Recipe for Varutharacha Mutta Curry – Roasted Coconut Egg Curry recipe. Egg curry made with roasted coconut masala and spices. Egg curry recipe with step by step pictures.
Egg curry in any form is welcome at our home. We all love eggs and this Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe is an excellent curry that goes well with idli and appam.
Idli Recipe
Kerala Style Appam Recipe
Here is how to make Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe
We will first make a roasted coconut masala. This recipe is made with coconut oil. If you do not want to use coconut oil, you can substitute it with vegetable oil. Heat oil in a pan and add in the cinnamon, cloves and fennel seeds. Sauté for a few seconds. Add in the garlic, ginger, green chillies, curry leaves and chopped onions. Sauté for a few minutes till the onions are soft.
Note: Do not add too much spices, garlic or ginger. It will over power the curry. A little goes a long way.
Add in the fresh shredded coconut and sauté till the coconut is nicely roasted and brown. Make sure to roast the coconut on a low flame so it does not burn. Getting the coconut nicely roasted is key to the recipe.
Once the coconut is nicely roasted and brown, add in the turmeric powder, coriander powder, black pepper powder and red chilli powder. After adding the spice powders, switch off the flame. Sauté for a few seconds. Make sure not to burn the spices. Remove from heat and let the mixture cool to room temperature.
Transfer the mixture to the mixie and add in a cup of water. Grind everything to a very smooth paste. Set aside.
Making the Egg Curry
Heat coconut oil in a kadai and add in mustard seeds and curry leaves. Add in the dried red chillies. Let the mustard seeds crackle. Add in the sliced shallots. Sauté for a couple of minutes.
Add in the finely chopped tomatoes and salt. Also add a big pinch of sugar. Cover the pan with a lid and cook the tomatoes on a medium flame until soft and mushy.
Add in the ground paste. Add 2 cups of water. Cover the pan with a lid and cook for 15 minutes on a medium flame.
After 15 minutes, add in the boiled eggs and let it simmer in the curry for a couple of minutes. Add in the coriander leaves and remove from flame.
Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe is ready. Serve hot with Idli, Dosa or Appam.
Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe
Recipe for Varutharacha Mutta Curry – Roasted Coconut Egg Curry recipe. Egg curry made with roasted coconut masala and spices. Egg curry recipe with step by step pictures.
- Total Time: 55m
- Yield: 6 1x
Ingredients
For the roasted coconut masala
1 teaspoon coconut oil
1/2 inch piece cinnamon
2 cloves
1/2 teaspoon fennel seeds
5 cloves garlic
1/4 inch piece ginger
1 sprig curry leaves
2 green chillies
1 small onion, chopped (about 1/4 cup)
1/2 cup fresh shredded coconut
1/2 teaspoon turmeric powder
1/4 teaspoon black pepper powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 cup water
For the curry
4 Eggs
2 tablespoon coconut oil
1/4 teaspoon mustard seeds
2 sprigs curry leaves
2 dried red chillies
5 Indian shallots, sambar onions, sliced
2 tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon sugar
2 cups water
3 sprigs coriander leaves, finely chopped
Instructions
Heat oil in a pan and add in the cinnamon, cloves and fennel seeds. Sauté for a few seconds. Add in the garlic, ginger, green chillies, curry leaves and chopped onions. Sauté for a few minutes till the onions are soft. Add in the fresh shredded coconut and sauté till the coconut is nicely roasted and brown. Make sure to roast the coconut on a low flame so it does not burn. Once the coconut is nicely roasted and brown, add in the turmeric powder, coriander powder, black pepper powder and red chilli powder. After adding the spice powders, switch off the flame. Sauté for a few seconds. Make sure not to burn the spices. Remove from heat and let the mixture cool to room temperature. Transfer the mixture to the mixie and add in a cup of water. Grind everything to a very smooth paste. Set aside.
Heat coconut oil in a kadai and add in mustard seeds and curry leaves. Add in the dried red chillies. Let the mustard seeds crackle. Add in the sliced shallots. Sauté for a couple of minutes. Add in the finely chopped tomatoes and salt. Also add a big pinch of sugar. Cover the pan with a lid and cook the tomatoes on a medium flame until soft and mushy. Add in the ground paste. Add 2 cups of water. Cover the pan with a lid and cook for 15 minutes on a medium flame. After 15 minutes, add in the boiled eggs and let it simmer in the curry for a couple of minutes. Add in the coriander leaves and remove from flame.
- Prep Time: 15m
- Cook Time: 40m
Keywords: varutharacha mutta curry
Akka does this recipe needs for 4 tomatoes you have mentioned 2 tomatoes twice. Kindly update. My cooking has improved from your recipes. Thank you
Thanks Swathi. 2 tomatoes are enough. I have updated the same.
Just curious, what do you have in the second bowl next to egg curry and appam?
sweet coconut milk.
I too love South Indian cuisine, bcoz it is less spicy, so real taste comes out
I will surely try this tasty curry Egg curry is my super fav ☺
Mam I loved your kadhai which brand is it can you share
Thank you. Kadai is an old one thats several decades old. that my mom passed on to me. There is no brand on the vessel.