Egg curry/Varutharacha Kerala style mutta curry

This is a spicy curry tradionally made only in Kerala with the splendid aroma of roasted coconut. People in Kerala make most of their curries with thenga(coconut) either in fresh ground form (ground with water or yogurt) or in the roasted form. The roasted coconut diffuse an aroma which recalls moms cooking.

Ingredients:-


For frying coconut:-


Cococnut-1 cup
Fennel seeds- half tspn
Shallots(small onions/ pearl onions)- 4,5


For gravy:-


Oil-1tblspn
Mustard seeds- half tspn
Curry leaves- 5( 1 sprig)
Onions sliced-2medium sized
Green chillies split open-4
Ginger freshly sliced- 1 tblspn
Garlic sliced- 2 cloves
Tomato- 1
Red chilli pwdr-3/4 tspn
Turmeric pwdr- half tspn
Coriander pwdr- 2 tspn
Garam masala- half tspn( OR cloves-2, cardamom one inch long stick-2)
Water-3cup
Salt to taste
Egg 4 boiled


Directions:-

• Take a nonstick pan or a wok and fry the coconut and fennel and shallots for about half an hr untill it turns brown as shown in the picture. Do this at a medium-low flame, not to burn it.
• Now let us make the curry.
• Take a deep pan and heat oil. Splutter mustard seeds and curry leaves in it.
• To this add the onions, green chillies, ginger and garlic. ( If u r using cloves and cardamom instead of garam masala add them at this stage)
• Saute the onions till transparent and soft. 
• Now add the dry spices- chilli pwdr, turmeric pwdr, garam masala, and coriander powder and give a mix with a wooden spoon at high flame for 2 min and reduce the flame to medium. Do not add water in this stage. (this process is simply to roast the dry spices. You can even roast the spices alone in a separate pan and then add to the curry)

• Now add the roasted coconut and 3 cups of water and salt to taste. 
• Boil this for another 7 min at moderate flame with the lid on.
• Throw in the boiled egg.
• Serve hot with steamed rice cakes(puttu), rice noodles( idiyappam), Rice pancakes( vellappams/ palappams), chappathi, paratha.

BON APPETITE :)