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A classic Mangalorean egg curry featuring boiled eggs simmered in a tangy and spicy coconut-tamarind gravy. This flavorful dish gets its unique taste from freshly roasted spices and is a perfect pairing with steamed rice or neer dosa.
For 4 servings
Prepare the Eggs
Roast Spices for Masala
Grind the Masala Paste
A classic Mangalorean egg curry featuring boiled eggs simmered in a tangy and spicy coconut-tamarind gravy. This flavorful dish gets its unique taste from freshly roasted spices and is a perfect pairing with steamed rice or neer dosa.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 385.29 calories per serving with 15.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Curry Base
Simmer the Curry
Add Eggs and Finish
Replace the boiled eggs with boiled potatoes, firm tofu cubes, or chickpeas. Add them at the final simmering stage.
For a richer, creamier texture, stir in 1/4 cup of thick coconut milk at the very end of cooking. Do not boil after adding it.
Substitute eggs with bite-sized chicken pieces (sauté with onions) or firm fish fillets like kingfish or pomfret (add during the last 10 minutes of simmering).
Increase the number of dry red chilies or add 1-2 fresh green chilies along with the tomatoes for extra heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and serves as a quick source of energy for the body and brain.
Spices like turmeric (containing curcumin), coriander, and cumin are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
One serving of Anda Ambat (approximately 1 cup with 2 eggs) contains around 350-400 calories, primarily from the eggs and coconut.
Yes, it can be part of a healthy diet. It's rich in protein from eggs and contains beneficial spices. However, it is moderately high in fat due to the coconut and oil, so portion control is recommended.
The coconut base is fundamental to the authentic taste of Anda Ambat. While you could make an egg curry with an onion-tomato base, it would be a different dish and would lack the characteristic Mangalorean flavor.
Anda Ambat pairs beautifully with traditional Mangalorean breads like Neer Dosa, Sannas (steamed rice cakes), or Pundi (rice dumplings). It also goes very well with plain steamed rice or chapati.
Leftover Anda Ambat can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop.
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