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A fiery and tangy Mangalorean curry featuring hard-boiled eggs simmered in a rich, aromatic gravy made from roasted spices, coconut, and tamarind. A perfect side dish for neer dosa or steamed rice.
For 4 servings
Prepare Eggs and Tamarind Pulp
Dry Roast the Spices
Grind the Masala Paste
A fiery and tangy Mangalorean curry featuring hard-boiled eggs simmered in a rich, aromatic gravy made from roasted spices, coconut, and tamarind. A perfect side dish for neer dosa or steamed rice.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 394.68 calories per serving with 14.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Simmer the Curry
Prepare Tempering and Serve
Replace eggs with pan-fried chicken pieces, prawns, or a firm white fish like kingfish. Adjust cooking time accordingly.
Substitute eggs with boiled potatoes, pan-fried mushrooms, or firm tofu for a delicious vegetarian version.
For a richer, less intense gravy, you can add 1/4 cup of thick coconut milk at the very end of the cooking process. Do not boil after adding it.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The curry is rich in spices like turmeric (curcumin), ginger, and garlic, which are known for their potent anti-inflammatory compounds that can help reduce inflammation in the body.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats, providing a quick source of energy for the body and brain.
Egg Puli Munchi pairs exceptionally well with traditional Mangalorean breads like Neer Dosa, Sannas, and Pundi (rice dumplings). It also tastes great with plain steamed rice or ghee rice.
One serving of Egg Puli Munchi contains approximately 350-400 calories, primarily from the eggs, coconut, and oil. This is an estimate and can vary based on exact ingredient quantities.
It can be part of a healthy diet in moderation. Eggs are an excellent source of protein and vitamins. The spices offer anti-inflammatory benefits. However, it is rich due to coconut and oil, so portion control is recommended.
To reduce the heat, use fewer red chilies or opt for a milder variety like Kashmiri red chilies, which provide color without much spice. You can also remove the seeds from the chilies before soaking.
Absolutely! In fact, this curry often tastes better the next day as the flavors deepen and meld together. Store it in an airtight container in the refrigerator for up to 2 days.
While traditional recipes use freshly grated coconut for its texture and flavor, you can substitute it with thick coconut milk. Add about 3/4 cup of thick coconut milk at the end of step 5, after the gravy has simmered. Heat it gently but do not bring it to a rolling boil.
This recipe goes great with these complete meals
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