Neer Dosa with Egg Ghassi

Ingredients

• 8 pcs Large Eggs
• 1 cup Grated Coconut (Fresh or frozen recommended)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 5 pcs Dry Red Chilies (Byadgi or Kashmiri for color)
• 4 cloves Garlic
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste (Or a marble-sized ball of tamarind soaked in warm water)
• 3 tbsp Coconut Oil (Divided for curry and tempering)
• 1 large Onion (Finely chopped, for the curry base)
• 1 medium Tomato (Finely chopped)
• 1.25 tsp Salt (Or to taste)
• 2 cups Water (For grinding and curry, adjust as needed)
• 0.5 tsp Mustard Seeds (For tempering)
• 10 leaves Curry Leaves (For tempering)

Instructions

1. 1

   Prepare the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard-boil. Drain, cool in ice water, then peel. Make a few shallow slits on each egg with a knife to help them absorb the curry flavor. Set aside.

2. 2

   Roast the Spices: Heat a small, dry pan over low-medium flame. Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dry red chilies. Dry roast, stirring constantly, for 2-3 minutes until they become fragrant and slightly darker. Be careful not to burn them. Remove from heat and let cool completely.

3. 3

   Grind the Masala Paste: Transfer the cooled roasted spices to a grinder jar. Add the grated coconut, garlic cloves, turmeric powder, and tamarind paste. Pour in about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed for a smooth consistency.

4. 4

   Cook the Curry Base: Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the large chopped onion and sauté for 6-7 minutes until soft and golden. Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.

5. 5

   Sauté the Masala and Simmer: Add the ground masala paste to the pan. Stir well and cook for 5-7 minutes, until the raw aroma disappears and you see oil separating from the masala. Pour in 1.5 cups of water and add salt. Mix well, bring to a boil, then reduce heat to low. Let it simmer for 8-10 minutes for the flavors to meld.

6. 6

   Add Eggs: Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for another 2-3 minutes to absorb the flavors. Turn off the heat.