Konkani Egg Drop Curry with Ukda Tandul

Instructions

1. 1

   Prepare the Coconut Masala Paste

   • In a small pan over low heat, dry roast the Kashmiri and Guntur red chilies, coriander seeds, and cumin seeds for 1-2 minutes until fragrant. Avoid burning them.
   • Allow the roasted spices to cool completely.
   • Transfer the cooled spices to a grinder jar. Add the grated coconut, garlic cloves, ginger, turmeric powder, and tamarind paste.
   • Add approximately 1/4 cup of water and grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding.
2. 2

   Sauté the Aromatics

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
   • Add the curry leaves and slit green chilies, and sauté for another 30 seconds until aromatic.
   • Add the finely chopped onions and cook, stirring occasionally, for 7-8 minutes until they become soft and translucent.
   • Add the chopped tomato and cook for 4-5 minutes until it turns soft and mushy, integrating well with the onions.
3. 3

   Cook the Curry Base

   • Add the ground coconut masala paste to the pan. Sauté for 5-7 minutes on medium-low heat, stirring continuously, until the raw aroma disappears and oil begins to separate from the masala.
   • Pour in 1.5 cups of water, add salt and the grated jaggery. Stir well to combine all ingredients.
   • Bring the curry to a gentle boil, then immediately reduce the heat to low to maintain a steady, gentle simmer.
4. 4

   Poach the Eggs

   • Crack one egg at a time into a small bowl to ensure no shells get into the curry and the yolk remains intact.
   • Gently create a small space in the simmering curry with a spoon and carefully slide the egg into it.
   • Repeat for the remaining eggs, spacing them out evenly in the pan.
   • Avoid stirring the curry after adding the eggs to prevent them from breaking.
   • Cover the pan with a lid and let the eggs poach on low heat for 6-8 minutes. The whites should be set and opaque, and the yolks should be runny. For firmer yolks, cook for an additional 2-3 minutes.
5. 5

   Garnish and Serve

   • Once the eggs are cooked to your preference, turn off the heat.
   • Garnish generously with freshly chopped coriander leaves.
   • Serve hot by carefully spooning out each poached egg with a liberal amount of curry. It pairs perfectly with steamed rice, Goan pao, or neer dosa.