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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



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


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.

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 40m

Keywords: varutharacha mutta curry

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