INGREDINETS:
- Egg - 2 nos
- Grated Coconut – 1/2 cup
- Onion – 1 medium (Sliced half length wise)
- Shallots – 10 nos. (Sliced into half)
- Garlic – 2 cloves, chopped into fine pieces
- Ginger – 1 inch piece , chopped into fine pieces
- Tomato - 1 medium (Sliced into small pieces)
- Curry Leaves - Few
- Coriander Powder – 1 tsp
- Red Chilly Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Chicken Masala Powder – 1/2 tsp
- Salt – to taste
- Mustard Seeds – 1 tsp
- Cooking Oil – 3 Tbsp
METHOD:
- Heat 1 tbsp of oil in a medium pan and roast the grated coconut.
- Once it turns light brown add coriander powder, red chilly powder and roast it well.
- Once roasted, transfer to a bowl and allow it to cool.
- Grind this into a paste using a mixer/grinder.
- Boil the eggs, remove the shell and keep it aside after slicing in to half.
- Heat 2 Tbsp of oil in heavy bottomed pan and add ginger, garlic and shallots and sauté well.
- Add sliced onions and sauté again.
- Add salt, turmeric powder, chicken masala and mix well.
- Add sliced tomato and mix well . Pour 1/4 cup water.
- Then add the ground coconut paste with 1/2 cup of water.
- Cook for about 5 to 7 minutes. Once ready transfer it to a bowl.
- Add the sliced egg pieces and mix with the masala softly without breaking the eggs. Check for the salt.
- Heat 1 Tbsp of oil in a small pan.
- Splutter mustard seeds in it and add curry leaves.
- Transfer it over the cooked curry.
- Varutharacha Mutta Curry/Egg Curry with Roasted Coconut and Spices is ready to serve.
- You can serve it with Puttu, Naan, Appam, Chappathi, White Rice etc.