Mutta Ishtu ( Egg Stew) | How to make Mutta Ishtu ( Egg Stew)

By Sheena Omana Narayanan  |  13th Mar 2017  |  
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  • Mutta Ishtu ( Egg Stew), How to make Mutta Ishtu ( Egg Stew)
Mutta Ishtu ( Egg Stew)by Sheena Omana Narayanan
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About Mutta Ishtu ( Egg Stew) Recipe

Ishtu is a traditional side dish served for appam in Kerala, usually, ishtu is made out of mix vegetables cooked in coconut milk. We always eat egg made in masala or an omelet. I tried Egg Ishtu (stew) which turned out delicious.

Mutta Ishtu ( Egg Stew) is a delicious dish which is liked by people of all age groups. Mutta Ishtu ( Egg Stew) by Sheena Omana Narayanan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Mutta Ishtu ( Egg Stew) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mutta Ishtu ( Egg Stew) takes 15 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mutta Ishtu ( Egg Stew) is a good option for you. The flavour of Mutta Ishtu ( Egg Stew) is tempting and you will enjoy each bite of this. Try this Mutta Ishtu ( Egg Stew) on weekends and impress your family and friends. You can comment and rate the Mutta Ishtu ( Egg Stew) recipe on the page below.

Mutta Ishtu ( Egg Stew)

Ingredients to make Mutta Ishtu ( Egg Stew)

  • Boiled egg 4 Cut into 2
  • ginger 1 tsp grated
  • garlic 1or 2 (crushed)
  • green chillies 2 (slit long)
  • curry leaves few sprigs
  • onion 1 (thinly sliced)
  • coconut Milk 1/2 cup Thin and 1/2 cup thick
  • Boiled Mix vegetables 1 cup (carrot, potato and beans)
  • mustard seeds 1 tsp
  • small onion for seasoning 1 or 2 (sliced )
  • Redchillies 1-2 optional
  • pepper Powder 1 Tsp
  • cardamom 2 (powdered)
  • cloves 2 pieces
  • cinnamon stick 1 small piece
  • coconut oil
  • salt to taste

How to make Mutta Ishtu ( Egg Stew)

  1. Heat oil and cinnamon,cloves,onion,ginger ,garlic,green chillies and curry leaves fry until onion turns pink
  2. Add black pepper powder and cardamom powder and mix well.
  3. Also add mix vegetables and salt saute until veggies are coated with oil
  4. After 5 mins add thin coconut milk and little water and allow veggies to cook for few minutes
  5. Once veggies are soft add egg pieces and thick coconut milk, give a mix and switch off the flame
  6. For tempering heat coconut oil splutter some mustard oil add curry leaves,small onion and fry well.
  7. Pour this tempering in Egg stew and cover the lid immediately. Let it set for 10 mins to set all aroma of tempering
  8. Serve hot with any type of Appam

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