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Hard-boiled eggs simmered in a creamy, aromatic gravy made from freshly ground coconut and spices. A comforting South Indian classic that pairs perfectly with rice, appam, or idiyappam.
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 minutes. Drain and transfer to an ice bath to cool. Once cool, peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy.
Grind the Coconut Masala: In a blender or grinder jar, combine the grated coconut, fennel seeds, cumin seeds, green chilies, ginger, garlic, turmeric powder, red chili powder, and coriander powder. Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
Sauté the Aromatics: Heat 2 tbsp of coconut oil in a wide pan or kadai over medium heat. Add the chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the chopped tomatoes and cook for another 5-6 minutes, until they become soft, mushy, and oil starts to separate.
Cook the Masala: Add the ground coconut paste to the pan. Stir continuously and cook for 5-7 minutes on medium-low heat until the raw smell disappears and the paste thickens. You will see oil beginning to ooze from the sides.
Simmer the Gravy: Pour in 1.5 cups of water and add salt to taste. Mix everything well, scraping the bottom of the pan. Bring the gravy to a gentle boil. Carefully slide the slit hard-boiled eggs into the gravy.
Infuse Flavors: Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the flavors of the gravy. Do not boil vigorously at this stage.
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Hard-boiled eggs simmered in a creamy, aromatic gravy made from freshly ground coconut and spices. A comforting South Indian classic that pairs perfectly with rice, appam, or idiyappam.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 364.57 calories per serving with 15.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka): In a small pan, heat the remaining 1 tbsp of coconut oil over medium-high heat. Add the mustard seeds and let them splutter. Add the urad dal and sauté until it turns light golden. Finally, add the curry leaves and let them sizzle for a few seconds. Immediately pour this tempering over the egg gravy.
Garnish and Serve: Gently stir the tempering into the gravy. Garnish with freshly chopped coriander leaves. Serve hot with rice, appam, idiyappam, or chapati.
Add 1 tsp of tamarind paste along with the water in Step 5 for a subtle tangy flavor that complements the coconut.
Incorporate 1 cup of diced potatoes or a mix of carrots and green peas. Add them after sautéing the onions and cook until tender before adding the masala paste.
For a richer, creamier texture, stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat.
Increase the number of green chilies to 3-4 or add 1/2 tsp of black pepper powder along with the other spice powders for extra heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Coconut and coconut oil are rich in Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and provides a quick source of energy.
The spices used, such as turmeric (containing curcumin), ginger, and garlic, are known for their powerful anti-inflammatory and antioxidant properties, which can help combat oxidative stress.
One serving of Egg Coconut Gravy contains approximately 390-420 calories, depending on the size of the eggs and the amount of oil used. It's a balanced main course with protein, fats, and carbohydrates.
Yes, it can be a healthy dish. Eggs are a great source of high-quality protein, and coconut provides healthy fats (MCTs). The use of various spices like turmeric and ginger adds anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
This gravy pairs wonderfully with South Indian staples like steamed rice, appam (rice hoppers), idiyappam (string hoppers), and dosas. It also goes well with chapatis or parathas.
Absolutely! The gravy base can be prepared and refrigerated for up to 2 days. When ready to serve, simply reheat the gravy and add freshly boiled eggs. The curry often tastes even better the next day.
This usually happens if the gravy is boiled on high heat after adding the coconut paste. Coconut is sensitive to high temperatures. Always simmer the gravy on a low flame after adding the coconut paste to prevent it from splitting.
While fresh coconut provides the most authentic texture and flavor, you can use coconut milk as a substitute. Sauté the onions, tomatoes, and spice powders first. Then add 1 cup of thick coconut milk and 1/2 cup of water and simmer gently. Do not boil.