Mutta theeyal / egg in roasted coconut curry

Main Dish
2 servings
15 min
40 min
Very Easy


Number of serving: 2
Eggs- 4nos

Coconut (grated) - 1cup

Kashmiri chilli powder- 2 tablespoons

Coriander powder- 2 tablespoons

Turmeric powder- 1 teaspoon

Fennel seeds- 1 teaspoon

Onions- 1no

Green chillies- 2nos

curry leaves- few

Mustard seeds- 1 teaspoon

Oil- 1 tablespoon

Salt- as per taste


  • 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.


Mutta Theeyal / Egg in roasted coconut curry, photo 1Mutta Theeyal / Egg in roasted coconut curry, photo 2Mutta Theeyal / Egg in roasted coconut curry, photo 3


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