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A fiery and tangy Mangalorean delight where hard-boiled eggs are coated in a thick, aromatic masala made from roasted red chilies and tamarind. This semi-dry curry is a perfect side dish for neer dosa or steamed rice.
For 4 servings
Prepare the Eggs
Roast Spices and Grind Masala
A fiery and tangy Mangalorean delight where hard-boiled eggs are coated in a thick, aromatic masala made from roasted red chilies and tamarind. This semi-dry curry is a perfect side dish for neer dosa or steamed rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 320.78 calories per serving with 15.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala Base
Combine and Finish the Dish
Replace the eggs with paneer cubes or boiled potatoes. Sauté the paneer or potatoes lightly before adding them to the masala.
For a gravy-based curry, add 1/2 cup of thin coconut milk along with the water in the final step and simmer until the gravy thickens slightly.
This Urval masala works wonderfully with chicken pieces or prawns. Adjust cooking time accordingly to ensure the protein is cooked through.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The blend of spices like turmeric, coriander, and chilies is packed with antioxidants that help combat oxidative stress and inflammation in the body.
The capsaicin in red chilies and compounds in other spices like black pepper can give a temporary boost to your metabolism, aiding in calorie burning.
Yes, Egg Urval can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The spices used, like turmeric and black pepper, have anti-inflammatory properties. To make it healthier, you can be mindful of the amount of coconut oil used.
One serving of Egg Urval (approximately 2 eggs with masala) contains around 300-350 calories. This is an estimate and can vary based on the size of the eggs and the exact amount of oil used.
The heat comes from the Guntur chilies. To make it less spicy, reduce the number of Guntur chilies or omit them entirely. Using only Byadgi or Kashmiri red chilies will provide a vibrant color with minimal heat.
Egg Urval pairs traditionally with Mangalorean rice preparations like Neer Dosa, Pundi (rice dumplings), or plain steamed rice. It also goes well with chapatis or parathas.
Absolutely. You can prepare the Urval masala paste and store it in an airtight container in the refrigerator for up to 3-4 days. This makes the final cooking process much quicker.
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