Paniyaram Muttai Masala Recipe - Spicy Egg Curry Made In Paniyaram Pan

Step 1: To begin making the Paniyaram Muttai Masala Recipe, we will firstly dry roast the whole spices for the Muttai Masala gravy in a heavy bottomed pan

Step 2: Heat a pan, add cumin seeds, coriander seeds, fennel seeds, peppercorns, chana dal and dry red chilli

Step 3: Roast the spices until the spices get aromatic and the chana dal turns brown

Step 4: Turn off the heat and allow to cool

Step 5: Once the muttai masala spices have cooled, grind the roasted spices in a mixer into a smooth powder

Step 6: Next, we will make the tomato and onion gravy

Step 7: Place a heavy bottomed pan on medium heat and add one tablespoon of oil

Step 8: Once the oil is hot, add in the chopped ginger, garlic and onions until the raw smell goes away and the onions are lightly browned

Step 9: Add in the chopped tomatoes and tamarind paste and saute until the tomatoes are soft and mushy

Step 10: Allow this mixture to cool down

Step 11: Add the tomato onion gravy along with the grated coconut and grind to a smooth paste with a little water

Step 12: Keep aside

Step 13: Place a heavy bottomed pan on medium heat and add a teaspoon of oil

Step 14: Once the oil is hot, add mustard seeds and wait for it to crackle

Step 15: One the mustard seeds have crackled, add in the curry leaves and the tomato onion gravy

Step 16: Add a little water to get desired gravy consistency - about 1 cup of water would be good to start with

Step 17: Next add the ground and roasted muttai masala spice masala powder and give it all a good stir until the masalas are well combined

Step 18: The next step is to make the Muttai Paniyaram

Step 19: In a mixing bowl, break the eggs, add the chopped green chilies, salt, and chopped coriander and mix well

Step 20: Heat a paniyaram pan, add in a little oil into each cavity; once the pan is well heated, drop a tablespoon of the egg mixture into each cavity

Step 21: Cover the pan and allow it to cook

Step 22: After a couple minutes you could add a little more oil and then flip the eggs so it can get cooked from both sides

Step 23: Once this is done, add the muttai paniyaram to the masala gravy and let it cook for another minute

Step 24: Check the salt and spices and adjust to suit your taste

Step 25: Garnish the Paniyaram Muttai Masala Recipe with chopped coriander leaves and serve

Step 26: Serve the Paniyaram Muttai Masala Recipe with Malabari Parotta Without Egg Recipe (Kerala Parotta) or Jeera Rice (Pulao) Recipe (Cumin & Ghee Flavored Rice) and Burani Raita for a wholesome meal