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North Kerala cuisine is composed of delicious dishes which are indulgent and distinct. From Mutta Surka to Pathiri, North Kerala-ites take pride in their decadent culinary gems. One such dish which is a symbol of pride for North Kerala-ites is Muttamala. Made up of egg yolks, Muttamala is a sweet dish with a melt-in-mouth texture. Believed to have originated in the Malabar region, Muttamala is mainly relished by the Muslim community of Kerala. However, the truth is that the dish has its roots in Portugal.
The Portuguese were one of the early colonizers in India. The Portuguese also affected the culinary culture of India to a great extent. It is believed that Muttamala is one of the important culinary contributions of the Portuguese. Legend has it that egg whites were used to stiffen the vestments of the priests in Portuguese convents in the 14th and 15th centuries. Instead of wasting the egg yolks, they thought of making a sweet dish out of them. This sweet dish was regionally called Fios De Ovos (egg threads). These egg threads that are also very popular in Goa's dessert fare, are almost similar in terms of flavours, textures and ingredients used. Food historians believe that Muttamala is a version of the Portuguese Fios De Ovos.
The Kerala Muttamala is served with Muttasurkha/Kinnathappam which is made with the remaining egg whites. Muttamala along with numerous other North Kerala delicacies are served in the food festival called ‘Pirishapathir’. We know you can't resist relishing such a delicious dish. So, we have an easy recipe for you to make Muttamala at home.
Preparation time- 5 minutes
Cooking time- 30 minutes
Servings- 5
INGREDIENTS
· 12-15 eggs
· 400 grams sugar
· Water, as required
METHOD
1. Take two clean and dry bowls and start separating the egg whites and yolks. Make sure there is no egg white in the yolk bowl.
2. Pass the egg yolks through a muslin cloth into another clean and dry bowl.
3. Now, take a deep-bottomed pan and add 2.5 cups of water and sugar. Pro-tip- You can add a teaspoon or two of egg white to remove the impurities from the sugar for a clear syrup.
4. Let the syrup boil by stirring it continuously. Remove the egg white scum formed on the surface of the syrup.
5. Let the syrup boil till you get a string consistency.
6. Now, take a plastic cup and make a small hole on the bottom to let the egg yolks pass through it.
7. Cover the hole with one of your fingers and pour the egg yolks into the cup to fill at least 3/4th of it.
8. Reduce the flame with the syrup to medium. Pour the egg yolks in the boiling syrup to form string-like noodles.
9. Let the noodles cook in the syrup for a minute or two.
10. Once they are cooked, remove them from the syrup without breaking them and transfer them to a flat plate with a paper towel to soak the excess syrup.
11. Repeat this process with the leftover egg yolks and serve these noodles with Muttasurkha/Kinnathappam.
If you are planning to visit Kerala any time soon, don’t forget to relish this scrumptious sweet dish and have a Portuguese delight.
