non-vegetariangluten-free
mangalorean
Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
40 min
920 cal
46gProtein
100gCarbs
40gFat
2Recipes
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Soft, gut-friendly Idlis paired with rich, aromatic Egg Ghassi – a protein-packed comfort food!
Soft, pillowy steamed rice cakes with a slightly tangy flavor from fermentation. This classic South Indian breakfast is naturally vegan, gluten-free, and pairs perfectly with sambar and coconut chutney. Note: Total time excludes the essential 14-20 hours of soaking and fermentation.
Serving size: 3 pieces
A rich and aromatic Mangalorean egg curry made with a freshly ground paste of roasted spices and coconut. This flavorful dish, with its signature tangy and spicy notes, is perfect with neer dosa or steamed rice.
Serving size: 1.25 cups(1.5 cups of curry with 2 boiled eggs)
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Soft, gut-friendly Idlis paired with rich, aromatic Egg Ghassi – a protein-packed comfort food!
This mangalorean dish is perfect for breakfast. With 465.91 calories and 18.97g of protein per serving, it's a nutritious choice for your meal plan.
Soak the Rice and Dal (6-8 hours)
Grind the Batter (30-40 minutes)
Mix and Ferment the Batter (8-12 hours)
Steam the Idlis (10-12 minutes per batch)
Rest and Demold (5-7 minutes)
Prepare the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard-boil. Drain, cool in ice water, then peel. Make a few shallow slits on each egg with a knife to help them absorb the curry flavor. Set aside.
Roast the Spices: Heat a small, dry pan over low-medium flame. Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dry red chilies. Dry roast, stirring constantly, for 2-3 minutes until they become fragrant and slightly darker. Be careful not to burn them. Remove from heat and let cool completely.
Grind the Masala Paste: Transfer the cooled roasted spices to a grinder jar. Add the grated coconut, garlic cloves, turmeric powder, and tamarind paste. Pour in about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed for a smooth consistency.
Cook the Curry Base: Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the large chopped onion and sauté for 6-7 minutes until soft and golden. Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
Sauté the Masala and Simmer: Add the ground masala paste to the pan. Stir well and cook for 5-7 minutes, until the raw aroma disappears and you see oil separating from the masala. Pour in 1.5 cups of water and add salt. Mix well, bring to a boil, then reduce heat to low. Let it simmer for 8-10 minutes for the flavors to meld.
Add Eggs: Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for another 2-3 minutes to absorb the flavors. Turn off the heat.
Prepare the Tempering (Tadka): In a small separate pan, heat the remaining 1 tbsp of coconut oil over medium-high heat. Add the mustard seeds and let them splutter. Add the thinly sliced small onion and fry until golden brown and crisp. Finally, add the curry leaves and fry for a few seconds until crisp.
Finish and Serve: Pour the hot tempering over the egg curry. Give it a gentle stir. Serve hot with neer dosa, appam, or steamed rice.