Recipe for Varutharacha Mutta Curry – Roasted Coconut Egg Curry recipe. Egg curry made with roasted coconut masala and spices. Egg curry recipe with step by step pictures.
Egg curry in any form is welcome at our home. We all love eggs and this Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe is an excellent curry that goes well with idli and appam. Idli Recipe Kerala Style Appam Recipe
Here is how to make Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe We will first make a roasted coconut masala. This recipe is made with coconut oil. If you do not want to use coconut oil, you can substitute it with vegetable oil. Heat oil in a pan and add in the cinnamon, cloves and fennel seeds. Sauté for a few seconds. Add in the garlic, ginger, green chillies, curry leaves and chopped onions. Sauté for a few minutes till the onions are soft. Note: Do not add too much spices, garlic or ginger. It will over power the curry. A little goes a long way.
Add in the fresh shredded coconut and sauté till the coconut is nicely roasted and brown. Make sure to roast the coconut on a low flame so it does not burn. Getting the coconut nicely roasted is key to the recipe.
Once the coconut is nicely roasted and brown, add in the turmeric powder, coriander powder, black pepper powder and red chilli powder. After adding the spice powders, switch off the flame. Sauté for a few seconds. Make sure not to burn the spices. Remove from heat and let the mixture cool to room temperature.
Transfer the mixture to the mixie and add in a cup of water. Grind everything to a very smooth paste. Set aside.
Making the Egg Curry Heat coconut oil in a kadai and add in mustard seeds and curry leaves. Add in the dried red chillies. Let the mustard seeds crackle. Add in the sliced shallots. Sauté for a couple of minutes.
Add in the finely chopped tomatoes and salt. Also add a big pinch of sugar. Cover the pan with a lid and cook the tomatoes on a medium flame until soft and mushy.
Add in the ground paste. Add 2 cups of water. Cover the pan with a lid and cook for 15 minutes on a medium flame.
After 15 minutes, add in the boiled eggs and let it simmer in the curry for a couple of minutes. Add in the coriander leaves and remove from flame.
Varutharacha Mutta Curry – Roasted Coconut Egg Curry Recipe is ready. Serve hot with Idli, Dosa or Appam.
For the roasted coconut masala
1 teaspoon coconut oil 1/2 inch piece cinnamon 2 cloves 1/2 teaspoon fennel seeds 5 cloves garlic 1/4 inch piece ginger 1 sprig curry leaves 2 green chillies 1 small onion, chopped (about 1/4 cup ) 1/2 cup fresh shredded coconut 1/2 teaspoon turmeric powder 1/4 teaspoon black pepper powder 1 teaspoon red chilli powder 1 teaspoon coriander powder 1 cup water
For the curry
4 Eggs 2 tablespoon coconut oil 1/4 teaspoon mustard seeds 2 sprigs curry leaves 2 dried red chillies 5 Indian shallots, sambar onions, sliced 2 tomatoes, finely chopped 1 teaspoon salt 1/4 teaspoon sugar 2 cups water 3 sprigs coriander leaves, finely chopped
Heat oil in a pan and add in the cinnamon, cloves and fennel seeds. Sauté for a few seconds. Add in the garlic, ginger, green chillies, curry leaves and chopped onions. Sauté for a few minutes till the onions are soft. Add in the fresh shredded coconut and sauté till the coconut is nicely roasted and brown. Make sure to roast the coconut on a low flame so it does not burn. Once the coconut is nicely roasted and brown, add in the turmeric powder, coriander powder, black pepper powder and red chilli powder. After adding the spice powders, switch off the flame. Sauté for a few seconds. Make sure not to burn the spices. Remove from heat and let the mixture cool to room temperature. Transfer the mixture to the mixie and add in a cup of water. Grind everything to a very smooth paste. Set aside.
