A tangy and light South Indian breakfast made from rice vermicelli. Flavored with a classic tempering of mustard seeds, lentils, and fresh lemon juice, it's a quick and refreshing meal ready in under 30 minutes.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
304cal
6gprotein
45gcarbs
11g
Ingredients
200 g Instant Rice Sevai (Also known as rice vermicelli sticks)
4 cup Water (For boiling the sevai, will be drained)
2 tbsp Sesame Oil (Gingelly oil is preferred for authentic flavor)
A vibrant and aromatic dry egg curry from the coastal region of Mangalore. Hard-boiled eggs are coated in a freshly roasted coconut and spice masala, making it a perfect side for rice or neer dosa.
Light shevai noodles with a tangy, protein-rich egg sukka. Quick to make and super tasty!
This mangalorean dish is perfect for lunch. With 687.54 calories and 21.52g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Adjust to taste)
3 tbsp Lemon Juice (From 1-2 medium lemons, freshly squeezed)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Cook the Rice Sevai
Bring 4 cups of water to a rolling boil in a large pot.
Add the instant rice sevai and cook for 2-3 minutes, or as per package instructions, until just tender. Be careful not to overcook.
Immediately drain the sevai into a colander and rinse thoroughly with cold running water. This crucial step stops the cooking process and prevents the strands from sticking together.
Gently fluff the sevai with a fork and set it aside to drain completely.
2
Prepare the Tempering (Tadka)
Heat sesame oil in a wide pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
Add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crisp.
3
Sauté Aromatics and Spices
Add the slit green chilies and curry leaves to the pan. Sauté for about 30 seconds until the curry leaves become fragrant and crisp.
Lower the heat, then add the turmeric powder and hing. Stir for 10-15 seconds to cook the spices without burning them.
4
Combine and Finish
Add the cooked and drained sevai to the pan along with the salt.
Gently toss everything together for 2-3 minutes until the sevai is heated through and evenly coated with the yellow tempering. Use two spatulas or a light hand to avoid breaking the delicate strands.
Turn off the heat. Drizzle the fresh lemon juice over the sevai and sprinkle with finely chopped coriander leaves.
Give it one final gentle mix to combine. Serve immediately while warm for the best texture and flavor.
383cal
16gprotein
19gcarbs
28gfat
Ingredients
8 piece Egg
1 cup Fresh Coconut (grated)
7 piece Byadgi Red Chilli (adjust to your spice preference)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
0.5 tsp Turmeric Powder
1 inch piece Tamarind (seedless)
3 tbsp Coconut Oil
1 tsp Mustard Seeds
12 piece Curry Leaves
2 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
1.25 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional)
0.25 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring 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.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Once cool, peel the eggs and make 2-3 shallow vertical slits on each one. This helps the masala to be absorbed. Set aside.
2
Roast the Sukka Masala Ingredients
In a heavy-bottomed pan over low-medium heat, dry roast the Byadgi red chillies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns for 2-3 minutes until they release a fragrant aroma.
Add the grated fresh coconut to the pan. Continue to roast on a low flame, stirring continuously for 6-8 minutes, until the coconut turns a deep golden brown and feels crisp.
Turn off the heat. Immediately add the turmeric powder and the piece of tamarind to the hot mixture. The residual heat will toast them lightly. Mix well and let the mixture cool down completely.
Transfer the cooled roasted mixture to a spice grinder or a small blender jar.
Grind to a coarse powder without adding any water. The texture should be slightly gritty, not a fine paste.
4
Sauté the Aromatics
Heat the coconut oil in a wide kadai or pan over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for another 30 seconds until they are crisp.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and have started to turn golden brown at the edges.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
5
Cook the Sukka
Reduce the heat to low and add the ground sukka masala powder to the pan. Sauté for 2-3 minutes, stirring constantly to prevent it from burning.
Add the salt, optional jaggery, and 1/4 cup of water. Mix thoroughly to combine everything into a thick, fragrant paste.
Cook for another 3-4 minutes, until the masala thickens and you can see the oil separating from the sides of the paste.
6
Combine with Eggs and Serve
Gently place the slit, hard-boiled eggs into the pan with the masala.
Carefully toss and coat each egg with the masala, being careful not to break them.
Cover the pan and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the flavors of the masala.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
