A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(1 egg with approximately 1 cup of curry)
298cal
10gprotein
22gcarbs
21g
Ingredients
1 cup Grated Coconut (Fresh or frozen is best)
5 whole Kashmiri Red Chili (Dried, for color)
2 whole Guntur Red Chili (Dried, adjust for heat preference)
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.
Creamy, perfectly spiced egg drop curry with homestyle rice. A protein-packed, soul-satisfying meal!
This konkani dish is perfect for dinner. With 395.58000000000004 calories and 11.72g of protein per serving, it's a low-calorie option for your meal plan.
fat
2 tbsp Coconut Oil
2 medium Onion (Finely chopped)
1 medium Tomato (Finely chopped)
2 whole Green Chili (Slit lengthwise)
1 tsp Mustard Seeds
12 leaf Curry Leaves
1.25 tsp Salt (Or to taste)
0.5 tsp Jaggery (Grated. Can be substituted with sugar.)
1.75 cup Water (About 1/4 cup for grinding and 1.5 cups for the gravy)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
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
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
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
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
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.
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.