Varutharacha Mutta Curry

Heat 1 tbsp coconut oil ,in to that add small onion ,2-3 curry leaves, ginger,garlic and grated coconut

Roast coconut till golden brown colour like we roast for theeyal

Now reduce the heat and add turmeric powder ,coriander powder ,chilli powder and pepper powder

Roast till the raw smell goes

Now remove from the stove and allow it cool

Heat 3 tbsp of oil in a non stick kadai

Add finely chopped onion and salt

Then add curry leaves ,crushed fennel seeds and one green chilli

Saute till the onion become light golden brown colour

Then add green chilli slits and finely chopped tomato

Stir well and close the kadai for 5 minutes ,stirring occasionally

By that time tomato will be cooked nicely

Then open the lid and saute for few more minutes or till u see the oil oozing out from the onion -tomato mix

The raw smell of the tomatoes should be avoided

Make a fine paste of that coconut mix which was set aside for cooling ,by adding enough water

Add this paste to the onion-tomato mix and add 3-4 glass of boiling water and allow to boil for 15-20 minutes

After few minutes ,check the salt

Now add eggs(can cut into half if u want ) and stir carefully and allow to cook for few more minutes or until u get a semi medium gravy

By that time the colour of the gravy would be dark brown and u can see oil on the top

By adding 1/4 tsp of sugar enhance the taste ,but not compulsory Finally sprinkle some pepper powder, curry leaves and coconut oil

Close for few minutes

So the tasty egg curry is ready

Serve with Appam ,idiyappam ,chappathi ,rice or whatever dish u like