Motte means EGG and Saru means Rasam in Kannada :) So,this recipe is all about EGGS in a rasam ;) White Rice and Motte Saru for a Brunch on Sunday would be just fab.......
You can replace EGGS with chicken, this combination also works awesome :) :) :) :)
Serves 2 to 3
Category - Brunch / lunch
Boiled EGGS - 4Nos. [ OR Chicken - 250 to 300g]
Cloves - 3Nos.
Cinnamon - 1/2 inch
Elachi - 1No.
Mustard Seeds - 1tsp
Onion - 1No. (Chopped)
Ginger Garlic paste - 1tsp
Tomato - 1 Large (Blanched)
Coriander Powder - 1tsp
Red Chilli powder - 1tsp
Garam Masala - 1/4tsp
Salt to taste
Cumin seeds - 1/4tsp
Cashew - 2 to 3Nos.
Curry leaves - 1 Sprig
Green Chilli - 1No.
Fresh Coconut Scrapings - 3tbsp
Oil - 5tsp
Add all the ingredients, (except the EGGS, onions, oil and mustard seeds) blend into a smooth paste.
In a Wok, heat 1tsp oil and add a pinch of turmeric then add in the EGGS.... Fry for a min and keep aside. (Fry the marinated chicken till 1/2 tender.)
In the same Wok, add the remaining oil and mustard seeds allow it to splutter. Now add the onions fry till transparent. To this add the ground paste and fry for 8 mins. Later, add 1/4th cup of water and boil for 5 mins then add the EGGS. After few mins add some more water (till your desired consistency of rasam) and simmer for few more mins.......... N the MOTTE SARU is ready to go with White rice :)
NOTE - Use a Pressure cooker instead of a Wok if using chicken. Marinate the chicken for 30 mins using 1/3rd of the ground paste. follow the same process as of the EGGS. After adding Chicken and enough water, close the lid and wait for 3 to 4 whistles......................
You can replace EGGS with chicken, this combination also works awesome :) :) :) :)
Serves 2 to 3
Category - Brunch / lunch
Boiled EGGS - 4Nos. [ OR Chicken - 250 to 300g]
Cloves - 3Nos.
Cinnamon - 1/2 inch
Elachi - 1No.
Mustard Seeds - 1tsp Onion - 1No. (Chopped)
Ginger Garlic paste - 1tsp
Tomato - 1 Large (Blanched)
Coriander Powder - 1tsp
Red Chilli powder - 1tsp
Garam Masala - 1/4tsp
Salt to taste
Cumin seeds - 1/4tsp
Cashew - 2 to 3Nos.
Curry leaves - 1 Sprig
Green Chilli - 1No.
Fresh Coconut Scrapings - 3tbsp
Oil - 5tsp
Add all the ingredients, (except the EGGS, onions, oil and mustard seeds) blend into a smooth paste.
In a Wok, heat 1tsp oil and add a pinch of turmeric then add in the EGGS.... Fry for a min and keep aside. (Fry the marinated chicken till 1/2 tender.)
In the same Wok, add the remaining oil and mustard seeds allow it to splutter. Now add the onions fry till transparent. To this add the ground paste and fry for 8 mins. Later, add 1/4th cup of water and boil for 5 mins then add the EGGS. After few mins add some more water (till your desired consistency of rasam) and simmer for few more mins.......... N the MOTTE SARU is ready to go with White rice :)
NOTE - Use a Pressure cooker instead of a Wok if using chicken. Marinate the chicken for 30 mins using 1/3rd of the ground paste. follow the same process as of the EGGS. After adding Chicken and enough water, close the lid and wait for 3 to 4 whistles......................
reminds me of my childhood ,my Grammy would do this for us as a Sunday special lunch.just for us grand kids. only difference was she'd not add boiled egg ,but just break an egg directly into the curry and let it hard boil on a low flame. it'd kinda turn out like a poached egg (except the yolk would be hard not runny)
ReplyDeleteNice :) Will try it next time this way.....
ReplyDeleteNice one Meghana:) I tried it....it came out awesome:)
ReplyDelete@Makam, I appreciate that you tried and happy you enjoyed :) Keep trying more and give your feedbk :)
ReplyDelete