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.
Prep15 min
Cook25 min
Servings4
Serving size: 2 pieces
383cal
16gprotein
19gcarbs
28g
Ingredients
8 piece Egg
1 cup Fresh Coconut (grated)
7 piece Byadgi Red Chilli (adjust to your spice preference)
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
About Mangalorean Egg Sukka, Boiled Rice and Masala Chaas
Aromatic egg sukka with fluffy rice & gut-friendly buttermilk. Protein-packed and energy-giving!
This mangalorean dish is perfect for lunch. With 709.64 calories and 24.13g of protein per serving, it's a nutritious choice for your meal plan.
fat
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.
3
Grind the Masala
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.
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
