Potato Egg Curry Kerala Style | Thenga Varutharacha Urulakizhangu Mutta curry

Varutharacha Urulakizhangu Mutta Curry

 Ingredients :

  boiled potato - 2 medium
  hard boiled eggs - 3
  dessicated coconut - 1/2 cup( or use 1 cup of fresh coconut)
  shallots (kunjully) chopped - 2-3
  crushed ginger-garlic - 1 tsp(1/2 inch ginger and 3 garlic cloves)
  a few curry leaves
  enough salt

  powder masalas:

    coriander powder - 2 tbs
    chilly powder 1 tbs
    garam masala - 1 tsp
    pepper powder - 1/2 tsp
    turmeric powder - 1/2 tsp

 Method

  step 1 : prepare the ingredients

  - heat up 2 tsp coconut oil in a frying pan
  - roast the coconut,shallots,ginger garlic and curry leaves till dark brown colour(*refer notes)
  - reduce flame and then add the powder masalas and roast till the raw smell gone
  - switch off flame and let it cool down
  - grind into a fine paste without adding water and keep aside
  - cut the boiled potato into small cubes and keep aside
  - remove shell of the eggs and make small cuts on them and keep aside

 step 2 : preparation of curry

  - add the ground coconut paste into a kadai and add in 1 cup of hot water
  - add in enough salt
  - when it boil add in the potato and eggs and mix gently
  - cover and cook till the oil separate (about 1 minute) and switch off the flame
  - fry some chopped shallots and curry leaves and pour it over the curry
  - it may get thickened as it sits and so adjust the thickness by adding more or less water
  - it is a very good combination with rice

*Notes

 - when roasting  the coconut stir continuously on medium flame
 - before adding the powder masalas reduce the flame to avoid burning of masalas
 - when boiling the eggs add a few salt into the water to prevent leakage of the eggs
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