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Mutta theeyal / egg in roasted coconut curry

(3.00/5 - 1 vote)

  • Mutta Theeyal / Egg in roasted coconut curry
  • Mutta Theeyal / Egg in roasted coconut curry, Photo 2
  • Mutta Theeyal / Egg in roasted coconut curry, Photo 3
Recipe type:
Main Dish
Number of serving:
2 servings
Preparation:
15 min
Cook time:
40 min
Ready in:
55 min
Difficulty:
Very Easy

Ingredients

- 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

Preparation

Step 1

Roast the coconut along with fennel seeds and when it is brown in colour add the chilli powder, coriander powder and turmeric powder.

Step 2

Stir well till the raw smell disappears. Cool the above coconut mixture and grind it to a fine paste with enough water.

Step 3

Heat oil in a pan and add mustard seeds, curry leaves. When it splutters add the chopped onions and green chillies.

Step 4

When it is light brown in colour add the coconut paste with required amount of water.

Step 5

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.

Step 6

Let the curry cook for 10-15 minutes without stirring. By this time, the eggs should be cooked.

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