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If you haven’t been to Kerala or any authentic Keralan restaurant across India, then you might not know this: a traditional Malayali breakfast, unlike most North Indian ones, is not purely vegetarian. In fact, at least an egg curry is a must for a traditional Kerala-style breakfast even if you don’t offer any chicken or fish curry. And why not? Is there anything more wholesome than a breakfast that consists not only of eggs, but also flavours that can power you through the rest of the day?
Of course not! So, if you are tired of the same old breakfast dishes you eat every week and in the mood for an authentic Kerala-style breakfast, then the combo you need in your life is Nadan Mutta Curry with Gothambu Appam. Just like Puttu served with Kadala Curry, Nadan Mutta Curry and Gothambu Appam make for a scrumptious and nutritious breakfast for Indian champions.
While the Nadan Mutta Curry is spicy and packed with a hot coconut-based gravy, the Gothambu Appam is a healthy yet perfect vessel to carry the flavours of the gravy. Made with whole wheat flour, this Appam variety is unlike anything you may have tasted before. Here are the recipes for these two dishes that combine to make a delicious breakfast platter.
Video credit: YouTube/Village Cooking Kerala
Nadan Mutta Curry
This traditional Kerala-style egg curry comes from the Kannur district of the Malabar region, and therefore, sings with the flavours of the region. The gravy of this dish contains coconut milk, and yet, the spice blend is quite hot. Nadan Mutta Curry pairs really well with Appam, Parotta, Dosa and Chapati. Here’s the recipe.
Ingredients:
3 hard-boiled eggs
1 onion, thinly sliced
1 tomato, pureed
2 tbsp coconut oil
½ tsp fennel seeds
½ tsp ginger-garlic paste
1 green chilli
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp black pepper powder
½ tsp garam masala
½ cup coconut milk
Salt, to taste
2-3 sprigs fresh curry leaves
Method:
1. Heat the oil in a heavy-bottomed wok.
2. Add the fennel seeds and curry leaves.
3. Once these stop crackling, add the onions.
4. Saute the onions until they start turning brown, then add the ginger garlic paste.
5. Mix well and saute until the raw smell is gone.
6. Now add the turmeric powder, red chilli powder, black pepper powder, garam masala powder and salt.
7. Mix well and cook for a minute.
8. Add the tomato puree and mix well.
9. Cook until the gravy starts releasing oil.
10. Meanwhile, make slits on the eggs.
11. Add the eggs to the Nadan Mutta mix and stir fry for a minute.
12. Now add the coconut milk, mix well and cover to cook for two more minutes.
13. Serve the Nadan Mutta Curry while hot with fresh Appams.
Image credit: Google Images/yummytummyaarthi
Gothambu Appam
Everybody knows Appams are made with rice flour, but many beyond Kerala are unfamiliar with Gothambu Appam, which roughly translates to whole wheat flour appam. This Appam variety is prepared especially during festivals like Ganesh Chaturthi and Kathigai Deepam, but is also eaten regularly for a wholesome breakfast.
Ingredients:
2 cups wheat flour
1 cup coconut, grated
Sal, to taste
½ tsp active dry yeast
2 tbsp sugar
1 tsp cumin seeds
4.5 cups water
Method:
1. Place the yeast in a bowl of water and sugar, cover it and rest for 15 minutes.
2. Place the flour in a large bowl and gradually add water to make a batter like a dosa batter.
3. Place the coconut and cumin seeds in a grinder and grind into a fine paste.
4. Now add the yeast mix, salt and the coconut-cumin mix into the large bowl of flour batter.
5. Mix well, cover and let the batter rest overnight so that it ferments properly.
6. To make the Gothambu Appam, heat an Appam wok and pour in one ladle of the fermented batter.
7. Spread the batter in a round shape around the Appam wok.
8. Cover the wok and cook until the Appam is ready.
9. Use a spatula to remove the Appam from the wok and serve it while hot with curry.
