Egg curry (Motte/thatthi paladya)

While going through Bunt/Nadvar’s special recipes, I came across this recipe of motte/thatthi(eggs) paladya(I think it is a type of gravy, not sure). I have heard a lot about Nadvar/Bunt non-vegetarian dishes. So I gave it a try. I changed the recipe according to our taste. Check at the end of the recipe for the changes I made.

This gravy turned out to be very aromatic. Fenugreek seeds give a very nice aroma to the gravy. Addition of curry leaves enhanced the aroma. I served it with hot rice. These days, I use 25% boiled rice(I use rosematta or palakadan matta rice) to 75% white rice(sona masoori). I have started including boiled because it is good for health. Since boiled rice is a bit hard and we are not used to this type, I mix 75% white rice with it which gives softness. With this proportion, rice takes a bit longer to cook but tastes great. I want to increase the proportion of boiled rice slowly, lets see how that goes.

Ingredients:
4 boiled eggs
2 tbl spn fresh/frozen coconut
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
A pinch turmeric
4-5 red chilies
Ghee/oil
1/2 cup + 1/4 cup onion
1/4 cup + 1/4 cup tomato(optional)
4-5 curry leaves(optional)
1/2 tea spn chopped garlic
Salt

Method:
Heat oil and fry coriander seeds, cumin seeds, fenugreek seeds, red chilies, turmeric, garlic and 1/2 cup onion. When onion turns translucent, add 1/4 cup tomato and fry for few minutes. Grind to a paste along with coconut.
Cook the ground paste with remaining 1/4 cup tomatoes. When it starts boiling, slip in the halved boiled eggs and salt. Cook for about 5 mins. Take off the heat.
In a pan, heat ghee and fry remaining 1/4 cup onions and curry leaves. When the onions turn brownish, add this to the cooked gravy. Close the lid.
Serve hot with rice.

Serves : 3
Preparation time : 20mins

PS: Changes from the original recipe –
– It didn’t include tomatoes, but had 1 cup coconut. To reduce the coconut, I added tomatoes to the paste and some more in the gravy.
– Curry leaves are my additions. I thought it gives more aroma, so included them.
– It had raw eggs instead of boiled ones as I have mentioned. When the gravy is cooking, recipe called for breaking the eggs directly into gravy and letting it cook there.

23 Comments for “Egg curry (Motte/thatthi paladya)”

says:

shilpa,
we use 1 cup of rose matta to 3 cups of water and give it 4 whistles in the pressure cooker. super soft rice. 3 whistles work too. try soaking the roase matta rice for half an hour to an hour before pressure cooking, then cook for three whistles. that too makes it soft.

Aruna

says:

Hey Shilpa, i use rosematta rice a lot. I soak it say abt 2 hours, guess 30 min what bee says is enough. Add 3-4 cups of water and pressure cook. Do give it a try.

says:

WOW!! I love Egg curries, tried many so far. I will give this a try too, looks delcious. I tried your Phova Piitu with Avalakki, was so yummy, great snack. I have linked it at FH.I am back to regular Wednesday posts again!:D
Have a great weekend, got 3 days to enjoy!:)

says:

Hi Shilpa,

Thanks for the comment on the dhoklas….yeah, my posts aren’t being updated on the taste of India feed….maybe a bug or glitch.

Egg curry Is something i’ve had only once…I think my kids would like this. Adding methi is different.

cheers, trupti

says:

Shilpa,
i use rosematta ooroovu a lot at home …..we are used to it.
your egg currry recipe is great!i too have a tendency of adding fenugreek seeds and curry leaves to my recipes….

says:

Shilpa, Lovely recipe..tks for sharing..will try this one soon..
hey are things okay with u guys (Saturday’s storm followed two days of violent weather in the Midwest. In Kansas, cleanup was under way a day after a storm system raked the state with at least 17 tornadoes.) Just went thru this news a min ago..bit worried! take care

Shilpa: It was a bit scary here with a huge thunderstorm here Purnima. But luckily tornado didn’t affect us. Thanks for the concern.

Minutha D'Souza

says:

hi shilpa
well. i do prepare egg curry with breaking the eggs when curry starts boiling, the gravy gets a nice taste due to adding of raw egg. i also add boiled potato cut in cubes to this gravy. i use coconut, red chillies, corriander, cumin, garlic . well i will try next time by addg fenugreek seeds….
thank you so much for your simple n wonderfull receipes……..
Minutha

Janet Stephens

says:

Hi,

Thanks for the recipe..I wil try and let you know..But its not mentioned when to add garlic in the recipe..Can you please let me know.

Thanks
janet

says:

[…] it is a type of gravy, not sure. I have heard a lot about Nadvar/Bunt non-vegetarian dishes. So Ihttp://www.aayisrecipes.com/2008/05/22/egg-curry-mottethatthi-paladya/Boomers are leading the charge to find foods that keep them vital and fit Orange County […]

Anand

says:

Hi Shilpa,

Whats about the water? when to add?

Shilpa: Water used to make the coconut paste is enough for the gravy.

Anushri

says:

Hi shilpa,
I prepared this curry and it came out very flavourful. Tasted very good with plain rice. I added 2 boiled eggs and 2 eggs raw into the curry. Thanks for this delicious dish.

Mamata

says:

Hi Shilpa,

Thanx for wonderful recipe ….. prepared it today n absolutely loved the taste …. hd it with plain rice …. twas yummmy …. thanx again

Mamata

Ankita

says:

Hey Shilpa,
I am a big follower of your blog..you’ve got a great collection 🙂
Could you please post Kori Rotti recipe. I am from Mangalore and i am missing it a lot out here in US. Tried this egg curry and kori rotti is somewhere similar to this.

Thanks,
Ankita

Sapna

says:

I usually make this curry by breaking the eggs directly into the gravy, once it starts boiling. Will try it your way soon.

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