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 cup(1 cup of curry with 2 boiled eggs)
390cal
16gprotein
20gcarbs
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 staple in every Goan household, this red parboiled rice, known as Ukde Tandul, has a unique earthy flavor and a firm, satisfying texture. It's the perfect canvas for soaking up rich fish curries and spicy vindaloos, offering a more nutritious and flavorful alternative to white rice.
A creamy and mild Goan mixed vegetable curry made with coconut milk. This comforting stew features a medley of seasonal vegetables and is perfect with steamed rice or sannas.
Tangy Mangalorean Egg Curry with wholesome rice and fiber-rich veggie curry. Pure comfort food!
This konkani dish is perfect for dinner. With 994 calories and 27.67g 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.
Servings4
Serving size: 1 cup
265cal
6gprotein
58gcarbs
1gfat
Ingredients
1.5 cup Ukde Tandul (Also known as Goan red parboiled rice)
6 cup Water (For boiling the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice
Place the Ukde Tandul in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains, until the water is no longer cloudy.
Add enough fresh water to cover the rice by at least 3 inches.
Let the rice soak for a minimum of 30 minutes, or up to 1 hour. This step is crucial for ensuring the grains cook evenly and become tender.
2
Boil the Rice
Drain the soaking water completely from the rice.
In a large, heavy-bottomed pot, bring 6 cups of fresh water and 1 tsp of salt to a rolling boil over high heat.
Carefully add the soaked and drained rice to the boiling water. Stir once to prevent the grains from sticking to the bottom.
Allow the water to return to a boil, then reduce the heat to medium. Cook uncovered for 20-25 minutes.
To check for doneness, take a grain and press it between your thumb and forefinger. It should be soft all the way through but still have a slight, pleasant chewiness.
3
Drain and Serve
Once the rice is cooked to your liking, carefully pour the entire contents of the pot into a fine-mesh sieve or colander to drain off all the excess water.
Let the rice sit in the colander for 2-3 minutes to allow the residual steam to dry it out further.
Transfer the rice to a serving bowl and gently fluff it with a fork.
Serve hot with traditional Goan curries like fish curry (Xitt Codi) or chicken xacuti.
0.25 cup Warm Water (For soaking and grinding cashews)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pieces Green Chillies (Slit lengthwise)
10 leaves Curry Leaves
150 g Potato (Approx. 1 medium, peeled and cubed)
100 g Carrot (Approx. 1 medium, peeled and cubed)
1 cup Thin Coconut Milk (Second extract or diluted canned coconut milk)
0.5 cup Water (For cooking vegetables)
100 g French Beans (Trimmed and chopped into 1-inch pieces)
0.5 cup Sweet Corn Kernels (Fresh or frozen)
0.5 cup Green Peas (Frozen)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Grated, or use sugar)
1 cup Thick Coconut Milk (First extract or full-fat canned coconut milk)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the cashew paste. Soak the cashew nuts in 1/4 cup of warm water for 15 minutes. After soaking, transfer the cashews along with the water to a blender and grind to a very smooth, creamy paste. Set aside.
2
Make the tempering. Heat coconut oil in a medium-sized pot or kadai over medium heat. Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Add the cumin seeds and let them sizzle for another 20 seconds. Finally, add the slit green chillies and curry leaves, and sauté for 30 seconds until fragrant.
3
Cook the hard vegetables. Add the cubed potatoes and carrots to the pot. Sauté for 2 minutes. Pour in the thin coconut milk and 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and cook for 8-10 minutes until the potatoes are about halfway tender.
4
Add the remaining vegetables. Add the chopped french beans, sweet corn, and green peas to the pot. Stir well, cover again, and continue to cook for another 5-7 minutes until all the vegetables are tender but still retain a slight bite.
5
Thicken and season the curry. Stir in the prepared cashew paste, salt, and grated jaggery. Mix everything gently and let it simmer for 2-3 minutes, allowing the gravy to thicken slightly.
6
Finish with thick coconut milk. Reduce the heat to the lowest setting. Pour in the thick coconut milk and stir gently to combine. Heat the curry through for 2-3 minutes. It's crucial not to let it come to a rolling boil, as this can cause the coconut milk to curdle.
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves. Serve the Valval hot with steamed rice, sannas (Goan steamed rice cakes), or chapatis.
