Ingredients: Whole Eggs, tablespoons Sunflower Oil, teaspoon Mustard seeds, leaves - few sprigs, Onion - finely chopped, inch Ginger - grated, cloves Garlic, Tomato - finely chopped, Dry Red Chillies, inch Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), tablespoons Coriander (Dhania) Seeds, teaspoon Whole Black Peppercorns, Shallots, cup Fresh coconut, teaspoon Fennel seeds (Saunf), Eggetarian diet
Instructions: To begin making Varutharacha Mutta Curry Recipe, hard boil eggs in a saucepan. Once they cool down a bit, peel the outer shell and keep the eggs aside. Get ready with all the other ingredients as well.In a shallow frying pan, dry roast dry red chilli, cinnamon, cardamom, cloves, coriander seeds, peppercorns, shallots, grated coconut, fennel seeds, on a low flame till all the ingredients get roasted well and become golden color.  Keep aside till cooled.Once they are cooled, wet grind the spices to a smooth paste by adding a little water.  Heat oil in a shallow frying pan.  Splutter mustard seeds when the oil is hot. Add finely chopped onion, ginger garlic paste, curry leaves and saute well on a low-medium heat till onion turns translucent and the raw smell completely vanishes.Add chopped tomato and saute till they turn mushy and sort of comes together in the pan. Add ground coconut masala with salt, and enough water.  Bring it to a boil.  Once the gravy starts boiling, make slits on the surface of hard boiled eggs such that the masala of the curry seeps into it and add one after one, carefully to the boiling gravy. Allow the gravy to boil for 2-3 minutes.  Add few curry leaves and then turn off the heat.Serve Varutharacha Mutta Curry Recipe as a side dish along with No Yeast Kerala Style Appam Recipe, as traditionally served for breakfast in Kerala, or pair it up with Kerala parotta for simple dinner.