Egg Curry/Egg in Roasted Coconut Gravy/Mutta Thenga Varutharacha Curry


Eggs, boiled, peeled and slited – 5 nos
Coconut oil – 2 tbsp
Mustard seeds- 1/2 tsp
Onion, sliced – 1 medium
Green chilli – 1 no.
Ginger, chopped – 1 inch piece
Garlic, chopped – 2 nos
Coriander leaves, chopped – 2 tsp
Curry leaves

To roast and grind

Grated coconut  – 1 cup
Fennel seeds – a pinch
Cardamom – 1 no
Cinnamon stick – 1 inch piece
Cloves – 2 nos
Peppercorn – 1/4 tsp

Chilli powder – 1tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp

Heat 1 tsp of oil in a kadai. Add grated coconut and fry till light brown. Now add fennel seeds, cardamom, cinammon stick, cloves, peppercorn and fry till coconut is golden brown. When the coconut turns brown, add coriander powder, chilli powder and turmeric powder. Stir them. Immediately switch off the stove and transfer it into another plate. Leave this to cool down. Now transfer this to a blender. Add little water while grinding and grind them to a fine paste.

Heat oil in a pan. Splutter mustard seeds. Saute onion, chopped ginger, garlic and curry leaves. When onion turns light brown, add  ground paste, desired amount of water and salt. Bring this to a boil, add boiled egg. Cover with a lid and cook in a low flame. When the curry turns to a thick consistency, switch off the stove. Garnish with coriander leaves.

Serve hot with Puttu, Idiyappam, Appam, rice, etc. 

16 thoughts on “Egg Curry/Egg in Roasted Coconut Gravy/Mutta Thenga Varutharacha Curry”

  1. The curry looks yummylicious..One cup mentioned here..Is it the one we get in stores the 200 ml one.Could you please tell how many handfuls of .coconut..(to get an idea of the AMT of coconut)


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