A fiery and aromatic egg curry from the Konkan coast of Maharashtra. Hard-boiled eggs are simmered in a rich gravy made with roasted coconut, onions, and a special blend of Malvani spices.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving(2 eggs and 1 cup curry per serving)
A soft, spongy, and savory rice pancake from the coastal Konkan region of Maharashtra. Made from a batter of rice and lentils that requires overnight fermentation, this gluten-free delight is thicker than a dosa and pairs perfectly with chutney or fish curry.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
About Malvani Egg Curry, Maharashtrian Amboli and Coconut Chutney
Aromatic, perfectly spiced Malvani Egg Curry with Amboli – a soul-satisfying coastal delight!
This maharashtrian dish is perfect for lunch. With 1018.52 calories and 32.34g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Cinnamon Stick
3 tbsp Vegetable Oil (divided)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust to taste)
1.5 tbsp Malvani Masala (store-bought or homemade)
1 tbsp Tamarind Pulp (optional, for tanginess)
1.25 tsp Salt (or to taste)
2 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan, cover with cold water by at least an inch.
Bring to a rolling boil over high heat, then immediately reduce heat to a gentle simmer.
Cook for 10 minutes for hard-boiled eggs.
Drain the hot water and transfer eggs to an ice bath or run under cold water to stop the cooking process.
Once cool enough to handle, peel the eggs and make 2-3 shallow vertical slits on each one. Set aside.
2
Roast Ingredients for the Masala Paste
Heat 1 tbsp of oil in a pan over medium heat.
Add the sliced onion and sauté for 5-6 minutes until it turns golden brown.
Add ginger, garlic, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick. Sauté for 1-2 minutes until fragrant.
Add the grated coconut and reduce the heat to low. Roast, stirring continuously, for 4-5 minutes until the coconut is light brown and aromatic. Be careful not to burn it.
Remove the mixture from the heat and allow it to cool completely.
3
Grind the Masala Paste
Once the roasted mixture is cool, transfer it to a grinder or blender.
Add 3-4 tablespoons of water and blend to a very smooth paste. Add a little more water if needed to facilitate grinding. Set the paste aside.
4
Cook the Curry Base
In the same pan, heat the remaining 2 tbsp of oil over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until soft and golden.
Add the tomato puree and cook for 4-5 minutes until the mixture thickens and oil begins to separate at the edges.
Stir in the turmeric powder, Kashmiri red chili powder, and Malvani masala. Cook for 1 minute until the raw smell of the spices disappears.
Add the ground Malvani paste and salt. Sauté for another 5-7 minutes, stirring frequently, until it's very fragrant and oil starts to ooze from the sides of the paste.
5
Simmer and Finish the Curry
Pour in 2 cups of warm water and the optional tamarind pulp. Stir well to combine, ensuring there are no lumps.
Bring the gravy to a gentle boil.
Carefully slide the slit hard-boiled eggs into the gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes, allowing the eggs to absorb the flavors.
Check for seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
Serve hot with bhakri, chapati, or steamed rice.
480 min
Servings4
Serving size: 1 serving
488cal
14gprotein
80gcarbs
12gfat
Ingredients
1.5 cup Parboiled Rice (Also known as Ukda Chawal)
0.5 cup Urad Dal (Split and skinned black gram lentils)
0.25 cup Chana Dal (Split and skinned Bengal gram)
1 tsp Fenugreek Seeds (Also known as Methi Dana)
0.25 cup Thick Poha (Flattened rice, thick variety)
1 tsp Salt (Adjust to taste)
3 tbsp Vegetable Oil (For cooking the amboli)
3 cup Water (Approximately, for soaking and grinding)
Instructions
1
Soak the Grains and Lentils (6-8 hours)
In a large bowl, combine the parboiled rice, urad dal, chana dal, and fenugreek seeds.
Rinse them under cool running water 3-4 times until the water runs clear.
Add enough fresh water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for 6 to 8 hours.
2
Grind the Batter (15 minutes)
In a separate small bowl, rinse the thick poha once, then soak it in about 1/2 cup of water for 15-20 minutes before you start grinding.
Drain all the water from the soaked rice and dal mixture.
Transfer the drained mixture and the soaked poha (along with its soaking water) to a high-speed blender or wet grinder.
Grind in batches if necessary, adding small amounts of fresh, cold water as needed to facilitate grinding. The final batter should be smooth and have a thick, yet pourable consistency, similar to pancake batter.
3
Ferment the Batter (8-12 hours)
Pour the ground batter into a large, non-reactive container (like stainless steel or glass). Ensure the container is only filled halfway to allow room for the batter to rise.
Cover the container with a lid, but do not seal it tightly. Place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
The batter is perfectly fermented when it has visibly risen, is light and airy, and has a pleasant, slightly sour aroma.
4
Prepare for Cooking (5 minutes)
Once fermented, add the salt to the batter. Gently stir it in with a light hand. Avoid over-mixing, as this can deflate the air pockets created during fermentation.
Check the consistency. If the batter is too thick, add a tablespoon or two of water to reach a pourable, thick pancake-like consistency.
5
Cook the Amboli (20-25 minutes)
Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Lightly grease the tawa with a few drops of oil and wipe with a paper towel for an even coating.
Pour a ladleful of batter (about 1/3 cup) onto the center of the hot tawa. Do not spread it. Allow it to spread naturally into a thick circle, about 5-6 inches in diameter.
You will see small bubbles and holes forming on the surface. Drizzle about 1/2 teaspoon of oil around the edges and on top.
Cover with a lid and cook for 1-2 minutes on medium-low heat, until the top surface appears cooked and set.
Flip the amboli and cook the other side for another minute until it's light golden brown. Do not press down.
Remove from the tawa and repeat the process for the remaining batter, greasing the tawa lightly between each amboli.
6
Serve
Serve the hot, soft, and spongy amboli immediately with coconut chutney, sambar, or a traditional Malvani fish curry (kalvan).
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
