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A rustic and aromatic dry egg curry from the coastal region of Mangalore. Hard-boiled eggs are tossed in a freshly ground masala of roasted spices and coconut, creating a flavor-packed dish that's perfect with neer dosa or steamed rice.
For 4 servings
Hard-boil the eggs for 10-12 minutes. Once cooked, place them in cold water, then peel the shells. Make a few shallow slits on the surface of each egg and set aside. This helps them absorb the masala.
Prepare the sukke masala. Heat a small pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Do not let them burn.
Allow the roasted spices to cool completely. Transfer them to a grinder jar along with the fresh grated coconut, turmeric powder, and tamarind paste. Grind to a coarse paste, adding 2-4 tablespoons of water as needed to facilitate grinding.
Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and allow them to splutter. Add the curry leaves and sauté for 30 seconds until aromatic.
Add the finely chopped onions and sauté for 6-7 minutes until they turn soft and golden. Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy. Now, add the ground sukke masala paste to the pan. Sauté for 5-7 minutes on medium-low heat, stirring occasionally, until the masala is well-cooked and oil begins to separate at the edges.
Season with salt and optional jaggery, and mix well. Pour in the remaining water to achieve a thick, coating consistency. Gently add the slit hard-boiled eggs to the masala and toss carefully to coat them evenly.
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A rustic and aromatic dry egg curry from the coastal region of Mangalore. Hard-boiled eggs are tossed in a freshly ground masala of roasted spices and coconut, creating a flavor-packed dish that's perfect with neer dosa or steamed rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 382.21 calories per serving with 15.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cover the pan and simmer on low heat for 2-3 minutes, allowing the eggs to absorb the flavors of the masala. Garnish with freshly chopped coriander leaves and serve hot.
Replace eggs with 250g of paneer cubes, boiled potatoes, or mushrooms. Sauté them lightly before adding to the masala.
Increase the number of dried red chilies to 7-8 or add 1-2 slit green chilies along with the onions for extra heat.
For a slightly richer consistency, add 1/4 cup of thick coconut milk at the very end and heat through gently without boiling.
This versatile sukke masala is traditionally used for chicken (Kori Sukke) or prawns. Adjust cooking times accordingly for the protein used.
Eggs provide high-quality, complete protein, which is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that serves as a readily available energy source for the body and brain.
The blend of spices, especially turmeric (containing curcumin), coriander, and pepper, is packed with antioxidants and has anti-inflammatory effects that support overall wellness.
A single serving of Anda Sukke (approximately 245g) contains an estimated 320-380 calories, primarily from the eggs, coconut, and oil.
Yes, Anda Sukke can be a healthy dish. It is rich in protein from eggs, contains healthy fats from coconut, and benefits from the anti-inflammatory properties of spices like turmeric. It is best enjoyed in moderation as part of a balanced diet.
It pairs traditionally with Mangalorean breads like Neer Dosa, Sannas, or Pundi (rice dumplings). It also goes exceptionally well with chapati, parotta, or simple steamed rice.
Yes, you can prepare the masala paste and store it in an airtight container in the refrigerator for up to 2 days. You can also freeze the paste for up to a month for longer storage.
If the masala becomes too dry while sautéing, you can add a splash of warm water to loosen it up. The final consistency should be thick and able to coat the eggs well, not watery.