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)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A simple, comforting lentil soup from the Konkani GSB community. Made with toor dal and a fragrant tempering of mustard seeds, chilies, and asafoetida in coconut oil, it's a staple in Goan homes. Ready in 30 minutes, this soupy dal is traditionally served with steamed rice.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Mangalorean Egg Sukka, Chapati, Dal Toi and Kachumber Salad
Perfectly spiced Mangalorean Egg Sukka with chapatis - a protein-packed, soul-satisfying delight!
This konkani dish is perfect for lunch. With 874.91 calories and 35.61g 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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
3 cup Water (For pressure cooking, plus more for adjusting consistency)
0.5 tsp Turmeric Powder
3 pcs Green Chilies (Slit lengthwise)
1 tsp Salt (Or to taste)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
2 pcs Dried Red Chilies (Broken into halves)
0.5 tsp Hing (Asafoetida)
10 pcs Curry Leaves (Fresh)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal under running water until the water runs clear. Soaking for 30 minutes is optional but recommended for faster cooking.
Place the rinsed dal in a 2 or 3-liter pressure cooker. Add 3 cups of water, turmeric powder, and the slit green chilies.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, which should take about 15 minutes. The dal should be completely soft and mushy.
Allow the pressure to release naturally. Once safe, open the cooker.
Using a whisk or a wooden churner (mathani), whisk the dal until it is smooth and creamy. Add salt and mix well.
Check the consistency. Dal Toi is traditionally thin and soupy. Add 1/2 to 1 cup of hot water if needed to reach the desired consistency. Bring the dal to a gentle boil for 2-3 minutes, then turn off the heat.
2
Prepare the Tempering (Phanna)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter and pop, which takes about 30 seconds.
Immediately add the broken dried red chilies, hing (asafoetida), and fresh curry leaves. Be careful as the curry leaves will sizzle.
