Last Thursday I prepared kerala sadya at my home. Though I have tried the recipes separately, I have not cooked them all together as a Sadya (Full meal). And I have to especially thank Aunty for sharing me the recipes. It was only because of her I have learnt many kerala style recipes and also cook them in my daily food routine. Varthuaracha mutta curry is one of my favorite recipes which I learnt from her(I can say all recipes are my favourite too). Sometimes she used to give us this curry with appam and it used to taste so awesome together. This time I made this curry at lunch to serve along with Rice and it was so yummy. Try this recipe and give your feedback.
Let’s see how to make the curry.
Preparation Time: 20 mins
Cooking Time: 35 mins
Serves : 3 – 4
INGREDIENTS REQUIRED
For Roasting and Grinding
Grated coconut – 1/2 cup
Shallots – 6 to 7
Garlic – 6 pods
Ginger – 1-inch piece
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tbsp
Kashmiri Red chilli powder – 1/2 tbsp
Coriander powder – 1 tbsp
Fennel Powder – 1 tsp
Garam masala – 1 tsp
For Curry
Coconut oil – 2 tbsp
Chopped Garlic – 1 tbsp
Chopped Ginger – 1 tbsp
Chopped Onion – 1 cup
Chopped Tomato – 1/2 cup
Salt as required
METHOD
1.Roast grated coconut on medium flame to light golden. Then add shallots, ginger and garlic pieces into it. Add 2 tsp of oil to it and roast the coconut to a golden brown. Put the flame on low and add Turmeric powder, red chilli powder, Kashmiri red chilli powder, garam masala, Coriander powder and Fennel powder. Mix well and switch off the flame.
2. Grind the roasted ingredients into a smooth paste adding water little by little.
3. Heat oil in a pan. Then add the chopped garlic, chopped ginger, chopped onions and saute them till they turn golden. Then add the chopped tomatoes. Add salt as required and saute them until the tomatoes get mushy. Add green chillies.
4. Add the ground masala into it. Mix well and cook till the oil begins to separate. Then add 1 cup of water and mix well. Then cover the pan with a lid and cook for 10 minutes in low flame. Then cut the egg into halves and add them into the curry. Gently mix the eggs with the curry.
Serve with Rice, Roti, Appam or Idiyappam.
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