Egg Chukka

Name: Egg Chukka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 6 pcs egg (hard-boiled, peeled, halved); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 0.5 cup coconut (fresh, grated); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 10 pcs curry leaves; 2 pcs green chili (slit); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp black pepper (coarsely crushed); 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.25 cup water; 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.5/5(78)

TASTE SCORE

8/10

This South Indian egg dish is packed with roasted spices, onions, and coconut for a bold, semi-dry finish. Hard-boiled eggs soak up the masala beautifully, making it a great side for rice, roti, or parotta.

PREP

15m

COOK

25m

SERVES

1 KATORI

257 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil and prepare the eggs.
1.Place the eggs in a pan with enough water to cover them well.
2.Bring to a boil, then cook until hard-boiled (10-12 min).
3.Cool, peel, and cut each egg in half.
TIPCooling the eggs before peeling helps the shells come off more cleanly.
temper · ~1 min
Heat the oil and crackle the whole spices.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fennel seeds and curry leaves and cook for a few seconds.
saute · ~7 min
Cook the onions, chili, ginger, and garlic.
1.Add onion and green chili to the pan.
2.Cook until the onion turns soft and lightly golden (5-6 min).
3.Add ginger and garlic and cook until the raw smell goes away (1 min).
TIPKeep the heat medium so the garlic does not burn and turn bitter.
saute · ~6 min
Cook the tomatoes and spice powders.
1.Add tomato and salt, then cook until soft and pulpy (4-5 min).
2.Add turmeric powder, red chili powder, black pepper, coriander powder, cumin powder, and garam masala.
3.Mix well and cook for 1 minute until the masala smells fragrant.
simmer · ~4 min
Add coconut and make the masala semi-dry.
Add the grated coconut and water, then cook for 3 to 4 minutes until the masala thickens and turns semi-dry. Stir often so the coconut cooks evenly and does not catch at the bottom.
assemble · ~2 min
Coat the eggs in the masala.
Add the boiled eggs cut side up, then gently turn them in the masala so they are well coated without breaking. Cook for 2 minutes so the eggs absorb the flavors.
TIPFold gently with a flat spoon to keep the yolks neat.
garnish
Finish with cilantro and lemon juice.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard seeds fully splutter before adding fennel and curry leaves, or the tempering will taste flat.
2
Chop the onions fine so they melt into the masala and give Egg Chukka its semi-dry texture.
3
Cook the tomatoes until oil begins to separate slightly; this keeps the masala from tasting raw or sour.
4
Use freshly crushed black pepper rather than pre-ground for the signature sharp, warm finish.
5
Add the eggs only after the coconut masala thickens, so the halves stay intact and get coated instead of watery.
6
Make small slits in the boiled eggs if you want them to absorb more of the peppery masala.
7
This dish reheats well on low heat; add a spoon of water only if the coconut masala looks too dry.