Mutta Mala And Kinnathappam

Served HotServed Hot Non VegetarianNon Vegetarian
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Listed in : Non-Vegetarian , Non-Vegetarian Eggs

Kerala Malabar Muslim cuisine is famous for special Mopplah flavours, which are influenced by various foreign influences. The Arab influence is evident in some of the dishes like Alisa, a wholesome wheat and meat porridge. Certain variety of dishes like pathiri, chicken curry, unnakayi, adakupattiri, jeerakanji, meen pattiri, arikkadukka, aripathiri, mutta mala ( made of the yolk of eggs prepared with out a trace of oil ) are the speciality of the Mopplahs. Most popular dish is mutton biryani.

Servings: 3 Preparation time:
  • For Mutta Mala:
  • Egg, Whole, Raw, Anda eggs - 15
  • Brown Sugar, sugar - 500gms
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water - 3cups
  • For Kinnathappam:
  • Egg, Whole, Raw, Anda eggs - 15
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi cardamom powder - 6 nos.
  • left over syrup from mutta mala

Instructions (Preparation Steps):

  • Separate the yolks and whites of the egg. Keep the whites for kinnathappam.
  • Strain the egg yolk through a muslin cloth into a clean dry bowl.
  • Clean a coconut shell and make a very small hole at the center.
  • Put sugar and 2 cups of water in a wide heavy vessel. Add a little egg white, rubbing it
  • well.
  • Place it on the fire. When it boils remove all the scum.
  • Remove it from the fire and strain through a muslin cloth.
  • Heat it again and make syrup of one string consistency.
  • Take the coconut shell and fill it with egg yolk, stopping the hole with the finger.
  • Remove your finger and pour the yolk in the boiling syrup in a circular motion to form
  • chain like strings.
  • Pour it continuously until the egg yolk in the shell has all been used up. By this time the
  • yolk will be cooked.
  • Reduce the heat and sprinkle a little cold water.
  • Remove the egg strings from the syrup with out breaking them.
  • Spread in a thali and keep slightly raised to remove the excess syrup.
  • Use up all the eggs yolks this way. When the syrup becomes thick add a little water to
  • bring it back to one string consistency.
  • Arrange the mutta mala or the garlands in a large plate and put kinnathappam in the
  • middle.

Cook's Tip:
While boiling potatoes and eggs, add little salt so, they do not break and are well boiled.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
To prevent ants in the sugar, put 5-6 cloves in the box of sugar.


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