Monday, February 7, 2011

Motte Saru

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......................