Varutharacha Egg Curry (Mutta curry)

Thenga Varutharacha  Egg Curry (Mutta Curry) -  A fantastic main curry with rotis / parotta / appam / idiyappam / pulao .., made of  dry roasted coconut paste !!

Serves: 4

Ingredients

For dry roasted coconut paste:

 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity)  / or  1/2 coconut, grated (Please use mature coconut (mootha thenga))

8 dried red chillies (medium size) or 6 big size

1 1/2 tablespoon / 6 teaspoon  coriander seeds (kothamalli)

3 cloves

3 cardamoms

1 cinnamon stick (1 – inch size)

1/2 teaspoon turmeric powder (optional)

Method

Heat an iron kadai. Dry roast grated coconut for 10 - 12 minutes on a low to medium heat or until the moisture completely dries up from the grated coconut and also started getting light brown color.

At this point, add dried red chillies,  coriander seeds, cloves, cardamom and cinnamon. Dry roast on a low to medium heat for another 12 - 15 minutes or till golden color and fragrant.  One can notice a color change in red chillies, grated coconut and also a nice aroma. Transfer the coconut mixture into a small  mixer bowl and make a smooth paste. Sprinkle 1 – 2 tablespoon water when making paste. (also oil from the roasted coconut may leaves from the sides of the mixer bowl, if the coconut is mature).

For the curry:

1 tablespoon oil

2 onion, thinly sliced

6 garlic cloves, thinly sliced

1/2 - inch piece ginger, thinly sliced

6 curry leaves

4 boiled eggs

1 cup / 200 ml / 8 oz water

¾ teaspoon salt (or to taste)

2 teaspoon chopped coriander leaves (optional)

Method

Heat oil in a pan or karahi. Add thinly sliced onion and fry till golden color on a medium to low heat.

Add thinly sliced ginger and garlic. Fry on a low heat for 3 - 4 minutes until light golden color.

Add curry leaves and gently stir well.

Add dry roasted coconut paste and stir on a low heat for 1 – 2 minute.

Add 1 cup / 200 ml water and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a medium to low heat for 10 – 12 minutes until the gravy slightly thickens.

Now add boiled eggs carefully, cover with a lid again and cook on a low heat another 5 – 7 minutes. Sprinkle chopped coriander leaves (optional) when serving.