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)
380cal
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 simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Tangy Mangalorean Egg Curry with aromatic Jeera Rice and fresh Kachumber. A gut-friendly comfort meal!
This konkani dish is perfect for dinner. With 747.6999999999999 calories and 22.67g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
Grated Coconut
(Fresh or frozen (thawed))
0.5 tsp Turmeric Powder
2 medium Tomatoes (Finely chopped)
10 pcs Curry Leaves
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.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
