Varutharacha Mutta Curry
A traditional and flavorful Kerala-style egg curry, Varutharacha Mutta Curry is a spicy, aromatic dish made with hard-boiled eggs and a rich, roasted coconut-based masala. Perfect as a side dish, this curry pairs wonderfully with No Yeast Kerala Style Appam for breakfast or Kerala Parotta for a simple dinner. The dish brings together a harmony of flavors with the roasted spices, making it an unforgettable experience for your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 4 |
| Sunflower Oil | 1-1/2 tablespoons |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | Few sprigs |
| Onion | 1, finely chopped |
| Ginger | 1/2 inch, grated |
| Garlic | 3 cloves |
| Tomato | 1, finely chopped |
| Dry Red Chillies | 6 |
| Cinnamon Stick (Dalchini) | 1-inch stick |
| Cardamom Pods (Elaichi) | 1 |
| Cloves (Laung) | 3 |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Black Peppercorns | 1/2 teaspoon |
| Shallots | 7 |
| Fresh Coconut (grated) | 1/4 cup |
| Fennel Seeds (Saunf) | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: Kerala
Course: Side Dish
Diet: Eggetarian
Instructions:
-
Hard Boil the Eggs:
Begin by placing the eggs in a saucepan of water and bring it to a boil. Once the water starts boiling, reduce the heat and simmer for 8-10 minutes to hard boil the eggs. Once done, remove from the water and allow the eggs to cool slightly. Peel the shells carefully and set the eggs aside. -
-
Roasting Spices and Coconut:
In a shallow frying pan, dry roast the following ingredients on a low flame until they become golden brown and aromatic:- Dry red chillies
- Cinnamon stick
- Cardamom pods
- Cloves
- Coriander seeds
- Black peppercorns
- Shallots
- Grated coconut
- Fennel seeds
Stir occasionally to ensure even roasting. Once done, remove the spices and coconut from the pan and allow them to cool down completely.
-
Grinding the Masala:
Once the roasted spices have cooled, transfer them to a wet grinder or a blender. Add a little water and grind everything to a smooth, thick paste. This paste will form the base of your curry’s masala. -
Cooking the Curry:
- Heat sunflower oil in a shallow frying pan over medium heat.
- Once the oil is hot, splutter the mustard seeds.
- Add the finely chopped onion, grated ginger, garlic, and curry leaves. Sauté them for about 3-4 minutes, until the onion turns translucent and the raw smell of ginger and garlic disappears.
- Add the chopped tomato and cook for another 2-3 minutes until the tomato softens and blends into the mixture.
-
Adding the Masala and Eggs:
- Add the ground coconut masala to the pan and stir well to combine.
- Add salt to taste and pour in enough water to form a thick gravy. Stir everything together and bring it to a boil.
- Once the gravy begins to boil, make small slits on the surface of each hard-boiled egg so that the flavors can seep inside. Gently add the eggs to the boiling curry one by one.
- Allow the eggs to simmer in the curry for 2-3 minutes, allowing the masala to infuse into the eggs.
-
Final Touches:
- Garnish the curry with a few more sprigs of curry leaves for added aroma and flavor.
- Turn off the heat once the eggs have absorbed the curry’s flavors.
Serving Suggestions:
Varutharacha Mutta Curry is traditionally served with No Yeast Kerala Style Appam, a soft and pillowy rice pancake that perfectly complements the rich and spicy curry. Alternatively, pair it with Kerala Parotta for a simple yet fulfilling dinner. The combination of the tender eggs and flavorful gravy makes this dish a delightful addition to any Kerala-themed meal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 15g |
| Carbohydrates | 18g |
| Fat | 25g |
| Fiber | 4g |
| Sodium | 600mg |
Tips:
- Spice Level: Adjust the number of dry red chillies according to your preferred spice level. If you like it milder, reduce the number of chillies.
- Coconut Paste: For a creamier curry, you can add a bit more grated coconut while grinding the masala.
- Eggs: Ensure that the eggs are well-boiled, as undercooked eggs may not absorb the curry flavors as well.
This Varutharacha Mutta Curry recipe brings a taste of Kerala to your kitchen. Whether you’re preparing a traditional breakfast or a comforting dinner, this curry will surely delight your family and friends. Enjoy the blend of spices and the creamy coconut masala with your favorite Kerala breads for an authentic culinary experience!
