Varutharacha Mutta Curry

Ingredients

Hard Boiled Eggs: 5

Tomato: 2

Grated Coconut: 1 ¾ cup

Turmeric powder: 1tsp

Chilli powder: 2tbsp

Coriander powder: 2 ½ tbsp.

Garam masala: 1tsp

Curry leaves: few

Shallots: 15

Garlic cloves: 5

Ginger: 1” piece

Coriander leaves: 2 strings

Tempering

Shallots: 5

Curry leaves: few

Coconut oil: 3tbsp

Method Of Preparation

In a pan add grated coconut, turmeric powder, chilli powder, coriander powder, garam masala, curry leaves, shallots, garlic cloves, ginger and coriander leaves.

Keep on flame and roast coconut till it becomes light brown color and when roasted aroma comes from it.

Let it cool slightly and add this to the blender along with tomato and some water.

Make it to a smooth paste.

In a pan add this coconut mix and 3-4 cups water and salt. Keep this on flame and when boils, low the flame and close with a lid.

Let it cook in low flame for 25-30 minutes. Stir occasionally.

When it becomes thick add the hard boiled eggs to it by making slits on the eggs.

Stir and again close with a lid and cook for another 5 minutes and switch off the flame.

Heat oil in a pan add chopped shallots to it and when it becomes slight brown color add curry leaves and transfer to the prepared egg curry.

Serve hot with chappathi, Appam, roti….