Egg Urval

Name: Egg Urval
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 2 pcs curry leaves (small sprigs); 2 pcs onion (medium, finely sliced); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp black pepper (freshly crushed); 0.5 tsp salt; 3 tbsp water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(42)

TASTE SCORE

8/10

A homestyle South Indian egg stir-fry where boiled eggs are coated in a spicy onion-tomato masala. It is semi-dry, full of peppery warmth, and pairs especially well with rice, rasam, or soft chapati.

PREP

10m

COOK

20m

SERVES

1 KATORI

219 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the eggs and vegetables.
1.Boil the eggs until hard-boiled, then peel them.
2.Make 2 to 3 light slits on each egg so the masala can coat them well.
3.Slice the onion finely and chop the tomato, ginger, and garlic.
4.Slit the green chili and keep the coriander leaves ready.
TIPLight slits help the eggs absorb the masala without breaking apart.
temper · ~1 min
Make the tempering.
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 until fragrant.
saute · ~7 min
Cook the onion mixture.
1.Add the sliced onion and sauté until soft and lightly golden, about 5 to 6 minutes.
2.Add ginger, garlic, and green chili.
3.Cook for 1 minute until the raw smell fades.
TIPKeep the heat at medium so the onions sweeten and do not burn.
saute · ~6 min
Make the masala.
1.Add chopped tomato and cook until soft and pulpy.
2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
3.Mix well and cook until the masala looks thick and the oil starts to show at the edges.
simmer · ~4 min
Coat the eggs in the masala.
Add water to loosen the masala slightly. Place the boiled eggs in the pan and gently turn them so they get coated on all sides. Simmer for 3 to 4 minutes until the masala clings to the eggs.
TIPTurn the eggs gently with a spoon so they stay whole.
garnish
Finish with coriander leaves.
serve
Serve the egg urval hot.
Serve with steamed rice, rasam, sambar, or chapati.

PRO TIPS

What to keep in mind.

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

1
Prick only shallow slits in the boiled eggs; deep cuts can make them split while turning in the masala.
2
Cook the onions until lightly golden, not just soft, so the urval gets a deeper, sweeter base.
3
Let the tomato masala turn thick and glossy before adding eggs; a wet masala will not cling properly.
4
Use freshly crushed black pepper at the end of spice cooking for the signature peppery warmth.
5
If the masala catches at the bottom, sprinkle a spoon or two of water and scrape gently rather than adding extra oil.
6
Rest the dish for 5 minutes after cooking so the eggs absorb more of the onion-tomato masala.
7
Leftovers keep well for a day refrigerated and often taste better the next meal as the spices settle in.