Varutharacha Mutta Curry / Eggs in a Roasted Coconut Sauce

Varutharacha Mutta Curry

Ingredients (Serves 6)

1. Eggs(kozhi mutta or tharavu mutta) – 6

2. Onion – 1 medium, sliced and halved

Ginger – 1/2 inch, thinly sliced

Garlic – 3 – 4, chopped

Green chilies – 2, slit

Curry leaves – 1 sprig

3. Turmeric powder – 1/4 tsp

4. Tomato – 1 medium, sliced

5. Fennel powder – 1/2 tsp (You can use garam masala powder instead)

Garam masala powder – 1/4 – 1/2 tsp

6. Salt – To taste

7. Oil – 1 tbsp

8. Mustard seeds – 1/4 – 1/2 tsp

Dried red chilies – 2

To roast and grind

9. Grated coconut – 1 + 1/4 cup

10.Chilly powder – 3/4 tsp

Coriander powder – 1 tsp heaped

Pepper powder – 1/2 tsp

Heat a pan and add the grated coconut. Stir until it turns brown (it need not be dark brown like theeyal). Switch off. Add the spice powders numbered 10 and mix well. Cool down. Powder this roasted coconut mixture in a mixer. Add a little water and grind to a very fine paste. Set aside.

Method

1. Hard boil and shell the eggs and keep aside.

2. Heat oil in a cheena chatti / any pan at medium heat. Add onion, ginger, garlic, green chilies, little salt and curry leaves. Saute until onion turns light brown. Add turmeric powder and tomato pieces. Saute for 3 – 4 minutes until tomato turns mushy. Add the ground roasted coconut mixture, fennel powder, garam masala powder, around 1.5 cups of water and enough salt. Bring to a boil and cook for about 8 – 10 minutes at medium-low heat. Halve the eggs and add to the gravy. Mix gently. Bring to a boil, cook for a few minutes and switch off.

3. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the curry. This goes really well with rice, chapatis, puttu, idiyappam, palappam etc.