Mutta Theeyal (Egg in roasted coconut gravy)

Theeyal in kerala is gravy made with roasted coconut and spices.  It is a very good combination with Kerala rice.  Mostly Theeyal is made with vegetables.  But in Kottayam side, we used to make theeyal with fish, meat, and egg.  We call it varuttharachathu.  This Mutta Varutharachathu goes very well with both Indian breads and rice.


Eggs                             4 nos

Grated coconut             1 cup

Chilly powder               1 teaspoon  

Coriander powder        2 teaspoon  

Turmeric powder          1 teaspoon  

Ground pepper 1/2 teaspoon

Garam Masala              1 teaspoon

Ginger Paste                 1 teaspoon

Garlic paste                  1 teaspoon

 Onion                           1 no.

Green chillies                2 nos.

 Curry leaves                 1 sprig

 Mustard seeds              1 teaspoon

Oil                                1 tablespoon

Salt                              To taste


Boil Eggs.  Remove shell and cut lengthwise to half.  Mix 1/2 teaspoon chilly powder, ginger and garlic paste, 1 teaspoon coriander powder, 1/2 teaspoon garam masala and salt with water enough to make it a paste.  Rub it all over the egg halves and keep aside for 10 minutes.

Roast grated coconut until it is brown in color.  Add the rest of chilly powder, coriander powder, turmeric powder, ground pepper, and garam masala.  Stir well for 1 minute and remove from fire.  Cool the roasted coconut mixture and grind it to a fine paste with enough water.

Heat oil in a pan.  Roast the eggs just for 2 minutes.  Turn aside and roast the other side also for 2 minutes only.  Take the roasted eggs out of pan and keep aside.  Add mustard seeds.  When it splutters add chopped onions, green chillies, and curry leaves.  Sauté well.  When it turns light brown add ground coconut paste with 2 cups of water. Add salt.  When it boils, add fried eggs.  Bring to boil for 2 minutes.  Remove from fire.


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