When I was a little kid and comparatively new to the world of sin and crime, there were occasional instances where I had my brush with unlawful activities….like stealing toffees from the fridge or mom’s wallet….And apparently I was taught by the nuns in sunday class that all you need to confess it during confession to negate any after effects and maintain status quo….So it happened that this jolly good fella confessed one day to the priest…
“achoo….njan mutaayi kattu eduthu”
What followed was a lengthy sermon….
“makane…ee mutta eke ellavarkkum vendi ullathu alle…karthavvu orortharkkum arhikumbol mutta kodukkum……”
“but actually achoo….”
“ee thettinnu prayachittam aayittu….”
“entha mone ..nee ethra mutta kattu eduthathu….”
“achoo…njan mutta alla eduthathu…muttayyiyaaaaaa….”
I don’t remember what exactly transpired after that…but the achan had a lengthy pause….and I couldn’t stop laughing thinking this priest was assuming that I stole eggs all this time..
But history as is…Following the heartbreaking confession, I took a sudden liking for egg…probably it has to do with the remarkable similarity in shape with numbers that adorned in my progress report…Or it could be due to the fact that I was hen pecked as a little kid to eat more nutritious food… And to this day I have been laying my eyes on any kozhimutta or any kozhi planning to lay one in the vicinity.. To put it simply, Kozhimutta and me is epitome of a harmonious partnership that has withstood the test of time and the only crack in our relation was when I occasionally needed a bulls eye!
Dear readers, while the eggonomic benefits of consuming eggs during recession time should not be overlooked, we have to be careful not to put all eggs in one basket… Every egg has a character and personality of its own. A good egg connoisseur can make out which egg has to be boiled, which one has to be scrambled and which one is bulls eyed. Though only a few aashans are still alive who can claim to possess these skills, our state is lucky since a few in my family are the finest connoisseurs I know…If you think I am joking about how serious we are about eggs, even the place we settled down in Trivandrum was chosen after a lot of considerations, pondering over muttashasthra….at Muttada….
Although the mistake which happened to the priest as mentioned earlier in the post was a linguistic confusion, its true to an extend that humans have affinity to steal eggs. That’s why in Kerala the most reported thefts are eggs especially from kallu shaaps and hostel messes.. Infact people who could steal eggs from our college canteen were looked at with immense respect by juniors and professors alike. People used to line up in the streets to watch these folklore heroes walk up to the nearby restaurant where they sell their prized catches!!
Friends I can write eulogies about egg and its influence in our culture and heritage…but since it’s a food blog I ll rather share with you all a egg dish which was served for the French aristocracy during the times of Napoleon. It’s a exquisite French dish but MAY sound like a Kerala dish….anyways….
Hard boil 6-7 eggs, peel off the skin and slice into small pieces…
Heat vegetable oil on a cooking pan and sauté 3 big onions until they are transparent
Add 1 tsp of ginger-garlic paste, 3 thin sliced green chilies and plenty of curry leaves..
Once the raw smell of ginger is gone and the onions started browning, reduce the heat and add 2 tsp pepper powder, 1 tsp kashmiri chilli powder, 1.5 tsp coriander powder, 1 tsp turmeric powder and half tsp garam masala, salt to taste.
Sauté the entire mixture on medium flame until the masala’s are cooked..
Now add the sliced egg and crush it along with the onion mix using a spatula, Allow the egg yolk to get crushed and blend it suitably with the onion-spice mix…
Once the masala’s are coated properly garnish it with coriander leaves and cook in a low flame for 2 min.
The egg thoran is ready and is a lip smacking combo with rice and curd…
I must say it’s a very difficult recipe for people who are not versed with the nuances of cooking food…but maybe all you need is beginner’s egg…err…luck!! :-D