A rich and creamy South Indian egg curry made with a fragrant coconut and cashew paste. This aromatic korma is gently spiced and pairs perfectly with appam, parotta, or chapati for a comforting meal.
A spectacular South Indian layered flatbread, famous for its paper-thin, flaky texture. Achieved by skillfully stretching and folding the dough, it's a crispy, chewy delight best enjoyed with a spicy curry.
This chettinad dish is perfect for lunch. With 1142.46 calories and 24.080000000000002g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
2 pcs Onion (medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Tomato (medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (adjust to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Prepare Eggs
Place the eggs in a saucepan and cover them with cold water by at least an inch.
Bring the water to a rolling boil, then reduce heat to a simmer and cook for 10-12 minutes for hard-boiled eggs.
Drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
Peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy. Set aside.
2
Create the Korma Paste
Soak the cashew nuts and poppy seeds in 1/4 cup of hot water for 15-20 minutes to soften them.
In a blender jar, combine the soaked cashews and poppy seeds (along with their soaking water), fresh grated coconut, and fennel seeds.
Blend to a very smooth, fine paste. If needed, add another tablespoon or two of water to facilitate grinding.
3
Prepare the Gravy Base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they release their aroma.
Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the tomato puree, mix well, and cook for 6-7 minutes until the mixture thickens and you see oil separating from the sides.
4
Cook the Korma
Reduce the heat to low. Add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute until fragrant.
Add the ground coconut-cashew paste to the pan. Stir continuously and cook on low heat for 3-4 minutes until the paste is well-cooked and aromatic.
Pour in 1.5 cups of water and add salt. Stir everything together to form a smooth gravy.
Bring the gravy to a gentle boil, then cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes for the flavors to meld.
5
Add Eggs and Finish
Gently slide the slit, hard-boiled eggs into the simmering gravy.
Carefully stir to coat the eggs with the korma. Cover and cook for another 2-3 minutes, allowing the eggs to absorb the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves.
6
Serve
Serve the Muttai Korma hot with appam, idiyappam, parotta, or chapati.
759cal
8gprotein
58gcarbs
55gfat
Ingredients
300 g Maida
1 tsp Salt
1 tsp Sugar (granulated)
1 cup Vegetable Oil (divided for dough, soaking, and cooking)
180 ml Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together.
Add 2 tablespoons of vegetable oil to the flour mixture and rub it in with your fingertips until it resembles coarse crumbs.
Gradually pour in the lukewarm water while mixing to form a dough. Knead for 10-15 minutes on a clean, lightly oiled surface.
The dough should be very soft, pliable, and elastic. It will be slightly sticky, which is normal. This extensive kneading is crucial for developing gluten.
2
First Rest
Coat the surface of the dough with 1 teaspoon of oil. Place it back in the bowl.
Cover the bowl with a damp cloth or plastic wrap to prevent it from drying out.
Let the dough rest for a minimum of 2 hours, or up to 4 hours, at room temperature. This step is essential to relax the gluten, making the dough stretchable.
3
Portion and Second Rest
After the first rest, gently deflate the dough and knead for another minute.
Divide the dough into 8 equal-sized balls. Roll each one to be smooth.
Pour the remaining oil into a deep tray or bowl. Place the dough balls in the oil, ensuring they are fully submerged or at least heavily coated.
Cover the tray and let the dough balls rest in the oil for another 30-60 minutes. This makes them incredibly pliable.
4
Stretch and Fold ('Veechu')
Generously oil your work surface (a clean kitchen counter or large steel plate works best).
Take one oil-soaked dough ball and flatten it with your palm. Begin stretching it from the center outwards using your fingers.
Continue to stretch the dough until it becomes a large, paper-thin, translucent sheet. You should be able to almost see through it. Don't worry about small tears.
Once stretched, lift one edge and begin folding it over itself to create pleats, like an accordion or a fan, forming a long, pleated strip.
Gently stretch this pleated strip to make it longer, then coil it into a spiral, tucking the loose end underneath. This creates the layers.
Let the coiled dough rest for 10-15 minutes before the final shaping.
5
Shape and Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Avoid pressing too hard to preserve the layers.
Heat a tawa or flat griddle over medium-high heat.
Place the parotta on the hot tawa. Cook for about 30-45 seconds until you see small bubbles.
Flip the parotta and drizzle about 1 teaspoon of oil around the edges and on top.
Cook for 1-2 minutes, pressing down gently with a spatula, until golden-brown spots appear. Flip again and cook the other side similarly until crisp and cooked through.
Repeat the process for all the remaining dough coils.
6
Fluff and Serve
Remove the hot parotta from the tawa. While it's still hot, place it on a clean surface.
Using both hands, gently clap or crush the parotta from the sides. This action separates the layers, making it flaky and fluffy.
Serve immediately with a spicy curry like Chicken Chettinad, Vegetable Salna, or a simple egg curry.
