Kerala Style Varutharacha Mutta Curry Recipe
Varutharacha Mutta Curry Recipe is a finger licking good egg curry recipe from Kerala. Boiled eggs are dunked in a robust gravy goes well along with hot steamed rice, kerala parotta or even an appam.
Varutharacha Mutta Curry Recipe is a popular Kerala egg curry recipe. The eggs are hard boiled and is added to a spicy coconut based gravy. This flavourful and easy to prepare egg curry can be served at home for a weekend brunch.
Did you know: A boiled egg contains about 6% of recommended Vitamin A, 5% of folate, 10-15% Vitamin B complex and 22% of selenium of the RDA. This also has good proteins and less calories (about 77).
Serve Varutharacha Mutta Curry Recipe along with No Yeast Kerala Style Appam Recipe, for breakfast.
Or serve Varutharacha Mutta Curry Recipe along with Kerala parotta and Spiced Ghee Rice Recipe | Neychoru for simple dinner.
If you like this recipe, here are more egg curry recipes to try
10 M
30 M
40 M
4 Servings
Ingredients
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For Coconut Masala
- 1/2 teaspoon Fennel seeds (Saunf)
- 1 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Whole Black Pepper Corns
- 5 Byadagi Dried Chillies
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- Fresh coconut , grated For Gravy
- 4 Whole Eggs , boiled
- 2 tablespoons Coconut Oil
- 1/4 cup Pearl onions (Sambar Onions) , cut into quarters
- 2 sprig Curry leaves , roughly torn
- 1 inch Ginger , finely chopped
- 5 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 2 Tomatoes , finely chopped
- 1 Tomatoes , finely chopped
How to make Kerala Style Varutharacha Mutta Curry Recipe
To begin making the Varutharacha Mutta Curry Recipe, we will first boil the eggs in water for about 10 to 12 minutes. Allow it to cool. Once cooled peel them and set them aside.
To make the roasted coconut spice mix, heat a pan over medium heat; add the fennel seeds, coriander seeds, whole black peppercorns, dry red chillies, clove, cinnamon stick and cardamom.
Allow the spices to sizzle for about a minute. Add the grated coconut and roast along with the spices until the coconut starts releasing an aroma. Stir the mixture every few minutes, to ensure it roasts evenly.
Once the coconut turns into a lovely brown colour, turn off the heat and allow the roasted spices to cool down. Once cooled transfer the coconut spice mix into a mixer jar and grind into a fine paste adding 1/4 cup of water.
To make the gravy, heat a kadai with coconut oil on medium heat. Once the oil is hot add the onion, ginger, garlic and curry leaves and saute until the onions are translucent and golden brown in colour.
Once the onions are roasted, add the chopped tomatoes, sprinkle some salt and water, cover and cook until tomatoes turn mushy.
Once the onion-tomato mixture has come together, add in the roasted and ground spice paste to the pan and allow it to cook for about a minute.
To this add the boiled eggs, one cup of water and give the Varutharacha Mutta Curry a brisk boil . Check the salt and spices and adjust the seasoning according to taste.
Garnish the Varutharacha Mutta Curry with Coriander leaves and serve hot.
Serve Varutharacha Mutta Curry Recipe along with No Yeast Kerala Style Appam Recipe, for breakfast.
Or serve Varutharacha Mutta Curry Recipe along with Kerala parotta and Spiced Ghee Rice Recipe | Neychoru for simple dinner.
