Varutharacha egg curry recipe is a Kerala style egg curry in a roasted coconut gravy. Roasted coconut lends flavor to this delicious egg curry. Most of the South Indian recipes generally include coconut which lends a nice creamy texture to curries.
This recipe too has coconut, only that it is roasted well before adding to the curry. The roasted coconut lends loads of flavor to the curry and makes it aromatic and delicious.
This curry, apart from another Kerala style egg roast, goes very well with breakfast dishes like puttu, idiyappam or chapathis. It tastes good with rice too.
Eggs being rich in proteins are great to be included in our diet while coconut is a rich source of dietary fiber. Lets move on to the recipe for easy varutharacha mutta curry.
How to make Varutharacha Egg Curry step by step
- Boil the eggs, remove the skin and set aside. Grate the coconut.
- Dry roast the grated coconut on a medium flame till it changes color to brown. Add red chilli powder and coriander powder and roast till the raw smell goes and you get a good aroma.
- Heat oil in a pan. Add mustard seeds. Once they splutter, add onions, green chilli, ginger, garlic and curry leaves and fry till onions turn almost golden brown.
- Next add chopped tomatoes, salt and turmeric powder and fry till tomatoes get mashed.
- Then add the ground roasted coconut paste along with garam masala powder.
- Now dd water and cook for 5-6 minutes or till it thickens slightly on medium-low flame.
- Finally make slits on the boiled eggs and gently add the eggs to the gravy. Let the gravy cook for another 2 minutes on medium flame.
- Varutharacha egg curry is now ready to be served.
Kerala Style Varutharacha Egg Curry | Varutharacha Mutta Curry Recipe
Varutharacha Egg Curry | Mutta Curry recipe
Ingredients
- 4 eggs
- 1 onion medium-sized
- 4 garlic cloves
- 1 green chilli
- 1/2 inch piece ginger
- 1 tomato medium-sized
- 3/4 cup grated coconut
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/2 tsp mustard seeds
- A few curry leaves
- Coriander leaves for garnishing
- 1 tbsp oil
- Salt to taste
Instructions
- Hard boil the eggs, remove shells and make 2-3 slits on the eggs. Keep aside.
- Meanwhile, finely slice onions, chop tomatoes and slit the green chilli. Mince garlic and slice ginger.
- In a pan, dry roast the grated coconut on a medium-low flame till it changes color to brown.
- Add coriander powder and red chilli powder and roast on low heat till the raw smell goes.
- Let this coconut mixture cool down and grind it to a fine paste adding little water.
- Heat oil in a pan. Add mustard seeds. When mustard seeds splutter, add onion, green chillies, garlic, ginger and curry leaves.
- Saute till onions turns almost golden brown brown.
- Now add chopped tomatoes, salt and turmeric powder.
- Fry for 2 minutes. Then add the ground coconut paste and garam masala powder along with 1 cups of water.
- Mix well and let this cook for around 5-6 minutes or till the gravy thickens slightly.
- Finally slide in the boiled eggs and gently mix. Let the gravy cook for another 2 minutes and switch off the flame.
- Varutharacha egg curry is now ready to be served.
Notes
- Make sure you don’t over-roast the coconut when dry roasting it.
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