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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
Roast Spices and Grind the Masala Paste
Cook the Curry Base
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 370.55 calories per serving with 15.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Gassi and Finish
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.
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.
Substitute eggs with parboiled potatoes and cauliflower florets. Add them to the curry after the masala is cooked and simmer until tender.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
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.
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.
One serving of Muttai Gassi (approximately 2 eggs with gravy) contains around 380-450 calories, depending on the amount of coconut and oil used.
Muttai Gassi can be part of a balanced diet. It's rich in protein from eggs and contains healthy fats from coconut. The spices like turmeric offer anti-inflammatory benefits. However, it is calorie-dense due to the coconut, so portion control is recommended.
Yes, you can, but the flavor and texture will be slightly different. If using desiccated coconut, soak it in 1/2 cup of warm water for 15-20 minutes before grinding to rehydrate it.
Traditionally, it is served with Neer Dosa (a thin rice crepe), Sannas (steamed rice cakes), or Appam. It also pairs wonderfully with plain steamed rice or ghee rice.
To reduce the heat, decrease or completely omit the Guntur red chillies. Byadgi chillies provide excellent color with minimal heat, so you can rely on those for the vibrant look.
Leftover Muttai Gassi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight.