Skip to main content

Simple Everyday South Indian Thali - Egg Pepper Fry /Muttai Milagu Varuval



Starting the second week of blogging marathon #91 with mini thali as theme.Today's version of thali is an interesting one and make it whenever I  have no stock of veggies except onion and tomato.

The thali has
1.Steamed basmathi rice
2.Whole moong dhal fry
3.Rasam
4.Egg pepper fry (recipe follows)
5.Homemade vathal (fryums)
6.Onion Pakora
7.Curd
8.Pickle

Egg pepper fry is a semi dry and quick dish,you can make in it less than 15 minutes,if the eggs are boiled.This fry tastes excellent with simple rasam or dhal rice.



                                                          
                                                           
                                         Egg Pepper Fry / Muttai Milagu Varuval

                                                                  
   Basic Information
   Preparation time 15 minutes
   Cooking time 15 minutes
   Serves 3


   
 Ingredients

 
  
Ingredient
Quantity
Boiled eggs
4-5
Onion(finely chopped)
1 (medium size)
Tomato(finely chopped)
1 tbs
Ginger&Garlic paste
1 tsp
Coriander powder/dhaniya podi
1/2 tsp
Red chilly powder/milagi podi
1/4 tsp
Garam masala powder
a pinch
Turmeric powder
1/4 tsp
Green chilly/pachamilagai
1(slit lengthy)
Curry leaves/karivepillai
few leaves
Red chilly/varamilagai(optional)
1(broken)
Salt
1.5 tsp
Oil
2 - 3 tsp
Coriander leaves(finely chopped)
2 tbs
   

 For Dry roast and powder

Ingredient
Quantity
Fennel  seeds/sombu
1 tsp
Black pepper/milagu
1 tsp


 Method 

  • Boil the eggs in boiled water with a pinch of salt.One its done remove the shell and make some slits on the egg and keep it aside.
  • Heat a pan on a stove top and dry roast the fennel seeds and black pepper till a rice aroma comes out.After cooling coarsely powder it and keep it aside.
  • In a  pan,heat the oil ,add in the chopped onion,green chilly,red chilly and curry leaves.Saute it with a pinch of  salt until translucent.
  • Add in the ginger& garlic paste and fry it for a minute.Add in the chopped tomato and mix it well.Cook it until mushy,add in all the spice powders and salt.Give it a mix and sprinkle a tbs of water.Cook it for a minute.
  • Now add in the boiled eggs and mix it well,now add in the freshly ground fennel and pepper powder.Mix it well and keep it on the flame  for 2 minutes.Add in the chopped coriander leaves and put off the flame.
  • Serve it warm with rasam rice or dhal rice.



  • The eggs can be halved and added.
  • The spices given is for a medium spice level.Alter it according to personal preference.
  • Here I used,just a tbs of chopped tomato as i wanted the fry to be semi dry.If you want gravy then add a tomato to get the desired consistency.


Enjoy...............................

Starting the second week of blogging marathon Simple Everyday South Indian Thali - Egg Pepper Fry /Muttai Milagu Varuval


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more