Ulli Chammanthi/ Onion Chutni / Red chilly chutni

Onion chammanthi

Spicy onion Chutni

Serves : 4

Cooking time (approx.):  20 minutes


Shallots /  Cheriya ulli – 15

Red Chillies  – 9

Ginger –  A small piece

Curry leaves –  Few leafs

Tamarind  water(Vaalan puli)- a gooseberry(nellikka) size socked in hot water

Salt – to taste

Coconut oil – as needed

Jaggery / Sarkkara- 1 piece( optional to make chamanthi sweet)

Method of Preparation:

Saute the red chillies and Small onion/Shallots  in  heated oil for  3-4 minutes.

Grind all the ingriedients  except coconut oil to make coarse paste.

Add some cocounut  oil to paste


Spicy Egg Roast Kerala Style/ Mutta Roast

Mutta Roast

Serves : 3

Cooking time (approx.):  35  minutes



Hard boiled eggs- 3 nos

Onion sliced finely- 1 big

Ginger chopped- 1 table spoon

Garlic chopped- 1 table spoon

Kashmiri Chili powder- 1-11/2 tsp

Coriander powder- 1 1/2 tsp

Turmeric powder- 1/4 tsp

Meat masala/Egg masala- 2tsp ( or use 1/2 tsp garam masala and 1/2 tsp Pepper powder)

Tomato chopped finely- 1 small

Coconut  Milk – 1 cup

Curry leaves- Few

Mustard seeds


Salt to taste



  • Remove the shells of the hard boiled eggs  and cut each egg into half if desired
  • Heat oil in a pan ,add mustard seeds and let it splutter.
  • Add curry leaves,ginger and garlic and sliced onion ,saute till onion turns golden brown.
  • Add tomatoes and salt to taste.
  • Add chili powder,coriander powder,turmeric powder and meat masala and saute till tomato is completely cooked.
  • Add Coconut Milk.
  • Add the sliced egg ,and cover the egg pieces with the gravy carefully.
  • Cover and cook for a minutes on low flame.
  • Add Chopped coriander and serve.


This curry goes well with appam, idiappam or chapathi.