Heat coconut oil in a kadai and add in mustard seeds and curry leaves. Add in the dried red chillies. Let the mustard seeds crackle. Add in the sliced shallots. Sauté for a couple of minutes. Add in the finely chopped tomatoes and salt. Also add a big pinch of sugar. Cover the pan with a lid and cook the tomatoes on a medium flame until soft and mushy. Add in the ground paste. Add 2 cups of water. Cover the pan with a lid and cook for 15 minutes on a medium flame. After 15 minutes, add in the boiled eggs and let it simmer in the curry for a couple of minutes. Add in the coriander leaves and remove from flame.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 40m
For the roasted coconut masala
1 teaspoon coconut oil 1/2 inch piece cinnamon 2 cloves 1/2 teaspoon fennel seeds 5 cloves garlic 1/4 inch piece ginger 1 sprig curry leaves 2 green chillies 1 small onion, chopped (about 1/4 cup ) 1/2 cup fresh shredded coconut 1/2 teaspoon turmeric powder 1/4 teaspoon black pepper powder 1 teaspoon red chilli powder 1 teaspoon coriander powder 1 cup water
For the curry
4 Eggs 2 tablespoon coconut oil 1/4 teaspoon mustard seeds 2 sprigs curry leaves 2 dried red chillies 5 Indian shallots, sambar onions, sliced 2 tomatoes, finely chopped 1 teaspoon salt 1/4 teaspoon sugar 2 cups water 3 sprigs coriander leaves, finely chopped
Heat oil in a pan and add in the cinnamon, cloves and fennel seeds. Sauté for a few seconds. Add in the garlic, ginger, green chillies, curry leaves and chopped onions. Sauté for a few minutes till the onions are soft. Add in the fresh shredded coconut and sauté till the coconut is nicely roasted and brown. Make sure to roast the coconut on a low flame so it does not burn. Once the coconut is nicely roasted and brown, add in the turmeric powder, coriander powder, black pepper powder and red chilli powder. After adding the spice powders, switch off the flame. Sauté for a few seconds. Make sure not to burn the spices. Remove from heat and let the mixture cool to room temperature. Transfer the mixture to the mixie and add in a cup of water. Grind everything to a very smooth paste. Set aside.
Heat coconut oil in a kadai and add in mustard seeds and curry leaves. Add in the dried red chillies. Let the mustard seeds crackle. Add in the sliced shallots. Sauté for a couple of minutes. Add in the finely chopped tomatoes and salt. Also add a big pinch of sugar. Cover the pan with a lid and cook the tomatoes on a medium flame until soft and mushy. Add in the ground paste. Add 2 cups of water. Cover the pan with a lid and cook for 15 minutes on a medium flame. After 15 minutes, add in the boiled eggs and let it simmer in the curry for a couple of minutes. Add in the coriander leaves and remove from flame.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 40m
Find it online : https://www.kannammacooks.com/varutharacha-mutta-curry/
Recipe for Mulai Keerai Poriyal – முளைக்கீரை. Green amaranth leaves stir fry recipe. Recipe with step by step pictures.
Mulai Keerai is a type of slender amaranth leaves that’s used in lentils, mash and stir-fry. Today I made a basic Tamil style poriyal / stir-fry using Mulai Keerai. The same recipe can be made using any kind of greens and it works really well. Here is how to do a basic stir-fry.
The first thing about greens is to clean them and wash them. Pick the leaves from the keerai and set aside. If the stems are very tender, it can also be used to make the stir fry. Usually the soft stems are used and slightly firm ones are discarded as it can be a little fibrous. But if you are ok with using the stem, go ahead.
Here is the picture of cleaned greens. I have added the soft stems too! The top stems that are attached with the leaves are usually tender and the bottom part is little hard. So use the top stems and discard the stems at the bottom.
Clean and wash the greens. Washing the greens to get rid of sand and dust is very essential. Here is a video of how to clean greens.
Note: After washing the greens, set aside on a colander to drain for 5 minutes. Its important to get rid of the excess water so the greens stay crisp while cooking.
After washing the greens, chop them roughly. Set aside.
Heat oil in a pan and add in the mustard seeds, cumin seeds and dried red chillies. Roughly break the chillies into half inch pieces and then add it to the pan.
Let the mustard seeds crackle.
Add in the finely chopped onions. Add a generous amount of onions. Onions add a very nice flavour to greens. Whether you are making a mash or a stir-fry, adding a lot of onions makes it so tasty.
Sauté the onions till its soft and lite brown in colour.
Add in the chopped greens.
Sauté for a couple of minutes.
The greens will wilt and become soft. Do not cook for a long time.
Add in the salt and mix well to combine. Always add salt after the greens have cooked. Adding salt in the beginning will make the stir-fry very soggy.
Add in the fresh grated coconut. Fresh grated coconut is preferred for this recipe. Avoid using desiccated coconut. Frozen shredded coconut is fine. Just thaw the coconut and then add to the pan. Cook for a minute.
Fantastic Mulai Keerai Porial / Stir-Fry is ready. Serve with rice.
2 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 dried red chillies
1 cup onions, finely chopped
1/2 teaspoon salt
1/3 cup fresh shredded coconut
250 grams Mulai Keerai – Greens
Clean and wash the greens. After washing the greens, chop them roughly. Set aside.
Heat oil in a pan and add in the mustard seeds, cumin seeds and dried red chillies. Roughly break the chillies into half inch pieces and then add it to the pan. Let the mustard seeds crackle.
Add in the finely chopped onions. Sauté the onions till its soft and lite brown in colour. Add in the chopped greens. Sauté for a couple of minutes. The greens will wilt and become soft. Do not cook for a long time.
Add in the salt and mix well to combine. Add in the fresh grated coconut. Cook for a minute.
Fantastic Mulai Keerai Porial / Stir-Fry is ready. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 10m
