Egg Chutney Kebab

Ramadan Kareem! The holy month of Ramadan started last week. Some of you sent me email asking for  special Ramadan recipes. That’s when I was reminded about the Malabar Cuisine cookery book I bought from Kerala last year. Though I had bookmarked many recipes in that book, didn’t get a chance to try any. So what’s a better time than this to try out the Malabar delicacies?

This recipe is completely new to me. I’ve always noticed that egg plays an important role in Malabar cuisine. They use egg as a main ingredient in a variety of dishes and this one is no exception. This can be served as a tea time snack or as a starter. I was a bit skeptical about how it would turn out but I was surprised with the end result. How such simple ingredients can be turned into something this beautiful still astonishes me. Hope you like it too.

Here is the recipe:

1. Eggs (hardboiled & cut lengthwise) – 4
2. Egg white, lightly beaten – 2
   Oil – for deep frying

For Chutney

1. Coconut, grated – 3/4 cup
   Green chillies – 2
   Ginger & garlic – 1/2 – 1 tsp, each
   Coriander leaves – a big handful
2. Lemon juice – 1 tsp
   Salt

Grind coconut, green chillies, ginger, garlic & coriander to a paste. Add a little water, if required. Add lemon juice & salt to the coconut chutney & mix well. Take a piece of boiled egg and cover with chutney over the cut surface.

Evenly dip in beaten egg whites and fry carefully.  Repeat the process with all the eggs. Serve hot with tomato sauce/ketchup.

Check out the other egg recipes here:

• Sukhiyan (Kerala Snack)
• Dal Makhani
• Chocolate Fruit Cake
• Kadala Curry

MariasMenu is a popular food blog written by Maria Jose with its no nonsense simple, tasty and delicious recipes – all tried and tested by readers, family and friends alike. Read more about Maria and her venture.