Varutharacha Mutta Curry | Roasted coconut egg curry | Egg curry

INGREDIENTS
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Eggs, peeled, boiled - 5nos
Grated coconut - 1 cup
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp

Garam masala -1 tsp
Small onion - 3 nos(sliced)
Salt - to taste
Garlic - 2 nos
Ginger - 1 piece
Peppercones - 1/4 tsp
Curry leaves - few
Onion - 2 medium( sliced)
Green chilli - 1 no
Tomato - 2 medium (chopped)
Coconut oil or any oil of your choice - 3 tbs

Cooking Method
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- Heat 1 tbs of oil in a pan.
- Add small onion sliced,garlic chopped,ginger chopped and pepper corns.
- Saute it for 1 minute.
- Add grated coconut,curry leaves and saute well in medium flame.
- When coconut turns brown colour slow the flame, add coriander powder,red chilli powder and mix it well.
- Saute it for 1 min and switch off the flame.
- Set the roasted coconut aside to cool down.
- When the roasted coconut cools down add this mixture to blender.
- Grind roasted coconut with little water.

- Heat 2 tbs of oil in a pan.
- Add sliced onion,green chilli and salt.
- mix it well, saute it well till onion turns light golden colour.
- Add sliced tomato, mix it well cover it and stir occasionally.
- Saute till tomato get soft and mashed.
- Add ground paste and mix well.
- Add water(you can add water depending upon how thick and thin gravy want for your egg curry) and salt , mix it well.
- When gravy start to boil and gravy is thickened add boiled egg. and few curry leaves and garam masala (1 tsp).
- Cover it and cook for 2 min in low flame.
- Egg curry is ready.
Enjoy varutharacha mutta curry or eggs in roasted coconut gravy along with rice, appam, idiyappam, puttu or bread


#claypotrecipes #muttacurry #eggcurry


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