Varutharacha egg curry / Egg curry in roasted coconut gravy

 Varutharacha egg curry / Egg curry in roasted coconut gravy

   

Varutharacha egg curry / Egg curry in roasted coconut gravy

Varutharacha egg curry, or egg curry in roasted coconut gravy, is a rich and flavorful South Indian dish, particularly popular in Kerala. This curry is made by slow-roasting grated coconut with spices like coriander seeds, dried red chilies, fennel, and black pepper until golden brown, then grinding it into a thick, aromatic paste. Eggs are simmered in this roasted coconut gravy along with sautéed onions, tomatoes, curry leaves. The result is a deeply spiced, earthy curry with a smoky undertone from the roasted coconut, best enjoyed with steamed rice, appam, or parotta. This dish beautifully showcases the traditional flavors of Kerala cuisine and is both comforting and indulgent.

INGREDIENTS :-

* Egg - 2-3

* Onion - 2 medium

* Tomato - 2

* Chilli powder - 1 tsp

* Turmeric powder - 1/4 tsp

* Pepper corns - 1/2 tsp

* Coriander powder - 1 tsp

* Oil - 1 tbs

* Salt - to taste

* Curry leaves - 1 sprig

* Coriander leaves - 2 tbs

For roasting coconut:-

* Grated coconut - 1/4 cup

* Oil - 1 tsp

* Cloves - 3

* Cardamom - 2

* Fennel seeds - 1 tsp

METHOD :-

* For roasting coconut, heat a pan add oil. 

* When it becomes hot add fennel seeds. Then add cinnamon, cardamom, cloves and pepper. Saute it for 10 seconds. 

* After that add the grated coconut. Saute until golden brown color in medium flame. Once it done turn the flame low and add chilli powder, turmeric powder and coriander powder. Saute it for few seconds. 

* Turn off the flame and let it cool down completely. 

* Then transfer this to a mixer jar and grind it to a fine paste by adding enough water. 

* Roasted coconut paste is ready. Set aside. 

* Heat a khadai. Add oil. 

* To this add chopped onions. Saute till it becomes light brown color. 

* Then add ginger garlic paste. Saute it till the raw taste of ginger garlic is completely gone. 

* Once it done add the chopped tomatoes. Saute it till the oil separates. Add curry leaves. Mix it. 

* To this add the roasted coconut paste. Add enough water and salt. Adjust the consistency as per your preference. 

* Let it boil for 4-5 minutes. 

* Turn the flame low. Then crack open the eggs directly into the hot gravy. 

* Do not stir it for 3-4 minutes to retain the shape of the eggs. 

* When the egg is cooked well. Turn off the flame. 

* Finally add chopped coriander leaves. 

* Tasty varutharacha egg curry is ready. 

ENJOY!!!! 



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