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)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A quintessential Indian side salad, these crisp cucumber slices are tossed in a zesty mix of lemon juice, chaat masala, and fresh cilantro. This refreshing 'kachumber'-style salad provides a cooling contrast to spicy curries and is ready in minutes.
About Egg Puli Munchi, Chapati and Cucumber Slices
Tangy, spicy Egg Puli Munchi with soft chapatis and refreshing cucumber slices. Protein-packed delight!
This mangalorean dish is perfect for lunch. With 716.05 calories and 24.66g 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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
0.5 pcs Green Chili (Finely chopped, optional for heat)
Instructions
1
Wash the cucumber thoroughly under cool running water. Trim both ends. You can peel it completely, partially in stripes for a decorative look, or leave the skin on for extra fiber and color.
2
Using a sharp knife or a mandoline, slice the cucumber into thin, uniform rounds, about 1/8-inch (3mm) thick. Place the slices in a medium-sized mixing bowl.
3
Just before serving, add the lemon juice, chaat masala, salt, and freshly ground black pepper to the bowl with the cucumber slices.
4
Add the optional finely chopped cilantro and green chili if using. Gently toss everything together until the cucumber slices are evenly coated. Serve immediately for the best crispness.
