Egg ball Moilee

Egg ball Moilee 

Step 1

Ingredients

• Egg – 3 nos
• Ginger – 1 tsp (finely chopped)
• Green chilly – 1 (finely chopped)
• Salt – as needed
• Onion – 3 tbsp (finely chopped)

Preparation

In a mixing bowl add all the above ingredients and beat well.Grease a pancake popper pan (Unniyapam or paniyaram pan) with little oil and pour the egg mix. Flip and cook both sides. Prepare all the egg balls similarly. If you don’t have the mentioned pan, you can make moilee with boiled egg, poached egg, fried egg or omelette pieces.

Step 2

Ingredients

• Coconut oil – 2 tbsp
• Mustard seeds – ½ tsp
• Cinnamon stick – 1 inch piece
• Bay leaf – 1 no
• Cardamom – 3 to 4 nos
• Cloves – 3 to 4 nos
• Ginger – 1 tsp (thin, long sliced)
• Garlic – 1 tsp (thin, long sliced)
• Onion – 1 big (thin sliced)
• Green chilli – 2 nos (slit lengthwise)
• Salt – as needed
• Coriander powder – 1 ½ tsp
• Fennel powder – 1 tsp
• Black pepper powder – 1 tsp
• Coconut milk – 2 cup (thin)
• Coconut milk – ½ cup (thick)
• Vinegar – 1 tsp
• Tomato – 1 no (sliced)
• Curry leaves – handful
• Coriander leaves – handful (chopped)

Preparation

In a heated pan add oil and when the oil is hot add mustard seeds. When the seeds start to pop, add cinnamon stick, bay leaf, cardamom, cloves and saute for a while. Then add ginger, garlic, onion and green chilli – saute by adding little salt, till onion turns soft. Now add coriander, fennel, black pepper and turmeric powders and saute till fragrant. Add thin coconut milk, few curry leaves, salt as needed and mix well. Cover and bring it to boil. Then add vinegar and tomato – cook for a while to just soften the tomato pieces. Now add the egg balls (step 1), thick coconut milk and curry leaves. Mix well. Do not boil after adding the thick coconut milk. Sprinkle a pinch of black pepper powder and add some coriander leaves. Egg moilee is ready to be served.

Refer video below for details: