Mutta theeyal / egg in roasted coconut curry
Ingredients
2
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Preparation
Preparation15 min
Cook time40 min
- Roast the coconut along with fennel seeds and when it is brown in colour add the chilli powder, coriander powder and turmeric powder.
- Stir well till the raw smell disappears. Cool the above coconut mixture and grind it to a fine paste with enough water.
- Heat oil in a pan and add mustard seeds, curry leaves. When it splutters add the chopped onions and green chillies.
- When it is light brown in colour add the coconut paste with required amount of water.
- 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.
- Let the curry cook for 10-15 minutes without stirring. By this time, the eggs should be cooked.
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