A classic Mangalorean egg curry featuring boiled eggs simmered in a tangy and spicy coconut-tamarind gravy. This flavorful dish gets its unique taste from freshly roasted spices and is a perfect pairing with steamed rice or neer dosa.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 boiled eggs)
385cal
16gprotein
18gcarbs
Ingredients
8 pcs Eggs (Hard-boiled and peeled)
3 tbsp Coconut Oil (Divided use)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 tsp Mustard Seeds (Divided use)
6 pcs Dry Red Chilies (Byadgi variety recommended for color)
A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.
A simple and comforting Konkani stir-fry featuring tender green beans, fresh coconut, and a classic South Indian tempering. This quick and healthy side dish comes together in under 30 minutes and pairs perfectly with rice and dal.
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Prep20 min
Cook25 min
Soak360 min
Ferment600 min
About Anda Ambat, Bengali Mishti Pulao, Beans Upkari and Kerala Appam
Aromatic, protein-packed egg curry with sweet pulao and fiber-rich beans. A soul-satisfying feast!
This konkani dish is perfect for dinner. With 1423.99 calories and 33.68g of protein per serving, it's a nutritious choice for your meal plan.
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1.5 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1/4 cup warm water)
1.5 cup Water (For gravy, adjust as needed)
1.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately place the eggs in an ice bath or under cold running water to stop the cooking process.
Once cool enough to handle, peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy's flavor. Set aside.
2
Roast Spices for Masala
Heat 1 tbsp of coconut oil in a pan over medium-low heat.
Add coriander seeds, cumin seeds, fenugreek seeds, 0.5 tsp mustard seeds, and dry red chilies. Roast for 1-2 minutes until they become aromatic. Be careful not to burn them.
Add the roughly chopped small onion and garlic cloves. Sauté for 3-4 minutes until the onion softens.
Turn off the heat and allow the mixture to cool down completely.
3
Grind the Masala Paste
Transfer the cooled roasted spice mixture to a high-speed blender.
Add the grated coconut, turmeric powder, and about 1/2 cup of water.
Blend until you have a very smooth, fine paste. Add a little more water if needed to facilitate grinding. Set this masala paste aside.
4
Prepare the Curry Base
Heat the remaining 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the remaining 0.5 tsp of mustard seeds. Once they begin to splutter, add the curry leaves and sauté for 30 seconds.
Add the finely chopped medium onion and cook for 5-7 minutes, stirring occasionally, until it turns soft and golden brown.
Add the chopped tomatoes and a pinch of salt. Cook for another 5-6 minutes until the tomatoes break down and become mushy.
5
Simmer the Curry
Add the ground masala paste to the pot. Sauté for 4-5 minutes, stirring continuously, until the raw aroma disappears and you see oil separating from the sides.
Stir in the tamarind paste, salt, and 1.5 cups of water. Mix everything well to combine.
Bring the curry to a gentle boil, then reduce the heat to a simmer.
6
Add Eggs and Finish
Gently slide the slit boiled eggs into the simmering gravy.
Cover the pot and let the curry simmer on low heat for 7-10 minutes. This allows the eggs to absorb the flavors of the gravy.
Do a final taste test and adjust salt or tamarind if necessary.
Garnish with freshly chopped coriander leaves before serving.
Servings
4
Serving size: 1 serving
510cal
7gprotein
81gcarbs
18gfat
Ingredients
1.5 cup Gobindobhog Rice (Basmati rice can be used as a substitute)
4 tbsp Ghee
0.25 cup Cashew Nuts (Halved or whole)
0.25 cup Raisins
3 tbsp Sugar (Adjust to taste)
1 tsp Ginger Paste
0.25 tsp Turmeric Powder (For color)
1 tsp Salt
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Lightly crushed to release aroma)
4 pcs Cloves
1 strand Mace (Also known as Javitri)
3 cup Hot Water (Using hot water helps keep rice grains separate)
Instructions
1
Prepare the Rice
Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
Soak the washed rice in fresh water for 20-30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
2
Fry Nuts and Raisins
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
3
Sauté Spices and Rice
In the same pan, add the remaining 2 tbsp of ghee.
Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.
500 g Green Beans (Trimmed and chopped into 1-inch pieces)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
2 pcs Dried Red Chillies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing
0.75 tsp Salt (Or to taste)
3 tbsp Water (For steaming)
0.5 cup Fresh Grated Coconut
0.5 tsp Jaggery Powder (Optional, for a hint of sweetness)
Instructions
1
Prepare the green beans by washing them thoroughly, trimming the ends, and chopping them into uniform 1-inch pieces. Set aside.
2
Heat the coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the urad dal and sauté until it turns a light golden brown, which takes about 1 minute.
3
Add the broken dried red chillies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
4
Immediately add the chopped green beans and salt to the pan. Stir well to coat the beans evenly with the tempering. Sprinkle 3 tablespoons of water over the beans.
5
Cover the pan with a lid, reduce the heat to low-medium, and let the beans steam for 10-12 minutes. Stir occasionally to prevent sticking. Cook until they are tender but still retain a slight crunch.
6
Once the beans are cooked, add the fresh grated coconut and optional jaggery powder. Mix everything gently and cook uncovered for 2 more minutes to allow the flavors to meld together.
7
Serve the Beans Upkari hot as a side dish with steamed rice and dal, sambar, or rasam.
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the ginger paste, turmeric powder, sugar, and salt. Mix gently for another minute.
4
Cook the Pulao
Pour in 3 cups of hot water and give it a gentle stir.
Bring the water to a vigorous boil over high heat.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Do not open the lid during this 'dum' cooking process, as the trapped steam is essential for cooking the rice perfectly.
5
Rest and Garnish
After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
Open the lid, sprinkle the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry.
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
