Thenga Aracha Mutta Curry | Malabar Egg Curry with Ground Coconut

A Malabar style scrambled egg curry, with a freshly ground and fennel-spiced coconut paste…

 

Pin

 

Choosing recipes for this week’s Blogging Marathon #117 theme of “Pick one ingredient, make three courses” – the ingredient being egg – wasn’t tough. In fact I had too many choices to make and cook. Hehe… But this recipe was something I really wanted to make and share on the blog. HD is very finicky when it comes to the curries that is made in his home in Payyoli. His ammayi – his uncle’s wife – is an amazing cook. I can surely never compete with her. I have already mentioned about her in my recent Kalthappam post and in this post as well. The only curry he tells me tastes very close to hers is this fish curry, and I have been trying to get this egg curry right, since he loves it with katti pathiris in the morning. I had even watched when his ex-employee’s family was staying with us some two years ago, but to my bad luck, I forgot where I had noted down the measurements and process. πŸ˜• Thankfully, a lot of checking and asking here and there, I finally – hopefully! – got the gist right!

 

This egg curry is made slightly different that how umma makes – we don’t add anything coconut into an egg curry, unless it is an ishtu. But towards their side, they make an egg curry with a coconut paste added. I have made it by scrambling the eggs into the gravy but you can either boil and add or make an omelette with it. The curry is simple, yet it can get a mess if you mess up a little here and there and taste a bit off. Do ensure that the coconut paste is ground till nice and smooth to avoid any bites in the curry. Once this curry was made, HD was like, “Ah, finally it is close to how ammayi makes it.” Don’t we all loathe comparisons? πŸ˜‰ Hehe… Off to the recipe…

 

Pin

 

 

Pin
4.75 from 4 votes

Thenga Aracha Mutta Curry | Malabar Egg Curry with Ground Coconut

Course Main
Cuisine Malabar
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 onion sliced
  • 1 inch ginger pounded
  • 2 green chillies sliced
  • 1 to mato chopped
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 4 small eggs
  • 1/4 tsp garam masala powder
  • Salt to taste
  • Coriander leaves for garnish
  • FOR GRINDING:
  • 3/4 cup grated coconut
  • 3/4 tsp fennel seeds

Instructions

  • Add the ingredients under "for grinding" in a grinder jar and grind with a little water to make a smooth paste.
  • Heat oil in a chatti. Splutter the mustard seeds and fry the curry leaves.
  • Saute the onion till wilted. Add the ginger and chillies and saute for a couple of minutes.
  • Add the tomatoes and cook till the tomatoes are completely smashed. Sprinkle water if it sticks.
  • Add the coriander, turmeric and red chilli and cook for another five minutes or till raw smell is gone.
  • Add the ground coconut paste along with a cup of water. Add salt. Allow the mixture to come to a boil.
  • Now break in the eggs and give it one gentle stir. The eggs will have a scrambled appearance. Cook till the eggs are done.
  • Sprinkle the garam masala powder and coriander powder and switch off. Serve hot with pathiris.

 

Pin

Join the Conversation

  1. 5 stars
    haha..yea we do get finicky when compared however, I think its the best form of compliment..:)..the curry surely looks very inviting Rafeeda.I am glad you had so many choices..

  2. Your curry looks great!. All your efforts have given you great results haha….BTW great photos.

  3. 5 stars
    Wow! I have never heard of coconut in egg curry. It must have been a delightful combination.

  4. I don’t eat eggs but the base of the curry with coconut sounds flavorful. It would work for any vegetable based curry too.

  5. 5 stars
    Wow I was going through all the internal links you shared. Amazing yaar. This mutta curry is so inviting. Grind fresh coconut with fennel definitely elevates the flavor. I add this paste to my kuzhambu also some times.

  6. Sharmila Ashok Agre says:

    4 stars
    Yummmmmm!! We Mangaloreans too use coconut based gravy.. This is amazing !!

    1. Rafeeda AR Author says:

      Yes, there is so much similarity between Malabar food and Mangalorean food… πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog
Close

NOTIFY ME ON NEW RECIPES