A rustic and aromatic dry egg curry from the coastal region of Mangalore. Hard-boiled eggs are tossed in a freshly ground masala of roasted spices and coconut, creating a flavor-packed dish that's perfect with neer dosa or steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
379cal
16gprotein
17gcarbs
29g
Ingredients
8 pc Egg (large)
1 cup Fresh Grated Coconut
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
5 pc Dried Red Chili (Use Bydagi for color and mild heat)
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 classic Konkani dal that's light, soupy, and incredibly comforting. Made with soft-cooked toor dal and a simple tempering of coconut oil, mustard seeds, and curry leaves, it's the perfect companion to steamed rice.
About Anda Sukke, Bengali Mishti Pulao and Dalithoy
Perfectly spiced Anda Sukke with aromatic pulao and gut-friendly dal. A protein-packed delight!
This konkani dish is perfect for dinner. With 1127.55 calories and 33.79g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Mustard Seeds
12 pc Curry Leaves
2 pc Onion (medium, finely chopped)
1 tbsp Ginger-Garlic Paste
1 pc Tomato (medium, finely chopped)
1.25 tsp Salt (or to taste)
0.5 tsp Jaggery (optional, for balancing flavors)
0.5 cup Water (for grinding and adjusting consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Hard-boil the eggs for 10-12 minutes. Once cooked, place them in cold water, then peel the shells. Make a few shallow slits on the surface of each egg and set aside. This helps them absorb the masala.
2
Prepare the sukke masala. Heat a small pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Do not let them burn.
3
Allow the roasted spices to cool completely. Transfer them to a grinder jar along with the fresh grated coconut, turmeric powder, and tamarind paste. Grind to a coarse paste, adding 2-4 tablespoons of water as needed to facilitate grinding.
4
Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and allow them to splutter. Add the curry leaves and sauté for 30 seconds until aromatic.
5
Add the finely chopped onions and sauté for 6-7 minutes until they turn soft and golden. Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
6
Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy. Now, add the ground sukke masala paste to the pan. Sauté for 5-7 minutes on medium-low heat, stirring occasionally, until the masala is well-cooked and oil begins to separate at the edges.
7
Season with salt and optional jaggery, and mix well. Pour in the remaining water to achieve a thick, coating consistency. Gently add the slit hard-boiled eggs to the masala and toss carefully to coat them evenly.
8
Cover the pan and simmer on low heat for 2-3 minutes, allowing the eggs to absorb the flavors of the masala. Garnish with freshly chopped coriander leaves and serve hot.
Servings4
Serving size: 1 serving
501cal
7gprotein
80gcarbs
17gfat
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.
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 30 minutes is optional but helps in faster cooking.
In a pressure cooker, combine the rinsed dal, 3 cups of water, and the turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker. Using a whisk or the back of a ladle, mash the cooked dal vigorously until it forms a smooth, creamy paste.
Place the cooker pot back on the stove over medium heat. Pour in the remaining 1 cup of water (or more) to achieve a thin, soupy consistency characteristic of Dalithoy.
Add the slit green chilies, grated ginger, and salt. Stir everything together well.
3
Simmer and Infuse Flavors
Bring the dal to a gentle boil. Once it starts boiling, reduce the heat to low and let it simmer for 4-5 minutes. This step is crucial for the flavors of ginger and chili to meld into the dal.
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.
4
Prepare the Tempering (Tadka)
While the dal is simmering, heat the coconut oil in a small tadka pan over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-40 seconds.
Immediately add the broken dried red chilies, fresh curry leaves, and hing. Be careful as the curry leaves will splutter. Sauté for 20-30 seconds until the leaves are crisp and aromatic.
5
Combine and Serve
Carefully pour the hot, sizzling tempering directly into the simmering dal. Stir gently to incorporate.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the dal rest for a minute to absorb the tempering flavors. Serve hot with steamed rice and a side of pickle or papad.
