Muttai Gassi
A rich and creamy Mangalorean egg curry made with a fragrant, freshly ground coconut and spice masala. This flavorful dish, featuring hard-boiled eggs in a thick, tangy gravy, is a coastal Karnataka specialty best enjoyed with neer dosa or steamed rice.
For 4 servings
Prepare the Eggs
- Place 8 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 10 minutes.
- Drain the hot water and immediately place the eggs in an ice bath or under cold running water to stop the cooking process.
- Once cool, peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy. Set aside.
Roast Spices and Grind the Masala Paste
- In a dry pan over low-medium heat, roast the Byadgi and Guntur chillies, coriander seeds, cumin seeds, peppercorns, and fenugreek seeds for 2-3 minutes until they become aromatic. Be careful not to burn them.
- Allow the roasted spices to cool completely.
- Transfer the cooled spices to a high-speed blender or grinder jar. Add the grated coconut, turmeric powder, soaked tamarind, garlic cloves, and the small chopped onion.
- Add up to 1/2 cup of water, a little at a time, and grind to a very smooth, thick paste. Set aside.
Cook the Curry Base
- Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and let them splutter.
- Add the curry leaves and sauté for 30 seconds until fragrant.
- Add the finely chopped medium onion and sauté for 5-6 minutes until it turns soft and golden brown.
- Add the chopped tomato and cook for another 5-7 minutes, stirring occasionally, until it breaks down and becomes soft and mushy.
Simmer the Gassi and Finish
- Add the ground masala paste to the pan. Sauté for 6-8 minutes on medium-low heat, stirring frequently, until the raw aroma disappears and you see oil separating from the sides of the masala.
- Pour in 1.5 cups of water and add salt. Stir well to combine everything, ensuring there are no lumps.
- Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes for the flavors to meld.
- Gently slide the slit boiled eggs into the simmering gravy. Stir carefully to coat them without breaking.
- Cover and cook for a final 3-4 minutes, allowing the eggs to absorb the rich flavors of the gassi.
- Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh or frozen grated coconut. Avoid using dry desiccated coconut if possible.
- 2Roasting the spices on low heat is crucial to release their essential oils without burning them, which would make the curry bitter.
- 3Don't skip making slits on the boiled eggs; it's the key to a flavorful egg in every bite.
- 4The curry thickens as it cools. Adjust the consistency with a little warm water if needed when reheating.
- 5This curry tastes even better the next day as the flavors deepen and mature.
Adapt it for your goals.
Protein Swap
Replace eggs with chicken pieces to make the classic 'Kori Gassi', or use prawns for a seafood version. For a vegetarian option, use cubed paneer, firm tofu, or chickpeas.
Richer GravyRicher Gravy
For a creamier and thicker gravy, add 1 teaspoon of poppy seeds (khus khus) and 4-5 cashews to the spices while grinding the masala paste.
Vegan VersionVegan Version
Substitute eggs with parboiled potatoes and cauliflower florets. Add them to the curry after the masala is cooked and simmer until tender.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can serve as a quick source of energy for the body and brain.
Anti-inflammatory Properties
The curry is rich in spices like turmeric (containing curcumin) and black pepper (containing piperine), which are known for their potent anti-inflammatory and antioxidant effects.
Frequently asked questions
One serving of Muttai Gassi (approximately 2 eggs with gravy) contains around 380-450 calories, depending on the amount of coconut and oil used.