Mutta Molee with Idiyappam

Instructions

1. 1

   Sauté the Eggs

   • Take the peeled, hard-boiled eggs and make a few shallow slits on each one. This helps them absorb the gravy's flavor.
   • Heat 1 tbsp of coconut oil in a wide pan over medium heat. Add 1/4 tsp of the turmeric powder and swirl the pan.
   • Gently add the slit eggs and sauté for 2-3 minutes, rolling them around until they are lightly golden. Remove the eggs from the pan and set them aside.
2. 2

   Prepare the Masala Base

   • In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
   • Add the curry leaves, thinly sliced onions, chopped ginger, chopped garlic, and slit green chilies.
   • Sauté on medium heat for 6-8 minutes, stirring occasionally, until the onions turn soft, translucent, and start to brown at the edges.
3. 3

   Cook Aromatics and Spices

   • Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy. Use your spatula to break them down.
   • Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, coriander powder, and black pepper powder. Stir continuously for 1 minute until the raw smell of the spices disappears and they become fragrant.
4. 4

   Simmer the Gravy

   • Pour in the thin coconut milk and add the salt. Stir well to combine everything.
   • Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the gravy to thicken slightly and the flavors to meld together. Stir occasionally.
5. 5

   Finish and Garnish

   • Gently place the sautéed eggs back into the simmering gravy.
   • Reduce the heat to the absolute lowest setting. Pour in the thick coconut milk and stir gently to incorporate.
   • Heat through for just 1-2 minutes. Do not let the curry boil, as the thick coconut milk can curdle. The gravy should be hot but not bubbling.
   • Turn off the heat. Stir in the fresh lime juice and garnish with chopped coriander leaves. Serve hot.