Mutta Surka and Mutton Curry

Mutta Surka

egg surka

Ingredients for Mutta Surka (Egg Surka):

1. Parboiled rice (Puzhungalari) – 1 cup

2. Eggs – 2

3. Salt – For taste

4. Oil – For frying

How to prepare Mutta Surka (Egg Surka)?

1. Wash rice and soak it overnight.

2. Next day morning, grind it to a batter adding no or very less quantity of water.

3. After grinding it to a fine paste, add eggs and blend once for a second in the mixer.

4. Add salt and stir the batter well.

5. Heat oil and pour one big spoon of batter.

6. Deep fry your Surkas till both sides turn golden brown. Both sides should be fried well.

Note: When you pour batter in hot oil, it should rise up like a bubble or form bubbles on its surface before you flip the other side. You can serve it with any non-vegetarian curry of your choice.

Mutton Curry

Ingredients for Mutton Curry:


1. Mutton – ½ kg

2. Cashews – 25 gm

    Coconut scrapped – 1 big spoon

    Cloves – 2

    Cinnamon – 1 piece

    Cardamom – 2

3. Oil – 2 big spoons

4. Onions chopped – 2 cups

    Curry leaves – 2 stalks

5. Garlic paste – 1 big spoon

    Ginger paste – 1.5 small spoons

    Green chillies – 4, chopped

    Tomatoes chopped fine – ½ cup

    Kashmiri chilli powder – 2 or 3 small spoons

    Coriander powder – 1 big spoon

    Pepper powder – ¼ small spoon

7. Water – ½ cup

8. Salt – For taste

9. Ghee – 1 small spoon

10. Coriander leaves – To decorate

How to prepare Mutton Curry?

1. Clean mutton and cut into pieces.

2. Mix together ingredients no: 2 and make a fine paste using a mixer.

3. Heat oil in a cooker and sauté onions and curry leaves.

4. When it turns golden brown, add ingredients no: 5 and sauté well.

5. Add ingredients no: 6, reduce to low flame and sauté again.

6. When raw smell goes out, add mutton, salt and water and mix well.

7. Close the cooker lid and cook in high flame till first whistle.

8. Reduce the flame and cook for 10 more minutes.

9. Put off the flame and allow the pressure to drop to zero.

10. Open the lid and add cashew paste.

11. Boil for 5 more minutes.

12. Add ghee and coriander leaves and put off the flame.

13. Serve hot with Surka.

Courtesy: Vanitha Magazine July 15-31, 2015 

Also read a few more mutton curry and side dish recipes:

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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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