Masala Eggs / Uppu Motte / Devilled Eggs

Uppu Motte / Mangalorean Masala Eggs With Video

I started making short cooking videos to keep myself from being bored during the lockdown earlier this year and I must say I have learnt a lot about myself, about technology, about food and cooking and also how to engage an audience.

Here’s the recipe for Uppu Motte / Mangalorean Masala Eggs with Video, a classic Mangalorean dish that happens to be one of my favourite foods which I just showed you how to make on my Facebook Page, The Versatile Housewives.

Uppu Motte / Mangalorean Masala Eggs With Video

The Ingredients Uppu Motte / Mangalorean Masala Eggs With Video

4 eggs

1/4 tsp to 1 tsp Masala Powder or chilli powder to taste ( Any Masala Powder can be used)

salt to taste

1 tsp oil

Method For Uppu Motte / Mangalorean Masala Eggs With Video:

Heat water with 1 tsp vinegar and gently add eggs when bubbles begin to form in the water. Boil eggs for 10 minutes ( should be hard-boiled). Remove and plunge into cold water to stop the cooking process. Keep aside for 15 minutes. Peel and keep aside till required.

Heat 1 tsp oil in a small pan till smoking hot. Remove from heat and add the salt and chilli powder. Mix together and tip the eggs into the pan. Shake the pan gently ensuring all the eggs are covered with the masala. Garnish with anything green ( I used tulsi/ holy basil) and serve hot or cold. Uppu Motte or Masala Eggs can be used as a sandwich filling, a snack or a side dish and used to be served to visitors in Mangalore in olden days.

By the way Uppu means salt and Motte means Egg in Kannada the state language of Karnataka. Kannada is one of the languages spoken in Mangalore.