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A delightful Mangalorean dry curry featuring hard-boiled eggs coated in a fragrant, freshly ground masala of roasted spices and coconut. It's a semi-dry dish packed with flavor, perfect with rice or neer dosa.
For 4 servings
Prepare the Eggs
Prepare the Sukke Masala
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A delightful Mangalorean dry curry featuring hard-boiled eggs coated in a fragrant, freshly ground masala of roasted spices and coconut. It's a semi-dry dish packed with flavor, perfect with rice or neer dosa.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 354.98 calories per serving with 15.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Assemble and Finish the Curry
Garnish and Serve
Replace eggs with paneer cubes, boiled potatoes, or mushrooms. Sauté them lightly before adding to the masala.
This masala is famously used for seafood. Substitute eggs with 250g of prawns or small fish pieces for an authentic coastal curry.
For a slightly richer gravy, add 1/4 cup of thick coconut milk at the very end and simmer for just a minute before turning off the heat.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and can provide a quick source of energy.
The blend of spices like turmeric, coriander, and black pepper contains potent compounds with anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
The thermogenic properties of spices like black pepper and red chilies can provide a temporary boost to your metabolism.
Yes, Egg Sukke is a nutritious dish. Eggs provide high-quality protein and essential vitamins, while coconut offers healthy fats. The spices used have anti-inflammatory properties. It is best enjoyed in moderation as part of a balanced meal.
One serving of Egg Sukke contains approximately 325 calories, making it a satisfying and moderately caloric main dish. The exact count can vary based on the size of the eggs and the amount of oil used.
It pairs beautifully with traditional Mangalorean breads like Neer Dosa or Pundi (rice dumplings). It also goes very well with steamed rice, chapatis, or parathas.
Freshly grated coconut is highly recommended for the best texture and flavor. If you must use desiccated coconut, soak it in a few tablespoons of warm water for 15-20 minutes before grinding to rehydrate it.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave.