Udupi Egg Curry with Kerala Matta Rice

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Immediately 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 to stop the cooking process. Once cool enough to handle, peel them.
   • Gently make 2-3 shallow slits on each boiled egg with a knife. This helps them absorb the curry flavor. Set aside.
2. 2

   Roast the Masala Ingredients

   • In a dry pan over low-medium heat, add the coriander seeds, cumin seeds, methi seeds, black peppercorns, Byadagi chilies, and Guntur chilies.
   • Dry roast for 2-3 minutes, stirring frequently, until they become aromatic.
   • Add the grated coconut to the pan and continue to roast for another 4-5 minutes, stirring continuously, until the coconut is fragrant and turns a light golden brown.
   • Turn off the heat and let the mixture cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted mixture to a high-speed blender.
   • Add the turmeric powder, tamarind, and jaggery.
   • Add about 1/2 cup of water and grind to a very smooth paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding. The paste should be thick.
4. 4

   Prepare the Curry Base

   • Heat 2 tbsp of coconut oil in a wide pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and 10 curry leaves. Sauté for another minute until the raw smell disappears.
   • Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it becomes soft and mushy.
5. 5

   Cook the Curry

   • Add the ground Udupi masala paste to the pan. Sauté for 5-7 minutes, stirring occasionally, until the paste is well-cooked and you see oil starting to separate from the sides.
   • Pour in 2 cups of water and add salt. Mix everything well to combine.
   • Bring the curry to a boil, then reduce the heat to low. Gently slide the slit boiled eggs into the gravy.
   • Cover and let it simmer for 8-10 minutes for the flavors to meld and the gravy to thicken.
6. 6

   Prepare the Tempering (Tadka)

   • While the curry simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and sauté until it turns light golden.
   • Finally, add the remaining 5 curry leaves and the hing. Sauté for a few seconds and immediately turn off the heat.
7. 7

   Garnish and Serve

   • Pour the hot tempering over the egg curry and stir gently.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen. Serve hot with rice, neer dosa, or chapatis.