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Hard-boiled eggs tossed in a fragrant mix of South Indian spices, sweet grated coconut, and caramelized onions. This simple and flavorful side dish comes together in minutes and is a perfect accompaniment to rice and sambar.
For 4 servings
Prepare the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to a simmer and cook for 10-12 minutes. Transfer to an ice bath to cool completely. Peel the eggs and chop them into quarters or bite-sized pieces. Set aside.
Sauté the aromatics: Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Add the urad dal and sauté for 30 seconds until it turns light golden. Add the curry leaves and slit green chilies, and sauté for another 30 seconds until fragrant.
Cook the base: Add the finely chopped onion to the pan and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in the ginger-garlic paste and cook for one minute more until the raw aroma disappears.
Add spices and eggs: Reduce the heat to low. Add the turmeric powder, red chili powder, and garam masala. Stir for 30-40 seconds until aromatic, being careful not to burn them. Add the chopped hard-boiled eggs and salt. Gently toss to coat the eggs with the masala, cooking for 2-3 minutes to let the flavors meld.
Finish and serve: Add the grated coconut and mix gently. Cook for another 2 minutes until the coconut is heated through and well combined. Garnish with fresh coriander leaves. Serve hot.
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Hard-boiled eggs tossed in a fragrant mix of South Indian spices, sweet grated coconut, and caramelized onions. This simple and flavorful side dish comes together in minutes and is a perfect accompaniment to rice and sambar.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 294.48 calories per serving with 14.27g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
For a different flavor profile, replace red chili powder and garam masala with 1.5 teaspoons of freshly crushed black pepper and 0.5 teaspoon of fennel powder.
Incorporate finely chopped bell peppers or green beans along with the onions for added texture and nutrition.
Instead of hard-boiling, you can scramble the eggs directly into the masala after the onions are cooked. Cook until the eggs are just set, then add coconut and finish.
Eggs are a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and maintaining healthy tissues.
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.
This dish is a good source of various vitamins and minerals, including Vitamin D, B12, and selenium from eggs, and manganese from coconut.
A single serving of Coconut Egg Fry (approximately 2 eggs) contains an estimated 270-300 calories, depending on the amount of oil and coconut used.
Yes, it can be part of a healthy diet. It's rich in protein from eggs and contains healthy fats from coconut. To make it healthier, you can reduce the amount of oil and salt used.
It pairs wonderfully with South Indian meals like sambar rice, rasam rice, or curd rice. It also works well as a side dish with chapatis or rotis.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
Yes, you can use desiccated coconut if fresh or frozen is unavailable. Soak the desiccated coconut in 2-3 tablespoons of warm water for 10 minutes before adding it to the pan to rehydrate it.
No, this recipe's primary ingredient is eggs. For a vegan alternative, you could try a similar preparation using firm tofu or chickpeas instead of eggs.