Varutharacha Egg Curry/Kerala Egg Curry

Ingredients :

• Eggs – 3
• Coconut grated– 1 cup
• Shallots – 1
• Chilly powder – 1 tsp
• Coriander powder – 1 ½ tsp
• Fennel powder – ¼  tsp
• Garam masala/Chicken masala/Egg masala – 1 tsp
• Onion – 1 medium
• Tomato – ½
• Ginger- garlic paste – ½ tsp
• Curry leaf
• Oil
• Salt

1.Hard boil the eggs for 10-15 minutes.Heat a pan add ½ tsp oil and add shallots and grated coconut.Roast this coconut until it turns brown.It need not become dark brown.Remove from the flame and add powders-chilly powder,coriander powder and fennel powder.If fennel powder is not available,use ½ tsp fennel seeds.Grind this into a paste by adding little water.

2.Heat oil in another pan and add sliced onion.Saute till it becomes light brown and then add ginger-garlic paste.When the raw smell of the paste goes,add tomato.

3. Add masala powder to this when the tomato is cooked well. Transfer the coconut paste to the onion mix and add ½ cup water to this to get the proper consistency.Gravy shouldn’t be too watery or very thick.Add halved eggs to this.When the curry becomes required consistency,switch off the flame.This is a great combination with Rice,Chapati,Appam,Idiyappam,Pathiri etc