A classic Goan curry featuring hard-boiled eggs simmered in a rich, aromatic gravy. Made with freshly roasted spices and coconut, this dish is a flavor explosion that pairs perfectly with rice or pav.
Prep25 min
Cook35 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs and approximately 1 cup of gravy.)
404cal
16gprotein
22gcarbs
30g
Ingredients
8 pcs Egg (Large, free-range if possible)
1 cup Grated Coconut (Freshly grated is best, but desiccated (unsweetened) works too)
2 pcs Onion (Medium-sized; 1 sliced for masala, 1 finely chopped for curry)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chili (Use a mix of Kashmiri for color and a spicier variety for heat)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Aromatic, protein-packed Egg Xacuti with fluffy Sannas – a soul-satisfying meal with a perfect spicy kick!
This goan dish is perfect for lunch. With 635.55 calories and 19.39g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Cinnamon Stick
1 pcs Star Anise
0.25 tsp Nutmeg (Freshly grated for best aroma)
6 cloves Garlic
1 inch Ginger (Peeled and roughly chopped)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in warm water)
3 tbsp Vegetable Oil (Coconut oil can be used for a more authentic flavor)
2 cup Water (Warm water is preferred)
1.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place the 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 hard-boiled eggs.
Drain the hot water and immediately place the eggs in a bowl of ice water for 5 minutes to stop the cooking process and make them easier to peel.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy. Set aside.
2
Roast the Xacuti Masala Ingredients
Heat a heavy-bottomed pan or skillet over low-medium heat. Add the grated coconut and dry roast, stirring continuously for 8-10 minutes, until it turns a deep golden brown and releases a nutty aroma. Transfer to a plate to cool.
In the same pan, dry roast the coriander seeds, cumin seeds, peppercorns, dried red chilies, poppy seeds, cloves, cinnamon, and star anise for 2-3 minutes until fragrant. Be careful not to burn them. Add these spices to the plate with the coconut.
Add 1 tbsp of oil to the pan. Sauté the sliced onion, ginger, and garlic until the onion is soft and translucent, about 5-6 minutes. Add this to the same plate.
3
Grind the Masala Paste
Once all the roasted ingredients have cooled down completely, transfer them to a high-powered blender or grinder jar.
Add the turmeric powder, grated nutmeg, and tamarind paste.
Grind to a very fine, smooth paste. Add a few tablespoons of water, a little at a time, as needed to facilitate grinding.
4
Cook the Curry
Heat the remaining 2 tbsp of oil in a wide pan or kadai over medium heat.
Add the finely chopped onion and sauté for 6-8 minutes, until it turns golden brown.
Add the ground Xacuti masala paste. Sauté for 8-10 minutes, stirring frequently, until the paste darkens in color, thickens, and oil begins to separate from the sides. This step is crucial for developing flavor.
5
Simmer and Finish
Pour in 2 cups of warm water and add salt to taste. Stir well to combine everything, ensuring there are no lumps.
Bring the curry to a gentle boil, then reduce the heat to low. Let it simmer for 5-7 minutes, allowing the gravy to thicken and the flavors to meld.
Gently slide the slit hard-boiled eggs into the gravy. Stir carefully to coat them without breaking.
Cover the pan and simmer for another 5 minutes, allowing the eggs to absorb the rich flavors of the curry.
Garnish with freshly chopped coriander leaves. Serve hot with Goan pav, sannas, or steamed rice.
Servings4
Serving size: 3 pieces
232cal
3gprotein
30gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
