A comforting Kerala-style curry where eggs are gently poached in a spiced coconut milk gravy. This creamy and tangy dish, known as Mutta Ozhichu Curry, is perfect with steamed rice or appam.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(Each serving contains about 1 cup of curry and 2 poached eggs.)
342cal
16gprotein
17gcarbs
25g
Ingredients
1 cup Grated Coconut (Fresh or frozen)
5 cloves Shallots (For the paste)
3 cloves Garlic
0.5 inch piece Ginger
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (Adjust for heat preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Egg Drop Coconut Curry with Steamed Basmati Rice
Aromatic, creamy Egg Drop Coconut Curry with fluffy steamed rice – a protein-packed, soul-satisfying comfort meal.
This goan dish is perfect for lunch. With 604.38 calories and 20.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Fenugreek Seeds
2 whole Dried Red Chili (Broken in half)
1 sprig Curry Leaves
1 medium Onion (Finely sliced)
2 whole Green Chili (Slit lengthwise)
1 medium Tomato (Finely chopped)
1 tsp Tamarind Paste (Or 2 pieces of kokum)
0.5 tsp Garam Masala
2 cups Water (0.5 cup for grinding, 1.5 cups for gravy)
1.25 tsp Salt (To taste)
Instructions
1
Prepare the Coconut Paste
In a blender, combine the grated coconut, shallots, garlic, ginger, turmeric powder, Kashmiri red chili powder, and coriander powder.
Add 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
2
Temper Spices and Sauté Aromatics
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and allow them to splutter completely. Then, add fenugreek seeds, broken dried red chilies, and curry leaves. Sauté for 30 seconds until fragrant.
Add the sliced onion and slit green chilies. Sauté for 5-6 minutes until the onions are soft and translucent.
Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
3
Build and Simmer the Curry
Lower the heat and add the ground coconut paste to the pan. Stir continuously and cook for 2-3 minutes until the raw aroma disappears.
Pour in the remaining 1.5 cups of water, add the tamarind paste and salt. Mix well to combine.
Bring the curry to a gentle simmer over medium-low heat. Do not let it come to a rolling boil. Let it simmer for 5-7 minutes for the flavors to meld together.
4
Poach the Eggs
Reduce the heat to its lowest setting, ensuring the curry is barely simmering.
Crack one egg into a small bowl, then gently slide it into the curry. Repeat for all eggs, spacing them apart.
Do not stir the curry after adding the eggs, as this will break them.
Cover the pan with a lid and let the eggs poach for 5-7 minutes. The whites should be fully set, and the yolks can be as runny or firm as you prefer.
5
Finish and Serve
Turn off the heat. Gently sprinkle the garam masala over the curry.
Let the curry rest, covered, for 5 minutes before serving. This allows the flavors to settle.
Serve hot with steamed rice, appam (rice hoppers), or idiyappam (string hoppers).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
