Paniyaram Muttai Masala Recipe – Spicy Egg Curry Made in Paniyaram Pan
Introduction:
Paniyaram Muttai Masala is a delightful South Indian dish where eggs are whisked with fresh green chilies, coriander leaves, and spices, then cooked in a paniyaram pan. The perfectly cooked egg puffs, also known as Muttai Paniyaram, are then added to a rich, spicy tomato-onion gravy that’s infused with aromatic ground spices and tempered with mustard seeds and curry leaves. This unique combination of crispy eggs and a flavorful masala gravy is sure to elevate your dinner table. The recipe blends the textures and flavors of two distinct components—crispy, savory egg paniyarams and a spicy, tangy gravy.
Cuisine: South Indian
Course: Dinner
Diet: Non-Vegetarian
Ingredients:
For Paniyaram Muttai (Eggs):
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 4 |
| Green Chilies (finely chopped) | 2 |
| Coriander (Dhania) Leaves | A small bunch, chopped |
| Black Pepper Powder | 1 teaspoon |
| Salt | To taste |
For Muttai Masala Gravy:
| Ingredient | Quantity |
|---|---|
| Cumin Seeds (Jeera) | 2 teaspoons |
| Coriander Seeds (Dhania) | 2 teaspoons |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Roasted Gram Dal (Pottukadalai) | 1 tablespoon |
| Dry Red Chillies | 3 |
| Whole Black Peppercorns | 1/2 teaspoon |
| Oil | 1 tablespoon |
| Fresh Coconut (grated) | 1/4 cup |
| Onions (chopped) | 2 |
| Garlic (cloves) | 6 |
| Ginger (1-inch piece) | 1 |
| Tomatoes (chopped) | 3 |
| Tamarind Paste | 1/2 tablespoon |
| Water | 1/4 cup |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 2 sprigs |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Serves: 4
Instructions:
Step 1: Roasting the Spices for Muttai Masala Gravy
- Begin by dry roasting the whole spices for the gravy. In a heavy-bottomed pan, heat the cumin seeds, coriander seeds, fennel seeds, black peppercorns, dry red chilies, and roasted gram dal (chana dal).
- Roast these spices on low to medium heat until they become aromatic and the gram dal turns brown. Once done, remove the pan from the heat and let the spices cool down.
- Once cooled, transfer the roasted spices to a mixer and grind them into a smooth powder. Set this spice powder aside for later use.
Step 2: Making the Tomato Onion Gravy
- In the same heavy-bottomed pan, add 1 tablespoon of oil and heat it on medium heat.
- Add the chopped garlic, ginger, and onions to the pan. Sauté until the onions turn lightly browned and the raw smell of garlic and ginger fades away.
- Add the chopped tomatoes and tamarind paste to the pan. Cook this mixture until the tomatoes soften and become mushy.
- Allow the cooked tomato-onion mixture to cool down.
- Once cooled, transfer the mixture to a blender. Add grated fresh coconut and a little water, then blend it all into a smooth paste. Set this paste aside for later use.
Step 3: Tempering the Gravy
- In a separate pan, heat 1 teaspoon of oil on medium heat. Once the oil is hot, add the mustard seeds and let them crackle.
- Add the curry leaves and the prepared tomato-onion-coconut gravy to the pan.
- Pour in around 1/4 cup of water to adjust the consistency of the gravy to your liking. Stir well to combine.
- Add the freshly ground muttai masala powder to the gravy and mix everything thoroughly. Let the gravy simmer for a couple of minutes to allow the flavors to meld together.
Step 4: Preparing the Muttai Paniyaram (Eggs)
- In a mixing bowl, break the 4 eggs and whisk them well. Add finely chopped green chilies, chopped coriander leaves, black pepper powder, and salt to the eggs. Mix everything together to form an egg mixture.
- Heat a paniyaram pan and add a little oil to each cavity. Once the pan is hot, pour a tablespoon of the egg mixture into each cavity.
- Cover the pan and let the eggs cook for a couple of minutes. After a few minutes, add a little more oil and carefully flip each egg to cook it from both sides. Continue cooking until the eggs turn golden and crispy on both sides.
Step 5: Combining the Muttai Paniyaram with the Gravy
- Once the muttai paniyaram is cooked, gently add them to the prepared spicy masala gravy.
- Let the eggs cook in the gravy for about a minute, ensuring that they absorb some of the flavors from the gravy. Check the seasoning and adjust the salt and spice levels according to your taste.
Step 6: Garnishing and Serving
- Garnish the Paniyaram Muttai Masala with freshly chopped coriander leaves for a burst of color and freshness.
- Serve the dish hot with a side of Malabari Parotta (Kerala Parotta) or Jeera Rice (Cumin-flavored rice) for a wholesome, satisfying meal. Pair it with Burani Raita for added richness and a refreshing contrast to the spicy curry.
Tips:
- For extra flavor, you can sprinkle a dash of garam masala or chili powder to the gravy just before serving.
- You can also prepare the muttai paniyaram in advance and add them to the gravy just before serving to save time.
- If you don’t have a paniyaram pan, you can make small omelets in a regular frying pan and then cut them into pieces before adding them to the gravy.
This delicious Paniyaram Muttai Masala is an ideal recipe to make for a cozy dinner. With its crispy egg bites and spicy, tangy gravy, it offers a fantastic fusion of textures and flavors that are sure to impress your guests or loved ones. This dish embodies the rich flavors of South India and can easily be a part of your regular dinner rotation!
