Egg Koottu

Name: Egg Koottu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 4 pcs egg (hard-boiled, peeled); 0.5 cup toor dal (washed and drained); 0.25 cup coconut (fresh, grated); 1 tsp cumin seeds; 2 pcs green chili (slit lengthwise); 1.5 cup water (for pressure cooking dal); 1 pinch turmeric powder; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 pcs dried red chili (broken into pieces); 8 pcs curry leaves (fresh); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, chopped); 3 pcs garlic (cloves, minced); 1 tsp coriander powder; 1 pinch red chili powder; 0.5 tsp salt; 1 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(28)

TASTE SCORE

7/10

Hard-boiled eggs simmered in a fragrant coconut-lentil gravy. This comforting Tamil Nadu-style koottu is mildly spiced, subtly sweet from coconut, and pairs perfectly with steamed rice or roti for a satisfying meal.

PREP

10m

COOK

25m

SERVES

1 KATORI

225 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Hard-boil the eggs.
1.Place eggs in a saucepan and cover with cold water.
2.Bring to a rolling boil, then reduce heat and simmer for 10 minutes.
3.Drain hot water, transfer eggs to a bowl of cold water and let cool.
4.Once cool, peel the shells and set the eggs aside.
pressure cook · ~15 min
Pressure cook the toor dal.
1.Add washed toor dal to the pressure cooker with 1.5 cups water and a pinch of turmeric.
2.Close the lid and pressure cook on medium heat for 4 whistles.
3.Allow pressure to release naturally, then mash the dal lightly with a spoon.
TIPLet the pressure release naturally — the residual steam cooks the dal to a soft, creamy texture.
mix · ~2 min
Grind coconut-spice paste.
1.Combine grated coconut, cumin seeds, and green chilies in a blender jar.
2.Add 2-3 tablespoons of water and grind to a smooth paste.
3.Set paste aside.
TIPUse fresh coconut for the best flavor and creamy consistency — desiccated coconut can be used but rehydrate it first.
temper · ~2 min
Make the tempering.
1.Heat oil in a saucepan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add urad dal and dried red chili, fry until dal turns golden (30 seconds).
4.Toss in curry leaves and sauté until fragrant (10 seconds).
TIPDon't walk away once the mustard seeds hit the oil — they splutter fast and can burn in seconds.
saute · ~8 min
Sauté onions, garlic, and tomatoes.
1.Add chopped onion and minced garlic to the tempered oil.
2.Sauté until onions turn translucent (3-4 minutes).
3.Add chopped tomato and cook until soft and mushy (3-4 minutes).
4.Stir in coriander powder and red chili powder, cook for 1 minute.
simmer · ~7 min
Combine dal, paste, and simmer.
1.Pour the mashed dal and coconut-spice paste into the sautéed onion-tomato mixture.
2.Add 0.75 cup water and salt, stir everything together.
3.Bring to a gentle simmer and cook for 5-7 minutes until flavors meld and gravy thickens slightly.
TIPIf the gravy feels too thick, add a splash of warm water to reach a pouring-but-creamy consistency.
simmer · ~3 min
Add eggs and finish cooking.
1.Halve the boiled eggs and gently slide them into the simmering gravy, yolk side up.
2.Spoon some gravy over the eggs.
3.Cover and simmer on low heat for 3 minutes so the eggs warm through and absorb the flavors.
TIPDon't stir vigorously after adding the eggs — they are delicate and can break apart.
garnish
Garnish with coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

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

1
Let the pressure release naturally from the cooker — it gives the dal a soft, creamy texture without extra mashing.
2
Use fresh coconut for the paste when possible; it lends a richer, creamier flavor than dried coconut.
3
Halve the hard-boiled eggs just before adding to the gravy so the yolks stay vibrant and intact.
4
Gently spoon gravy over the eggs after adding them — stirring too vigorously can break the egg whites apart.
5
If the gravy thickens too much after resting, splash in a little warm water to restore a pourable consistency.
6
Make the eggs a day ahead and refrigerate them; they peel more easily when cold.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace eggs with pan-fried tofu cubes or boiled potato wedges. The gravy remains unchanged and equally satisfying.

higher protein

Higher-protein

Swap toor dal with masoor dal (red lentils) for a slightly nuttier flavor and even more protein per serving.

low oil

Low-oil

Skip the tempering step and instead sauté the spices in a dry pan for 30 seconds before adding onions. Use only 1 tsp oil for the final garnish.

jain

Jain

Omit onion and garlic from the gravy; increase the tomatoes slightly and add a pinch of asafoetida (hing) during tempering for a similar savory depth.

spicy