Varutharacha mutta curry/Boiled egg curry in roasted coconut gravy (Serves 4)

Boiled egg 4 nos, cut to halves
Grated coconut ½ cup
Garlic 2 cloves, sliced
Red chilly powder 1 tsp
Coriander powder 1 TBSP
Turmeric powder ¼ tsp
Black pepper powder ½ tsp
Curry leaves a handful
Mustard seeds ½ tsp
Oil 1 tsp
Salt as needed

Preparation

Heat a non stick pan at medium high flame and add the grated coconut, garlic and curry leaves. Sauté this until the coconut starts to slightly change its color to light brown. Reduce flame and add red chilly powder, turmeric powder and coriander powder. Sauté again until raw smell from the powders are all gone. Switch off flame and allow the mixture to cool down. Grind this to a smooth paste adding little water, if needed.

Heat oil in another pan and splutter mustard seeds. Add curry leaves followed by the ground coconut paste. Cook for about 3-4 minutes at medium flame and add ¾ cup water and mix well. Allow this to come to a boil and add the halved eggs. Cook for another 2 minutes and switch off flame. Keep the curry covered until ready to use. Serves best with puttu, appam, idiyappam or even rice..

Notes: If you prefer, add a tablespoon of sliced shallots along with coconut while frying. This adds more flavor to the curry..

Cheers!!!
Suji