Tuesday, 26 March 2013

Glad to treat you all by a Appam and Mutta Curry why because it's my 50th Post in my blog. Again thank you all for the constant support rendered. So here is Appam and mutta curry to celebrate my half century. 

This is one of my favorite recipes from my Mom's cookbooks; she does this every time when any guest visits our place, as it's easy and tasty as well, and its one of the famous breakfast in Kerala.There are lots of different methods of doing appam, the one I have given here is the authentic kerala appam as you see in the picture its really very light soft and just melts in your mouth :) There are many different side dishes for Appam to serve however Mutta curry is the perfect match.



  • Raw Rice- 2 Cups(Soaked Overnight)
  • Coconut Flakes-1 Cup
  • Cooked Rice-Half Cup ( It can be any rice)
  • Yeast- a Pinch
  • Sugar – half Tspn
  • Salt - 1 Tspn


  1. Grind the soaked raw rice with little water separately. The consistency should be little watery than the idly batter)
  2. Grind the coconut flakes with little water separately.
  3. Grind the cooked rice with little water separately to thick paste.
  4. Mix all the above three batter (Consistency should be little watery than the idly batter). Now add yeast into this and keep it for over night.
  5. Before 10 minutes of preparation, add sugar and salt to the batter and mix well.
  6. Keep the Appam vessel in stove (thin bottomed non stick vessel is the best) and pour the batter and lift the vessel and shake it in clockwise to get the rite shape and close it with the lid.
Mutta Curry:


  • Eggs- 3 Nos
  • Onion sliced lengthy wise- 1
  • Tomato- 1 Large
  • Green Chilies- few
  • Chili Powder- 1 Tspn
  • Coriander Powder- 1 Tspn
  • Turmeric Powder- Half Tspn
  • Ginger garlic paste- 1 Tspn
  • Asafoetida- ½ Tspn
  • Coriander Leaves-few
To Temper:
  • Curry Leaves-few
  • Mustard- 1 Tspn
  • Oil- 2 Tspn


  1. Bake,peel and cut as half the egg and keep aside.
  2. In a separate pan, pour oil and add all the items under To Temper.
  3. After the mustard spilts, add the onion,ginger garlic paste and asafetida and sort until the raw smell goes off completely.
  4. Add the sliced tomato and chili,coriander and turmeric powder and sort well for about 5-10 minutes until the masala gets well into the curry.
  5. Now, add the sliced baked eggs into this and sort again just to mix the egg into the curry and garnish with coriander leaves.


"While grinding the coconut it should be thick paste and do not grind as a coconut milk.

You could use either yeast or yeast water for the batter.

Do not use yeast more than the said measurement as it will spoil the taste of Appam.

In mutta curry after adding the eggs,do not sort it for long time as it may smudge the eggs into the curry."



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