Paniyaram Muttai Masala Recipe - Spicy Egg Curry Made In Paniyaram Pan
A non-veg South Indian Recipes recipe with whole eggs, green chillies - finely chopped, coriander (dhania) leaves - a small bunch. Ready in 45 min, serves 4.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Paniyaram Muttai Masala Recipe, we will firstly dry roast the whole spices for the Muttai Masala gravy in a heavy bottomed pan
whole eggs(4)whole black peppercorns(1/2 teaspoon) - 2
Heat a pan, add cumin seeds, coriander seeds, fennel seeds, peppercorns, chana dal and dry red chilli
coriander (dhania) leaves - a small bunchblack pepper powder(1 teaspoon)cumin seeds (jeera)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)whole black peppercorns(1/2 teaspoon)mustard seeds(1 teaspoon) - 3
Roast the spices until the spices get aromatic and the chana dal turns brown
- 4
Turn off the heat and allow to cool
- 5
Once the muttai masala spices have cooled, grind the roasted spices in a mixer into a smooth powder
black pepper powder(1 teaspoon)roasted gram dal (pottukadalai)(1 tablespoon) - 6
Next, we will make the tomato and onion gravy
- 7
Place a heavy bottomed pan on medium heat and add one tablespoon of oil
- 8
Once the oil is hot, add in the chopped ginger, garlic and onions until the raw smell goes away and the onions are lightly browned
green chillies - finely chopped(2)onions - chopped(2)cloves garlic(6)inch ginger(1)tomatoes - chopped(3) - 9
Add in the chopped tomatoes and tamarind paste and saute until the tomatoes are soft and mushy
green chillies - finely chopped(2)onions - chopped(2)tomatoes - chopped(3)tamarind paste(1/2 tablespoon) - 10
Allow this mixture to cool down
- 11
Add the tomato onion gravy along with the grated coconut and grind to a smooth paste with a little water
fresh coconut - grated(1/4 cup)tamarind paste(1/2 tablespoon)water(1/4 cup) - 12
Keep aside
- 13
Place a heavy bottomed pan on medium heat and add a teaspoon of oil
- 14
Once the oil is hot, add mustard seeds and wait for it to crackle
cumin seeds (jeera)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon) - 15
One the mustard seeds have crackled, add in the curry leaves and the tomato onion gravy
coriander (dhania) leaves - a small bunchcumin seeds (jeera)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(2) - 16
Add a little water to get desired gravy consistency - about 1 cup of water would be good to start with
water(1/4 cup) - 17
Next add the ground and roasted muttai masala spice masala powder and give it all a good stir until the masalas are well combined
black pepper powder(1 teaspoon)roasted gram dal (pottukadalai)(1 tablespoon) - 18
The next step is to make the Muttai Paniyaram
- 19
In a mixing bowl, break the eggs, add the chopped green chilies, salt, and chopped coriander and mix well
whole eggs(4)green chillies - finely chopped(2)coriander (dhania) leaves - a small bunchsalt - to tastecoriander (dhania) seeds(2 teaspoon)onions - chopped(2)tomatoes - chopped(3) - 20
Heat a paniyaram pan, add in a little oil into each cavity; once the pan is well heated, drop a tablespoon of the egg mixture into each cavity
- 21
Cover the pan and allow it to cook
- 22
After a couple minutes you could add a little more oil and then flip the eggs so it can get cooked from both sides
whole eggs(4) - 23
Once this is done, add the muttai paniyaram to the masala gravy and let it cook for another minute
- 24
Check the salt and spices and adjust to suit your taste
salt - to taste - 25
Garnish the Paniyaram Muttai Masala Recipe with chopped coriander leaves and serve
green chillies - finely chopped(2)coriander (dhania) leaves - a small bunchcoriander (dhania) seeds(2 teaspoon)onions - chopped(2)tomatoes - chopped(3)sprig curry leaves(2) - 26
Serve the Paniyaram Muttai Masala Recipe with Malabari Parotta Without Egg Recipe (Kerala Parotta) or Jeera Rice (Pulao) Recipe (Cumin & Ghee Flavored Rice) and Burani Raita for a wholesome meal
whole eggs(4)cumin seeds (jeera)(2 teaspoon)whole black peppercorns(1/2 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Paniyaram Muttai Masala Recipe - Spicy Egg Curry Made In Paniyaram Pan
A non-veg South Indian Recipes recipe with whole eggs, green chillies - finely chopped, coriander (dhania) leaves - a small bunch. Ready in 45 min, serves 4.
