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Egg curry with fried coconut paste

Varutharacha kozhimutta curry or varutharacha egg curry

It is a simple and easy recipe. Very tasty too…

  • Egg: 4 nos
  • Coconut : 1/2 grated coconut
  • Onion : 1 big size ( chop into small size pieces)
  • Tomato :1 no ( chop into small pieces)
  • Green chilies:3 nos ( make a paste of it or chop into small pieces)
  • Tamarind: small lemon sized
  • Ginger  paste: 1/2 tbs
  • Garlic  paste: 1/2 tbs
  • Curry leaves: 4 stems
  • Red chili powder
  • Pepper powder
  • Turmeric powder
  • Coriander powder
  • Salt
  • Water
  • coriander leaves
Soak tamarind in 1/2 glass water for 20 minutes. Take its pulp and filter it using hand or any sieve.
Coconut paste:

In a pan add 2 tbs of oil , fry the grated coconut until it turns it color to golden brown. Add Some curry leaves in frying pan. Once it become fried, off the flame and allow it to cool.Using a mixer make a thick paste with grated coconut.

In a pan add 4 tbs of oil, once oil become hot add ginger, garlic paste, 1 stem of curry leaves , and green chilies into it. Saute it and add chopped onion into it. Add 1/2 tbs of salt now and stir it well. after 3 to 5 minutes of stirring add chopped tomatoes into it.  Mix it and cook the tomatoes.

Then add coconut paste, tamarind puree and required amount of water( based on gravy, 1/2 cup ) into it.

Add 1/2 tbs of red chili powder, 1/2 tbs of turmeric powder, 1/2 tbs of pepper powder, and 2 tbs of Coriander powder , required salt and stir it well, cook for 2 minutes.

Mix all together well and cook for 2 minutes in low flame.Once the mixture start bubbling  Break the eggs directly into the pan in 4 sides of pan( maintain some distance between eggs in pan).  Don’t stir it until eggs half cooked.  Once egg cooked (need maximum 5 minutes) well stir the curry and off the flame.

“Thenga varuth Aracha motta Curry” Ready… Serve with rice, chapati, putt etc.

Special tip: You can saute the curry with mustard and red chilies as final step.

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