A delightful egg curry from the coastal region of Karnataka, featuring hard-boiled eggs simmered in a fragrant, tangy gravy made from roasted coconut, tamarind, and a special blend of Udupi spices.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup(1 serving is approximately 1 cup of curry with 2 hard-boiled eggs.)
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
Protein-packed Udupi Egg Curry with fiber-rich red rice. An aromatic and energy-giving meal!
This udupi dish is perfect for dinner. With 652.74 calories and 21.35g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Grated Coconut (fresh or frozen)
4 pcs Byadagi Chilies (for color and mild heat)
2 pcs Guntur Chilies (for heat)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Methi Seeds
0.5 tsp Black Peppercorns
0.5 tsp Turmeric Powder
1 inch Tamarind (seedless)
1 tsp Jaggery (grated or powdered)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Hing
Instructions
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
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
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
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
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
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
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.
Servings4
Serving size: 1 cup
272cal
6gprotein
60gcarbs
2gfat
Ingredients
1.5 cup Kerala Matta Rice (Also known as Rosematta rice)
4.5 cup Water (For pressure cooking)
0.5 tsp Salt (Optional, to taste)
Instructions
1
Rinse and Soak the Rice (Crucial Step)
Measure 1.5 cups of Matta rice into a large bowl.
Rinse the rice under cool running water, rubbing the grains gently with your fingers. Repeat this process 4-5 times. The water will have a reddish-brown tint and won't become perfectly clear; this is normal due to the bran.
After the final rinse, cover the rice with plenty of fresh water (at least 3 inches above the rice).
Let the rice soak for a minimum of 1 hour. For the best, softest texture, soak for 2-4 hours. Do not skip this step.
2
Pressure Cook the Rice
Drain the soaking water completely from the rice.
Transfer the soaked and drained rice to a 3-liter or larger pressure cooker.
Add 4.5 cups of fresh water and 0.5 tsp of salt (if using). Give it a quick stir.
Secure the lid of the pressure cooker and place the weight on the vent.
Cook on high heat. After the first whistle, reduce the heat to low and let it cook for 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This will take about 15-20 minutes. Do not try to quick-release the pressure.
3
Rest and Serve
Once the pressure has completely subsided, carefully open the cooker.
You may see a small amount of water on top, which is normal. Gently fluff the rice with a fork to separate the grains.
Let the rice rest in the cooker with the lid partially open for 5-10 minutes. It will absorb any remaining moisture and become perfect.
Serve the hot, fluffy Matta rice with your favorite Kerala curries like Sambar, Avial, or Moru Curry.