Egg Curry | Mutta Curry | Pouched Eggs in ground coconut gravy.

Hello there...
Today I am sharing a delicious egg curry recipe. Pouched eggs in ground coconut gravy are one of my side dishes. This curry is a wonderful combination of idiyappam, appam and nice pathiri. My most favourite egg curry is this one obviously made by my mom, in which eggs are poached in ground coconut gravy.
Watch my youtube video here:

Ingredients we need in this recipe are:
Eggs: 4 eggs.
Ginger: 1 teaspoon, finely chopped.
Garlic: 1 teaspoons, finely chopped.
Green chillies:2 Numbers, Slitted.
Curry leaves: 1 sprig.
Onion:1 Onion sliced.
Tomato: 1 Large, chopped.
Turmeric powder: 1/2 teaspoon.
Garam masala powder:1 teaspoon.
Black pepper powder:1/2 teaspoon.
Oil-2 tablespoon.
Water as needed.
Salt to taste.

For grinding:
Coconut grated:1 cup.
Turmeric powder: 1/2 teaspoon
Fennel powder: 1/2 teaspoon.
Water as required.

Method of preparation:

  • Heat a pan with 2 tablespoons of oil. Add ginger, garlic, green chillies, and curry leaves. Saute for few seconds. Add sliced onion and salt. saute until onion becomes translucent. Add chopped tomato and saute well. Add turmeric powder and garam masala powder. Mix it well on low flame. Add water as needed. Mix it well and allow to boil. 
  • Crack the eggs directly into the gravy without crowding the eggs. Cook for 4 to 5 minutes till the eggs have cooked well. Don't stir the curry too much as the eggs will break apart.
  • In a blender jar, add grated coconut, turmeric powder, fennel powder and water as required water.
  • Grind it to a smooth paste.
  • Add this ground mixture to the pan. Mix it slowly. Adjust salt.
  • Add pepper powder and cook on low flame. Do not over boil the curry.
  • Once the curry starts boiling turn off the flame.
  • Egg curry is ready. Serve it with appam, roti, idiyappam etc.
Thank you so much
Jesni Siraj