A fiery and tangy Mangalorean curry featuring hard-boiled eggs simmered in a rich, aromatic gravy made from roasted spices, coconut, and tamarind. A perfect side dish for neer dosa or steamed rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 boiled eggs)
489cal
16gprotein
21gcarbs
Ingredients
8 large Eggs
8 Byadgi Red Chilies (Soaked in warm water for 20 minutes)
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 classic Karnataka-style cucumber and moong dal salad. This crunchy, tangy, and light salad is incredibly refreshing and easy to make, perfect as a side for any South Indian meal or as a festive offering.
About Egg Puli Munchi, Boiled Rice and Southekayi Kosambari
Protein-packed Egg Puli Munchi with energy-giving rice & refreshing kosambari – a tangy, soul-satisfying delight!
This mangalorean dish is perfect for lunch. With 866.49 calories and 25.98g of protein per serving, it's a nutritious choice for your meal plan.
40gfat
6 cloves Garlic
1 inch Ginger
0.5 tsp Turmeric Powder
4 tbsp Coconut Oil (Divided)
15 Curry Leaves (Divided)
1 tsp Jaggery Powder (Optional, to balance flavors)
1.25 tsp Salt (Or to taste)
1.5 cup Water (For the gravy)
0.5 tsp Mustard Seeds (For tempering)
Instructions
1
Prepare Eggs and Tamarind Pulp
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil.
Immediately transfer the boiled eggs to an ice bath to stop the cooking process. Once cool, peel them carefully.
Make 2-3 shallow, lengthwise slits on each egg. This helps them absorb the gravy. Set aside.
While the eggs cook, soak the tamarind ball in 1 cup of warm water for 15 minutes. Squeeze well to extract a thick pulp, then strain and discard the solids. Set the tamarind water aside.
2
Dry Roast the Spices
In a small, dry pan over medium-low heat, add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
Toast for 2-3 minutes, stirring constantly, until they release a rich aroma. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
3
Grind the Masala Paste
In a high-speed blender, combine the cooled roasted spices, soaked and drained red chilies, grated coconut, the small roughly chopped onion, garlic cloves, ginger, and turmeric powder.
Pour in the prepared tamarind water and grind everything to a very smooth, fine paste. Add a splash of extra water if needed to facilitate grinding.
4
Cook the Curry Base
Heat 3 tablespoons of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped medium onion and 10-12 curry leaves. Sauté for 6-8 minutes until the onions are soft and golden brown.
Add the ground masala paste to the pan. Stir well and cook for 8-10 minutes, stirring frequently, until the raw aroma disappears and you see oil separating from the edges of the masala.
5
Simmer the Curry
Pour in 1.5 cups of water, salt to taste, and the optional jaggery powder. Stir thoroughly to combine.
Bring the curry to a gentle boil, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
Gently slide the slit boiled eggs into the simmering gravy. Spoon some gravy over them and continue to simmer for another 3-4 minutes.
6
Prepare Tempering and Serve
In a small tempering pan (tadka pan), heat the remaining 1 tablespoon of coconut oil over medium-high heat.
Add the mustard seeds and let them splutter completely.
Add the remaining curry leaves and fry for a few seconds until crisp.
Pour this hot tempering over the egg curry. Gently stir it in. Let the curry rest for at least 10 minutes before serving hot with neer dosa, sannas, or 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.
0.25 cup Moong Dal (split yellow lentils, rinsed and soaked)
0.25 cup Fresh Coconut (grated)
1 small Onion (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Coriander Leaves (chopped)
1.5 tbsp Lemon Juice (freshly squeezed)
0.75 tsp Salt (or to taste)
2 tsp Vegetable Oil (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal (optional, for extra crunch)
0.25 tsp Hing (asafoetida)
6 pcs Curry Leaves
1 pcs Dried Red Chili (broken into two)
Instructions
1
Soak the Moong Dal
Rinse the moong dal thoroughly under cool running water.
Soak the dal in 1 cup of water for 30-60 minutes. It should become tender enough to bite into easily but still retain a slight crunch.
Once soaked, drain all the water completely using a fine-mesh sieve and set aside.
2
Prepare the Salad Base
In a large mixing bowl, combine the finely chopped cucumber, soaked and drained moong dal, grated fresh coconut, chopped onion, green chilies, and coriander leaves.
Gently toss the ingredients to mix them evenly. Do not add salt or lemon juice at this stage.
3
Make the Tempering (Oggarane)
Heat oil in a small pan (tadka pan) over medium heat. After about 30 seconds, test the heat by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 20-30 seconds.
Add the urad dal (if using) and sauté for 30 seconds until it turns a light golden brown.
Add the broken dried red chili, curry leaves, and hing. Sauté for another 10-15 seconds until the curry leaves turn crisp. Be careful as the leaves may sputter.
4
Combine and Serve
Pour the hot tempering directly over the salad mixture in the bowl.
Just before serving, add the salt and freshly squeezed lemon juice.
Mix everything well until combined. Serve immediately to enjoy the best crunch and freshness.
