Varutharacha Mutta Curry Recipe

Step 1: To begin making Varutharacha Mutta Curry Recipe, hard boil eggs in a saucepan

Step 2: Once they cool down a bit, peel the outer shell and keep the eggs aside

Step 3: Get ready with all the other ingredients as well

Step 4: In a shallow frying pan, dry roast dry red chilli, cinnamon, cardamom, cloves, coriander seeds, peppercorns, shallots, grated coconut, fennel seeds, on a low flame till all the ingredients get roasted well and become golden color

Step 5: Keep aside till cooled

Step 6: Once they are cooled, wet grind the spices to a smooth paste by adding a little water

Step 7: Heat oil in a shallow frying pan

Step 8: Splutter mustard seeds when the oil is hot

Step 9: Add finely chopped onion, ginger garlic paste, curry leaves and saute well on a low-medium heat till onion turns translucent and the raw smell completely vanishes

Step 10: Add chopped tomato and saute till they turn mushy and sort of comes together in the pan

Step 11: Add ground coconut masala with salt, and enough water

Step 12: Bring it to a boil

Step 13: Once the gravy starts boiling, make slits on the surface of hard boiled eggs such that the masala of the curry seeps into it and add one after one, carefully to the boiling gravy

Step 14: Allow the gravy to boil for 2-3 minutes

Step 15: Add few curry leaves and then turn off the heat

Step 16: Serve Varutharacha Mutta Curry Recipe as a side dish along with No Yeast Kerala Style Appam Recipe, as traditionally served for breakfast in Kerala, or pair it up with Kerala parotta for simple dinner