Hard-boiled eggs tossed in a fiery, tangy Mangalorean masala, slow-roasted in rich ghee. This iconic dish from coastal Karnataka is packed with flavor and pairs perfectly with neer dosa or steamed rice.
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Egg Ghee Roast, Boiled Rice and Cucumber Raita
Protein-packed Egg Ghee Roast with fluffy rice and cooling raita – a soul-satisfying, aromatic comfort!
This mangalorean dish is perfect for lunch. With 1063.5700000000002 calories and 39.660000000000004g of protein per serving, it's a nutritious choice for your meal plan.
45gfat
10 leaves Curry Leaves
0.25 tsp Turmeric Powder
0.5 tsp Jaggery (powdered)
1 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
0.5 cup Water (hot, for soaking and grinding)
Instructions
1
Boil and Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
Peel the cooled eggs and gently make 2-3 shallow vertical slits on each one. This helps the masala penetrate the eggs. Set aside.
2
Prepare the Ghee Roast Masala Paste
In a small bowl, soak the Byadgi dried red chilies and the piece of tamarind in 1/2 cup of hot water for 15 minutes. This will soften them for grinding.
While the chilies soak, heat a small, dry pan over low heat. Add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
Transfer the roasted spices to a blender jar. Add the soaked chilies, soaked tamarind (along with its soaking water), and peeled garlic cloves.
Blend everything to a very smooth, thick paste. Add a tablespoon or two of extra water only if necessary to facilitate grinding.
3
Cook the Masala
Heat the ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
Add the curry leaves and sauté for another 30 seconds until they turn crisp.
Add the ground masala paste, turmeric powder, and salt to the pan. Mix everything well.
Reduce the heat to low-medium and cook the masala for 10-12 minutes, stirring frequently. The key is to cook it until the raw smell disappears, the paste darkens to a deep red, and you see ghee separating from the sides of the masala.
4
Roast the Eggs
Once the masala is well-cooked, add the slit, hard-boiled eggs to the pan.
Gently toss and fold the eggs with the masala, ensuring each egg is thoroughly coated. Be careful not to break the eggs.
Sprinkle the powdered jaggery and drizzle the fresh lemon juice over the eggs. Mix gently to combine.
Continue to roast on low heat for another 4-5 minutes, allowing the eggs to absorb the rich, tangy, and spicy flavors of the masala.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve the Egg Ghee Roast hot with traditional accompaniments like Neer Dosa, Appam, or simply with steamed rice.
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
