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 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 simple, comforting Maharashtrian dal made from split pigeon peas. Lightly seasoned with turmeric and asafoetida, this soothing lentil dish is a staple in festival feasts, traditionally served with steamed rice and a dollop of ghee.
Aromatic, protein-packed egg sukke with fiber-rich Goan rice & comforting dal. A soul-satisfying combo!
This konkani dish is perfect for dinner. With 880.9100000000001 calories and 32.29g 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
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.
4 cup Water (Divided; 2 cups for cooking and 2 cups for adjusting consistency)
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Optional, for a subtle sweetness)
2 tbsp Ghee (For serving)
Instructions
1
Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Soaking the dal for 30 minutes is optional but recommended for faster cooking.
Drain the dal and transfer it to a pressure cooker.
Add 2 cups of water, turmeric powder, and hing to the cooker.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
2
Mash and Simmer
Allow the pressure to release naturally from the cooker. This ensures the dal is perfectly cooked.
Open the lid and, while the dal is still hot, use a whisk or an immersion blender to mash it into a smooth, creamy paste. There should be no whole lentils visible.
Place the cooker back on the stove over low heat.
Pour in the remaining 2 cups of hot water, salt, and the optional jaggery. Stir well to combine everything.
Bring the mixture to a gentle boil and let it simmer for 5-7 minutes, stirring occasionally, until it reaches a smooth, flowing, soupy consistency.
3
Serve
Turn off the heat. Pour the hot varan into serving bowls.
Just before serving, add a generous dollop of ghee to each bowl.
Serve immediately with hot steamed rice (bhaat) for a classic Maharashtrian meal.
