Naadan Mutta Curry / Pacha Thenga Aracha Motta Curry / Egg Curry Kerala Style

Thenga-malee Pacha Aracha Motta curry is one of the ways we make Motta / Mutta / Egg curry at home. At my mother's place we make motta curry in a varutharacha (roasted coconut and coriander seed paste) gravy whereas my mother-in-law makes egg curry in a pachakarache gravy. Thenga mallee pacharacha curry means fresh coconut and coriander seeds ground to paste without roasting or frying. The taste changes so much with that simple roasting / frying of coconut and coriander seeds. Between my husband and I we have so many ways the same curries / kootaans are cooked because we come from different parts of Kerala. So we pick and choose which way to make it depending on the time and ingredients we have on hand. The difference in the motta kootaan is just one of them. Another difference was the way the egg was added to this curry - my mother boiled them and cut in half whereas my mother-in-law scrambled the eggs for this curry.

My husband and I make motta curry in pacharacha gravy when we cannot think of kootaan options to go with rice for dinner. This kootaan pairs off well with rice and a mezhukperatty and doesn't take much time to make as well. In fact, time is one of the reasons we make this thenga and malee pacharacha kootaan. In Kerala, the egg curry is paired off with appam or dosa and had for breakfast. Though that is usually an egg roast or a varutharache motta kootaan. Substitute the motta with vegetables for a vegetarian version of a typical naadan curry.

Ingredients & Method
for scrambled eggs
Eggs - 4
Oil - 1tsp
Salt - as per taste

Heat a kadai / pan and add the oil. Swirl it around to coat completely. When the oil is hot, break the eggs into the kadai, sprinkle some salt over it and beat well till the eggs are scrambled. Try and keep the eggs in medium to big pieces since small pieces tend to disintegrate once added to the curry.

for gravy
Coconut grated - 1.5 cups
Coriander seeds - 3tbsp
Dry Red chillies - 4
Onion - 1 medium
Ginger - 1 inch
Green chillies - 2
Tomato - 1 medium
Turmeric pwd - 1tsp
Curry leaves - 2 sprigs
Coriander leaves - 1tbsp
Oil - 1tbsp
Coconut oil - 1tsp

Slice the onions, cut the ginger into juliennes and chop the tomato finely and keep aside. Grind the grated coconut, coriander seeds and dry red chillies to a fine paste.

Heat a pan and add the oil. When the oil is hot add the sliced onions and stir fry it. Once the onions are translucent add the ginger juliennes and  some curry leaves and continue frying. When the onions are golden brown add the coconut paste and fry for a couple of minutes. Add the turmeric pwd and stir and mix well. To this add the chopped tomatoes, green chillies, salt and little water and stir all in. Add some more curry leaves and water to make it into a thick gravy. After one boil add the scrambled eggs and cook for a minute or two. Drizzle the coconut oil on top, garnish with coriander leaves and close with lid without stirring and take off the heat. Mix well just before serving.

Have this with rice and mezhukperatty.