non-vegetariangluten-free
mangalorean
Meen Alleppey Curry with Boiled Rice
Tangy, creamy Meen Alleppey Curry with simple boiled rice - a gut-friendly, soul-satisfying Kerala delight!
20 min
718 cal
34gProtein
78gCarbs
31gFat
2Recipes
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Fluffy steamed Moode with creamy, perfectly spiced Egg Gassi – a protein-packed, soul-satisfying dinner!
A unique cylindrical idli from coastal Karnataka, steamed in fragrant screw pine (Kedige) leaf moulds. This aromatic, fluffy rice cake is a traditional breakfast delight, best enjoyed with sambar or chutney. Note: This recipe requires 6 hours of soaking and 10-12 hours of fermentation.
Serving size: 1 serving
Soak the Rice and Lentils
A rich and aromatic Mangalorean egg curry featuring a creamy coconut base and a unique blend of roasted spices. This flavorful gassi is tangy, moderately spicy, and pairs perfectly with neer dosa or steamed rice.
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Fluffy steamed Moode with creamy, perfectly spiced Egg Gassi – a protein-packed, soul-satisfying dinner!
This mangalorean dish is perfect for dinner. With 784.14 calories and 28.09g of protein per serving, it's a nutritious choice for your meal plan.
Grind the Batter
Combine and Ferment
Prepare for Steaming
Steam the Moode
Serve
Serving size: 1 serving(1 cup of curry with 2 boiled eggs)
Prepare the eggs: Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the flavors of the curry. Set aside.
Roast the spices: Heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 2-3 minutes, stirring frequently, until they become fragrant. Add the Byadgi and Guntur red chilies and roast for another minute until they puff up slightly. Remove all spices from the pan and let them cool.
Grind the masala paste: In a high-speed blender or grinder jar, combine the cooled roasted spices, grated coconut, garlic cloves, turmeric powder, and tamarind paste. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
Sauté the aromatics: Heat 2 tablespoons of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the curry: Add the ground gassi masala paste to the pan. Sauté for 6-8 minutes, stirring continuously, until the masala is well-cooked, darkens slightly, and you see oil separating from the sides. Pour in the remaining 2 cups of water and add salt. Stir well to combine everything.
Simmer and add eggs: Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld. Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for 2-3 minutes, gently spooning some curry over them.
Prepare the tempering (tadka): While the eggs are simmering, heat the remaining 1 tablespoon of coconut oil in a small tadka pan. Once hot, add the mustard seeds and let them splutter completely. Add the curry leaves and sauté for a few seconds until crisp. Immediately pour this tempering over the egg curry.
Garnish and serve: Garnish with fresh chopped coriander leaves. Serve the Egg Gassi hot with neer dosa, appam, sannas, or steamed rice.