Name: Kerala Egg Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 8 count Egg; 2 tbsp Coconut Oil; 0.5 tsp Mustard Seeds; 1 inch Cinnamon Stick; 4 count Cloves; 3 count Green Cardamom (lightly crushed); 1 large Onion (thinly sliced); 1 inch Ginger (julienned); 4 cloves Garlic (thinly sliced); 3 count Green Chili (slit lengthwise); 1 sprig Curry Leaves; 0.25 tsp Turmeric Powder; 0.5 tsp Black Pepper Powder (freshly ground); 1.5 cup Thin Coconut Milk (also known as second press); 1 cup Thick Coconut Milk (also known as first press); 1 tsp Salt (or to taste); 0.25 tsp Garam Masala (optional, for garnish)

Popularity

2.3

Light Semige with creamy, gut-friendly Egg Stew – a protein-packed comfort food for any time!

Nutrition per Serving

724

Calories

21g

Protein

75g

Carbs

39g

Fat

Recipes in this Meal

1. Semige

Delicate, steamed rice noodles from South India, perfect for a light breakfast or dinner. This traditional dish, also known as Idiyappam, pairs wonderfully with sweet coconut milk or a savory vegetable stew.

Prep20 min

Cook25 min

Servings4

Serving size: 1 cup

314cal

6gprotein

60gcarbs

Ingredients

2 cup Rice Flour (Use a fine, store-bought variety, often labeled for idiyappam)
2.5 cup Water (For making the dough)
1 tsp Salt
1 tbsp Coconut Oil (For the dough and greasing)

Instructions

1
Prepare Steamer and Boil Water
- Lightly grease your idli plates or steamer trays with a few drops of coconut oil and set them aside.
- In a heavy-bottomed pan, bring 2.5 cups of water to a vigorous, rolling boil over medium-high heat. Add the salt and 1 tablespoon of coconut oil to the boiling water.
2
Make the Rice Flour Dough
- Reduce the heat to the lowest setting. Gradually add the rice flour to the boiling water, stirring continuously and quickly with a wooden spoon or spatula to prevent lumps.

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2. Kerala Egg Stew

A creamy and fragrant coconut milk curry with boiled eggs, gently spiced with cinnamon, cloves, and green chilies. This classic Kerala dish is the perfect comforting partner for appam or steamed rice.

Prep15 min

Cook25 min

Servings4

Serving size: 1 cup(1 cup stew with 2 boiled eggs)

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About Semige with Kerala Egg Stew

Light Semige with creamy, gut-friendly Egg Stew – a protein-packed comfort food for any time!

This mangalorean dish is perfect for breakfast or dinner. With 724.2 calories and 21.03g of protein per serving, it's a nutritious choice for your meal plan.

fat

Continue mixing for 1-2 minutes until the flour absorbs all the water and comes together to form a single, thick mass.

Turn off the heat, cover the pan with a tight-fitting lid, and let the dough rest and steam in its own heat for 5-7 minutes. This step is crucial for a soft texture.

Knead the Dough

Transfer the warm dough to a large bowl or a clean work surface. Be careful as it will be very hot.
Once the dough is cool enough to handle, grease your hands with a little oil and knead it for 3-5 minutes until it becomes smooth, soft, and pliable, with no cracks.
Divide the smooth dough into 3-4 equal cylindrical portions that will fit into your semige press (also known as a sev or idiyappam maker).

Press and Steam the Noodles

Fill the semige press with one portion of the dough. Use the disc with the finest holes for delicate noodles.
Press the dough out in a circular motion onto the greased idli plates, forming a small, even nest of noodles. Do not make the layers too thick.
Place the plates in a steamer that has 1-2 inches of boiling water at the bottom.
Cover the steamer and steam on medium-high heat for 10-12 minutes. The cooked semige will look glossy and will not be sticky to the touch.

Serve

Carefully remove the plates from the steamer and let them rest for 1-2 minutes before handling.
Gently scoop the semige from the plates and fluff the noodles with a fork or your fingers.
Serve immediately while hot with accompaniments like sweetened coconut milk, vegetable kurma, or a spicy chutney.

410cal

15gprotein

15gcarbs

33gfat

Ingredients

8 count Egg
2 tbsp Coconut Oil
0.5 tsp Mustard Seeds
1 inch Cinnamon Stick
4 count Cloves
3 count Green Cardamom (lightly crushed)
1 large Onion (thinly sliced)
1 inch Ginger (julienned)
4 cloves Garlic (thinly sliced)
3 count Green Chili (slit lengthwise)
1 sprig Curry Leaves
0.25 tsp Turmeric Powder
0.5 tsp Black Pepper Powder (freshly ground)
1.5 cup Thin Coconut Milk (also known as second press)
1 cup Thick Coconut Milk (also known as first press)
1 tsp Salt (or to taste)
0.25 tsp Garam Masala (optional, for garnish)

Instructions

1
Boil and Prepare Eggs
- Place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 10-12 minutes to hard-boil them.
- Drain the hot water and run cold water over the eggs to cool them down.
- Once cool enough to handle, peel the eggs carefully and make 2-3 shallow vertical slits on each egg. This helps them absorb the flavors of the stew. Set aside.
2
Sauté Whole Spices (Tempering)
- Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
- Add the cinnamon stick, cloves, and crushed green cardamom pods. Sauté for another 30-45 seconds until they release a pleasant aroma.
3
Sauté Aromatics
- Add the sliced onion, julienned ginger, sliced garlic, slit green chilies, and curry leaves to the pan.
- Sauté for 5-6 minutes, stirring occasionally, until the onions turn soft and translucent. Do not let them brown.

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Carbs

24gFat

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Carbs

13gFat

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Carbs

46gFat

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Build the Gravy and Simmer

Reduce the heat to low. Add the turmeric powder and freshly ground black pepper powder. Stir and cook for about 1 minute until the raw smell of the spices disappears.
Pour in the thin coconut milk and add salt. Stir well to combine.
Bring the mixture to a gentle simmer over medium heat. Carefully add the slit boiled eggs to the gravy.
Cover the pan and let the stew simmer gently for 7-8 minutes, allowing the eggs to soak in the flavors of the gravy.

Finish with Thick Coconut Milk

Reduce the heat to the absolute lowest setting.
Pour in the thick coconut milk and stir gently to combine. Heat through for just 1-2 minutes.
Crucially, do not allow the stew to boil after adding the thick coconut milk, as this can cause it to curdle or split.
Turn off the heat. If using, sprinkle the garam masala over the top.
Let the stew rest for 5 minutes before serving hot with appam, idiyappam (string hoppers), or bread.