Varuval is a South Indian dry-fried dish you'll find at mamak stalls next to the curry pots. Unlike a curry, there's barely any gravy. Instead, the meat (usually bone-in chicken or mutton) gets cooked in a thick paste of onion, tomato, curry powder, and curry leaves until the masala is almost dry and clinging. It looks modest but these 460 calories are doing real work. About 135 of those calories come purely from absorbed cooking oil, and that's being conservative. To be straight with you, this number is a ballpark estimate because there's almost no hard lab data on varuval specifically. Your actual plate could land anywhere from 400 to 550 depending on how generous the cook was with the oil.
What really moves the numbers is the oil and the portion. A mamak cook frying varuval to order will use a good glug of oil to get that dry, caramelised finish. That 15g of absorbed oil accounts for 135 calories on its own. A home-cooked version using about 2 tbsp of oil for four servings drops you to around 350 calories. Switch to fish varuval (tenggiri or parang) and you're looking at roughly 320 calories because fish absorbs less oil than chicken. Go up to mutton varuval and you're at 530 calories because the meat itself carries more fat before you even count the pan oil. If you're eating this with nasi kandar rice, remember that the rice side is adding another 200 to 300 calories on top.