Name: Pundi Gatti
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup Idli Rava (Also known as cream of rice or broken rice); 3 cup Water (For cooking the dough); 0.75 cup Fresh Coconut (Grated); 2 tbsp Coconut Oil; 1 tsp Mustard Seeds; 1 tsp Urad Dal; 1 tsp Chana Dal; 2 pcs Dried Red Chilies (Broken into halves); 10 pcs Curry Leaves; 0.25 tsp Hing (Asafoetida); 1 tsp Salt (Or to taste)

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Coastal Egg Curry Recipe - South Indian Dinner | CraftMyMeals

Instructions

1
Boil and Prepare the Eggs
- Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes for perfect hard-boiled eggs.
- Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make peeling easier.
- Once cool, peel the eggs. Gently make 2-3 shallow slits on each egg with a knife. This is crucial for them to absorb the gravy's flavor.
2
Shallow-Fry the Eggs
- Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
- Add a pinch of turmeric powder and red chili powder to the oil. This gives the eggs a beautiful color.
- Carefully add the slit boiled eggs and sauté for 3-4 minutes, turning gently, until they develop a light golden, slightly blistered skin. This adds a wonderful texture.
- Remove the eggs from the pan and set them aside.
3
Prepare the Gravy Base (Masala)
- In the same pan, add the remaining 2 tablespoons of oil. Heat over medium heat.
- Add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- Add the 2 finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are soft and deep golden brown. This patient browning is the secret to a rich, flavorful gravy.
- Add 1.5 tbsp of ginger-garlic paste and the 2 slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook the Tomatoes and Spices
- Add the puree of 3 tomatoes to the pan. Cook for 5-7 minutes, stirring often, until the mixture thickens and you see oil starting to release from the sides.
- Reduce the heat to low. Add 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1.25 tsp salt. Mix well.
- Cook this masala for another 3-4 minutes, stirring, until the oil completely separates from the masala. This indicates it's perfectly cooked.
5
Simmer the Curry
- Pour in 1.5 cups of hot water and stir well, scraping any flavorful browned bits from the bottom of the pan.
- Bring the gravy to a gentle boil over medium heat.
- Carefully slide the fried eggs into the gravy.
- Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb all the delicious flavors.
6
Finish and Garnish
- Turn off the heat. Stir in 0.75 tsp of garam masala. Crush 1 tsp of kasuri methi between your palms and sprinkle it over the curry.
- Garnish with 3 tbsp of freshly chopped coriander leaves.
- Let the curry rest, covered, for 5 minutes before serving for the flavors to meld together. Serve hot with rice or roti.

Ingredients

1.5 cup Idli Rava (Also known as cream of rice or broken rice)
3 cup Water (For cooking the dough)
0.75 cup Fresh Coconut (Grated)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Chana Dal
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Or to taste)

Instructions

1
Prepare the Rice Rava: Wash the idli rava in a fine-mesh sieve under running water until the water runs clear. Drain thoroughly and let it soak in just enough water to cover it for 30 minutes. After soaking, drain any remaining excess water completely.
2
Prepare the Tempering: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the urad dal and chana dal, sautéing for about 1 minute until they turn a light golden brown. Finally, add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
3
Cook the Dough: To the tempering, add the grated coconut and sauté for 1 minute. Pour in 3 cups of water and add the salt. Bring the mixture to a rolling boil. Reduce the heat to low and begin adding the soaked, drained idli rava slowly, stirring continuously and vigorously with a spatula to prevent any lumps from forming. This is the most crucial step.
4
Thicken the Dough: Continue cooking on low heat, stirring constantly, for about 5-7 minutes. The mixture will thicken and absorb all the water, eventually coming together as a single, non-sticky dough ball that pulls away from the sides of the pan. Turn off the heat, cover the pan, and let the dough rest for 5-10 minutes to cook further in the residual steam.
5
Shape the Dumplings: Transfer the warm dough to a large plate and let it cool just enough to be handled. Grease your palms with a little oil. Take a lime-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball. You can make a small indent in the center with your thumb, which is a traditional way of shaping. Repeat until all the dough is used, making about 16 dumplings.

Egg Curry with Pundi Gatti

Nutrition per Serving

Recipes in this Meal

1. Egg Curry

Ingredients

2. Pundi Gatti

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About Egg Curry with Pundi Gatti

Instructions

Ingredients

Instructions