Mutta Theeyal / Egg in roasted coconut curry

There are so many varieties of theeyals made in kerala. Theeyal is a gravy made with roasted coconut and spices. This tastes heavenly, though a bit high in oil content. I made this theeyal with egg which is a preferred dish among us.
Theeyal can be prepared with shallots, brinjal, bitter gourd, ladies finger, prawns and so on. There are different versions made in different parts of Kerala. In this recipe, the egg is split, but not stirred till it is cooked.This is an excellent combination with hot rice. Here is how I prepared this dish.

Ingredients:

1. Eggs- 4nos
2. Coconut (grated) - 1cup
3. Kashmiri chilli powder- 2tbsp
4. Coriander powder- 2tbsp
5. Turmeric powder- 1tsp
6. Fennel seeds- 1tsp
7. Onions- 1no
8. Green chillies- 2nos
9. curry leaves- few
10. Mustard seeds- 1tsp
11. Oil- 1tbsp
12. Salt- as per taste

Method:

1. Roast the coconut along with fennel seeds and when it is brown in colour add the chilli powder, coriander powder and turmeric powder. Stir well till the raw smell disappears.
2. Cool the above coconut mixture and grind it to a fine paste with enough water.
3. Heat oil in a pan and add mustard seeds, curry leaves. When it splutters add the chopped onions and green chillies.
4. When it is light brown in colour add the coconut paste with required amount of water. When it boils, break and add the eggs slowly. Egg should be added very slowly so that the egg yolk does not break and mix with the gravy.
5. Let the curry cook for 10-15 mins without stirring. By this time, the eggs should be cooked.

I am sending this to Kerala kitchen hosted by Ria.