Curated byAditi Iyer🇮🇳
Directions
26 steps- 1
To begin making the Paniyaram Muttai Masala Recipe, we will firstly dry roast the whole spices for the Muttai Masala gravy in a heavy bottomed pan
whole eggs(4)whole black peppercorns(1/2 teaspoon) - 2
Heat a pan, add cumin seeds, coriander seeds, fennel seeds, peppercorns, chana dal and dry red chilli
coriander (dhania) leaves - a small bunchblack pepper powder(1 teaspoon)cumin seeds (jeera)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)whole black peppercorns(1/2 teaspoon)mustard seeds(1 teaspoon) - 3
Roast the spices until the spices get aromatic and the chana dal turns brown
- 4
Turn off the heat and allow to cool
- 5
Once the muttai masala spices have cooled, grind the roasted spices in a mixer into a smooth powder
black pepper powder(1 teaspoon)roasted gram dal (pottukadalai)(1 tablespoon) - 6
Next, we will make the tomato and onion gravy
- 7
Place a heavy bottomed pan on medium heat and add one tablespoon of oil
- 8
Once the oil is hot, add in the chopped ginger, garlic and onions until the raw smell goes away and the onions are lightly browned
green chillies - finely chopped(2)onions - chopped(2)cloves garlic(6)inch ginger(1)tomatoes - chopped(3) - 9
Add in the chopped tomatoes and tamarind paste and saute until the tomatoes are soft and mushy
green chillies - finely chopped(2)onions - chopped(2)tomatoes - chopped(3)tamarind paste(1/2 tablespoon) - 10
Allow this mixture to cool down
- 11
Add the tomato onion gravy along with the grated coconut and grind to a smooth paste with a little water
fresh coconut - grated(1/4 cup)tamarind paste(1/2 tablespoon)water(1/4 cup) - 12
Keep aside
- 13
Place a heavy bottomed pan on medium heat and add a teaspoon of oil
- 14
Once the oil is hot, add mustard seeds and wait for it to crackle
cumin seeds (jeera)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon) - 15
One the mustard seeds have crackled, add in the curry leaves and the tomato onion gravy
coriander (dhania) leaves - a small bunchcumin seeds (jeera)(2 teaspoon)coriander (dhania) seeds(2 teaspoon)fennel seeds (saunf)(1 teaspoon)mustard seeds(1 teaspoon)sprig curry leaves(2) - 16
Add a little water to get desired gravy consistency - about 1 cup of water would be good to start with
water(1/4 cup) - 17
Next add the ground and roasted muttai masala spice masala powder and give it all a good stir until the masalas are well combined
black pepper powder(1 teaspoon)roasted gram dal (pottukadalai)(1 tablespoon) - 18
The next step is to make the Muttai Paniyaram
- 19
In a mixing bowl, break the eggs, add the chopped green chilies, salt, and chopped coriander and mix well
whole eggs(4)green chillies - finely chopped(2)coriander (dhania) leaves - a small bunchsalt - to tastecoriander (dhania) seeds(2 teaspoon)onions - chopped(2)tomatoes - chopped(3) - 20
Heat a paniyaram pan, add in a little oil into each cavity; once the pan is well heated, drop a tablespoon of the egg mixture into each cavity
- 21
Cover the pan and allow it to cook
- 22
After a couple minutes you could add a little more oil and then flip the eggs so it can get cooked from both sides
whole eggs(4) - 23
Once this is done, add the muttai paniyaram to the masala gravy and let it cook for another minute
- 24
Check the salt and spices and adjust to suit your taste
salt - to taste - 25
Garnish the Paniyaram Muttai Masala Recipe with chopped coriander leaves and serve
green chillies - finely chopped(2)coriander (dhania) leaves - a small bunchcoriander (dhania) seeds(2 teaspoon)onions - chopped(2)tomatoes - chopped(3)sprig curry leaves(2) - 26
Serve the Paniyaram Muttai Masala Recipe with Malabari Parotta Without Egg Recipe (Kerala Parotta) or Jeera Rice (Pulao) Recipe (Cumin & Ghee Flavored Rice) and Burani Raita for a wholesome meal
whole eggs(4)cumin seeds (jeera)(2 teaspoon)whole black peppercorns(1/2 teaspoon)
About this recipe
A non-veg South Indian Recipes recipe with whole eggs, green chillies - finely chopped, coriander (dhania) leaves - a small bunch. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
