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Mutta theeyal / egg in roasted coconut curry
Mutta Theeyal / Egg in roasted coconut curry
Preparation
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Roast the coconut along with fennel seeds and when it is brown in colour add the chilli powder, coriander powder and turmeric powder.
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Stir well till the raw smell disappears. Cool the above coconut mixture and grind it to a fine paste with enough water.
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Heat oil in a pan and add mustard seeds, curry leaves. When it splutters add the chopped onions and green chillies.
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When it is light brown in colour add the coconut paste with required amount of water.
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When it boils, break and add the eggs slowly. Egg should be added very slowly so that the egg yolk does not break and mix with the gravy.
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Let the curry cook for 10-15 minutes without stirring. By this time, the eggs should be cooked.
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