A rich and tangy coconut-based curry from Goa, featuring perfectly hard-boiled eggs. The complex spice blend with tamarind creates a uniquely flavorful and aromatic dish, best served with steamed rice or pao.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(2 eggs and about 1 cup of curry)
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
Spicy, aromatic egg curry with tirphal and rice - an energy-giving, protein-packed delight!
This konkani dish is perfect for lunch. With 790.72 calories and 25.49g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
Black Peppercorn
4 pcs Clove
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
1 inch Ginger (roughly chopped)
6 pcs Garlic Clove (roughly chopped)
1 tbsp Tamarind Paste
1.25 tsp Salt (or to taste)
1.5 cup Water (for the gravy, plus more for grinding)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least 1 inch.
Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
Carefully drain the hot water and run cold water over the eggs until they are cool enough to handle.
Peel the eggs and gently make 2-3 shallow slits on each one with a knife. This helps them absorb the curry flavor. Set aside.
2
Roast Spices & Grind Masala Paste
In a dry skillet over medium-low heat, add the dried Kashmiri and Byadgi chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Do not let them burn.
Transfer the roasted spices to a blender jar. Add the grated coconut, chopped ginger, garlic cloves, turmeric powder, and tamarind paste.
Add about 1/4 to 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure everything is well blended.
3
Sauté Aromatics
Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, until they turn soft, translucent, and light golden brown.
Add the finely chopped tomato and cook for another 4-5 minutes, stirring occasionally, until it becomes soft and mushy.
4
Cook the Curry
Add the ground masala paste to the pan with the onions and tomatoes. Stir well to combine.
Sauté the masala paste for 6-8 minutes on medium-low heat, stirring frequently, until it darkens in color and you see oil separating from the sides of the paste.
Pour in 1.5 cups of warm water and add salt to taste. Stir thoroughly to combine everything into a smooth gravy.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 10 minutes. This allows the flavors to meld and the gravy to thicken.
5
Add Eggs and Garnish
Gently slide the slit hard-boiled eggs into the simmering curry.
Stir gently to coat the eggs completely with the gravy. Let them simmer in the curry for 2-3 minutes to absorb the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, Goan pao (bread), or rotis.
4
Serving size: 1.5 cups
98cal
2gprotein
19gcarbs
2gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
