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A vibrant and aromatic dry egg curry from the coastal region of Mangalore. Hard-boiled eggs are coated in a freshly roasted coconut and spice masala, making it a perfect side for rice or neer dosa.
For 4 servings
Prepare the Eggs
Roast the Sukka Masala Ingredients
Grind the Masala
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A vibrant and aromatic dry egg curry from the coastal region of Mangalore. Hard-boiled eggs are coated in a freshly roasted coconut and spice masala, making it a perfect side for rice or neer dosa.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 383.28 calories per serving with 15.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Aromatics
Cook the Sukka
Combine with Eggs and Serve
Replace eggs with chicken pieces, prawns, or mushrooms. Adjust cooking times accordingly. For a vegetarian version, use paneer cubes or boiled potatoes.
Use a combination of Byadgi/Kashmiri chillies (for color) and Guntur chillies (for heat) to customize the spice level to your liking.
For a slightly richer consistency, you can add 2-3 tablespoons of thick coconut milk along with the water in step 5.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be a quick source of energy.
Spices like turmeric, black pepper, and coriander are rich in antioxidants and have potent anti-inflammatory properties that can help combat oxidative stress in the body.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The use of whole spices and coconut provides healthy fats and antioxidants. To make it healthier, you can be mindful of the amount of coconut oil used.
One serving of Mangalorean Egg Sukka (approximately 2 eggs with masala) contains around 350-400 calories. The calorie count can vary based on the amount of coconut and oil used.
Egg Sukka pairs beautifully with traditional Mangalorean breads like Neer Dosa (lacy rice crepes) or Sannas (steamed rice cakes). It also goes well with plain steamed rice, chapati, or parotta.
While fresh coconut provides the most authentic taste and texture, you can use desiccated coconut. If using desiccated, roast it for a shorter time (2-3 minutes) as it browns much faster than fresh coconut.
To reduce the heat, use fewer Byadgi or Kashmiri red chillies, which are milder and primarily used for color. You can also remove the seeds from the chillies before roasting to further decrease the spice level.
Leftover Egg Sukka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.