the eggs.
2
Shallow-Fry the Eggs
Heat 1 tbsp of coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add a pinch of turmeric powder and a pinch of Kashmiri red chilli powder to the hot oil.
Gently place the slit eggs into the pan. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden, slightly crisp layer. Remove the eggs from the pan and set aside.
3
Caramelize the Onions
In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the thinly sliced onions and a pinch of salt (this helps draw out moisture).
Sauté the onions on medium-low heat for 12-15 minutes, stirring occasionally. Be patient; they should become soft, translucent, and then a deep golden brown. This slow caramelization is the secret to the dish's flavor and texture.
Add the ginger-garlic paste, slit green chillies, and the sprig of curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
4
Cook the Masala
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring and mashing them with your spoon, until they turn soft and pulpy.
Reduce the heat to low. Add all the spice powders: turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Add the remaining salt.
Stir continuously for 2-3 minutes until the spices are fragrant and you see oil starting to separate from the masala at the edges.
5
Simmer with Eggs
Pour in 1/2 cup of warm water and stir well, scraping the bottom of the pan to combine everything into a thick, luscious gravy. Bring to a gentle simmer.
Add the fried eggs back into the pan.
Gently toss the eggs to coat them thoroughly with the masala. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb all the wonderful flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Taste and adjust the salt if necessary.
Garnish with a few fresh curry leaves if desired. Let it rest for 5 minutes before serving.
Serve hot with traditional Kerala appam, idiyappam (string hoppers), parotta, or chapatis.
