காடை முட்டை பணியார குழம்பு / முட்டை பணியார குழம்பு / Egg paniyara kulambu / Muttai paniyara gravy

INGREDIENTS

FOR EGG PANIYARAM
• 12 Quail Eggs
• Salt to taste
• 2 green chilies
• ¼ cup onion
• Curry leave (finely chopped)
• Oil for greasing paniyaram pan

FOR OTHER INGREDIENTS

• ¼ cup fresh coconut
• 1 bay leaf
• 2 spring curry leaves
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black pepper
• ¼ cup shallot
• 6 garlic clove
• Small piece of ginger
• 2 tomatoes
• ½ tsp turmeric powder
• 2 tsp kashmiri red chili powder
• 2 tbsp coriander powder
• 1 tbsp curry masala powder
• Sesame oil – 3 tbsp
• Salt to taste
• Water as required.

METHOD

FOR EGG PANIYARAM

1. TAKE A BOWL AND ADD IN THE QUAIL EGGS, ONION, GREEN CHILIES, CURRY LEAVES, CORIANDER LEAVES AND SALT. MIX WELL WITH A WHISK TO COMBINE.

2. HEAT THE PANIYARAKKAL UNTIL HOT. ADD 1/4 TEASPOON OF OIL INTO EACH MOLD. DROP THE EGG MIXTURE TO FILL THE MOLD. COOK FOR A MINUTE. THEN TURN AND COOK ON THE OTHER SIDE.

3. TURN AGAIN IF NECESSARY TO MAKE SURE THE PANIYARAM IS EVENLY COOKED ON BOTH SIDES. SET ASIDE.

FOR MASALA

1. HEAT SESAME OIL IN A PAN AND ADD IN THE CUMIN SEEDS, FENNEL SEEDS AND PEPPERCORN. LET THE SEEDS CRACKLE.

2. ADD IN THE SHALLOT, GARLIC, GINGER AND SAUTE TILL THE ONIONS ARE BROWN.

3. ADD IN THE CHOPPED TOMATOES AND SAUTE FOR A MINUTE. ADD IN THE TURMERIC POWDER, RED CHILLI POWDER, CURRY MASALA POWDER AND CORIANDER POWDER.

4. COOK TILL THE MASALAS ARE FULLY COOKED AND THE T
OMATOES ARE MUSHY. ADD COCONUT AND SAUTE FOR A MINUTE.
SWITCH OFF THE FLAME AND ALLOW TO COOL COMPLETELY.

5. ONCE COOLED GRIND FINE PASTE

FOR GRAVY

1. HEAT SESAME OIL IN A PAN ADD THE BAY LEAF , CURRY LEAVES AND ONION. SAUTE TILL THE ONIONS TURN TO BROWN.

2. ADD THE MASALA PASTE, REQUIRED WATER AND SALT. MIX IT WELL.

3. COVER AND COOK THE FOR 8 MINUTES ON A LOW FLAME TILL OIL OOFFS FROM GRAVY.

4. AFTER 8 MINUTES ADD THE COOKED EGG PANIYARAMS AND CORIANDER LEAVES.

5. MIX WELL COVER AND COOK FOR 3 MINUTES SO THE EGG PANIYARAMS CAN ABSORB THE FLAVORS OF THE GRAVY.

6. SERVE THE EGG PANIYARAM WITH RICE DOSA OR CHAPATI