Mutta or Egg Thoran

Egg thoran is a simple and lovely recipe which can be have during lunch or dinner as side dish

 

Ingredients

• Egg – 02 nos
• Onion – 01 no chopped
• Green Chili – 03 or 04 nos (Adjust according to spice tolerance)
• Turmeric Powder – ¼ tsp
• Curry leaves – Few
• Coconut – ½ Cup
• Pepper Powder – ½ tbsp
• Salt to taste
• Oil – 1 tsp

Method

1. Heat 1 tsp of oil in a pan.
2. Add chopped onion and green chili.
3. When onion becomes soft, add turmeric powder and curry leaves and mix well.
4. Add beaten egg on it.
5. When egg is half cooked, add coconut mix well and cook for 3 to 4 min.
6. Add pepper powder and mix well.

Serve Hot 

Mackerel or Bangada or Aiyla curry with coconut

Mackerel, also known as Bangda or Aiyla is a deep water sea fish . They are cylindrical shaped and slim fish and are of many varieties. The health benefits of mackerel are many and thus considered to be 1,500 times better than medications. The health and nutritional benefits of eating mackerel are as below.

Health Benefits of Mackerel

• Mackerel fish is very effective in regulating hormonal levels and also improves the elasticity of blood vessels and capillaries.
• It helps in lowering cancer-causing agents and thus prevents the risk of many cancers.
• It is beneficial in lowering bad cholesterol levels as it has the property of reducing blood coagulation.
• Mackerel fish even lowers high blood pressure levels.
• It helps in treating migraine headaches, arthrosis and arthritis conditions. It even enhances memory by improving the activity of the brain.
• Mackerel prevents heart related disorders, improves organ functions that are weakened by illnesses, strengthens immune system and regulates metabolism.

 

 Aiyla or Mackerel Coconut Curry

Ingredients

Mackerel - 02 nos

Tomatoes – 01 no

Ginger - ½ inch piece chopped

Green chili - 3-4 chopped (Adjust according to spice tolerance)

Tamarind - one lemon size

Coriander Powder- 01 tsp

Turmeric Powder- a pinch

Chili Powder- 02 tsp

Salt to Taste

For Seasoning 

Red Chili – 02 nos

Mustard - 02 tsp

Curry leaves - 02 springs

Coconut Oil - 02 tbsp

To grind 

Shredded coconut – ½ Cup

Small red onion(Sambar onion) – 03 nos

Method

1. Wash and clean the fish
2. Add fish to tamarind water. 
3. Add tomato, green chili, ginger and curry leaves.
4. Boil it till it thickens little and add grinded coconut and boil it again till fish cooked well .
5. Season with the item mentioned in For Seasoning.

Serve Hot with Rice

Note: It taste even better when tamarind is replaced by Cocum/kudampuli