Paniyaram Muttai Masala Recipe – A Spicy Egg Curry Made in Paniyaram Pan
Paniyaram Muttai Masala is a rich and flavorful South Indian dish that combines perfectly cooked spiced eggs (paniyaram) with a fragrant and spicy gravy. The eggs are prepared in a unique way by cooking them in a paniyaram pan, giving them a crisp outer texture and a soft, flavorful inside. These eggs are then submerged in a tangy, spicy gravy made from roasted spices, fresh coconut, and tamarind. This dish pairs wonderfully with Malabari Parotta or Jeera Rice for a wholesome, satisfying meal.
Ingredients
For the Muttai (Eggs) Preparation:
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 4 large eggs |
| Green Chillies | 2, finely chopped |
| Coriander (Dhania) Leaves | A small bunch |
| Black Pepper Powder | 1 tsp |
| Salt | To taste |
For the Muttai Masala Gravy:
| Ingredient | Quantity |
|---|---|
| Cumin Seeds (Jeera) | 2 tsp |
| Coriander Seeds (Dhania) | 2 tsp |
| Fennel Seeds (Saunf) | 1 tsp |
| Roasted Gram Dal (Pottukadalai) | 1 tbsp |
| Dry Red Chillies | 3 |
| Whole Black Peppercorns | 1/2 tsp |
| Sunflower Oil | 2 tbsp |
| Fresh Coconut (grated) | 1/4 cup |
| Onions | 2, chopped |
| Garlic | 6 cloves, chopped |
| Ginger | 1 inch, chopped |
| Tomatoes | 3, chopped |
| Tamarind Paste | 1/2 tbsp |
| Water | 1/4 cup |
| Mustard Seeds | 1 tsp |
| Curry Leaves | 2 sprigs |
| Additional Sunflower Oil | 1 tsp |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
Cuisine
- Cuisine: South Indian
- Course: Dinner
- Diet: Non-Vegetarian
Instructions
Step 1: Dry Roast the Spices for the Gravy
- To start, dry roast the whole spices for the Muttai Masala gravy in a heavy-bottomed pan.
- Heat the pan and add cumin seeds, coriander seeds, fennel seeds, black peppercorns, roasted gram dal (pottukadalai), and dry red chillies.
- Roast the spices on medium heat until they become aromatic, and the roasted gram dal turns brown. This should take about 3-4 minutes.
- Once the spices are roasted, turn off the heat and allow them to cool completely.
- Once cooled, grind the roasted spices into a smooth powder using a mixer or grinder. Set aside for later use.
Step 2: Make the Tomato-Onion Gravy
- In a heavy-bottomed pan, heat 1 tablespoon of sunflower oil on medium heat.
- Once the oil is hot, add chopped ginger, garlic, and onions. Sauté the ingredients until the onions are lightly browned, and the raw smell of ginger and garlic disappears.
- Add chopped tomatoes and tamarind paste to the pan and cook until the tomatoes turn soft and mushy. This should take around 5-6 minutes.
- Allow the mixture to cool for a few minutes, then add grated coconut and grind it into a smooth paste using a little water. Set aside.
Step 3: Prepare the Gravy Base
- In the same pan, add 1 teaspoon of oil and heat it on medium.
- Once the oil is hot, add mustard seeds. Let them crackle.
- After the mustard seeds crackle, add curry leaves and the prepared tomato-onion-coconut paste.
- Stir the mixture well and add about 1/4 cup of water to achieve your desired gravy consistency. You may add a bit more water as needed to adjust the thickness of the gravy.
- Stir in the roasted spice powder (muttai masala), and mix everything well until the spices are thoroughly combined. Let the gravy simmer for 5-7 minutes. Taste and adjust the salt and spice levels.
Step 4: Make the Muttai (Egg) Paniyaram
- While the gravy is simmering, take a mixing bowl and break the eggs into it.
- Add finely chopped green chilies, chopped coriander leaves, salt, and black pepper powder to the eggs. Beat everything together until well combined.
- Heat a paniyaram pan (a specialized pan with several small cavities) and add a small amount of oil into each cavity. Once the pan is heated, pour a tablespoon of the egg mixture into each cavity.
- Cover the pan and cook for 2-3 minutes until the eggs set. After a couple of minutes, you can add a little more oil to help the eggs brown and then flip them gently using a spoon to cook the other side. Allow them to cook until they are golden brown and cooked through.
Step 5: Combine the Muttai Paniyaram with the Gravy
- Once the muttai paniyaram is ready, add them to the prepared gravy and cook for an additional 1-2 minutes to let the flavors meld together.
- Stir gently to coat the eggs with the spicy, tangy masala gravy. Taste the gravy once more and adjust the seasoning, adding more salt or spices if needed.
Step 6: Garnish and Serve
- Garnish your Paniyaram Muttai Masala with freshly chopped coriander leaves for a burst of color and flavor.
- Serve hot with Malabari Parotta (Kerala Parotta) or Jeera Rice (Cumin & Ghee Flavored Rice) for a hearty, satisfying meal.
Tips and Variations:
- Spice Level: You can adjust the spice level by adding more or fewer green chillies and red chillies.
- Gravy Thickness: If you prefer a thicker gravy, use less water or let it simmer for a longer time.
- Egg Cooking: If you don’t have a paniyaram pan, you can simply fry the egg mixture in a regular pan to make a simple omelet and cut it into pieces to add to the gravy.
This Paniyaram Muttai Masala is a great way to enjoy eggs in a unique, flavorful way. The crispy paniyaram eggs and the spicy, tangy gravy make for a mouthwatering combination that is sure to satisfy your taste buds. Whether you enjoy it with parotta, rice, or just on its own, this dish is a must-try for anyone who loves the flavors of South India!
