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A rich and aromatic egg curry from Mangalore. Hard-boiled eggs simmer in a thick, velvety gravy made from roasted coconut and a special blend of spices. This dish pairs beautifully with neer dosa or steamed rice.
For 4 servings
Boil the Eggs: Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs and make a few shallow slits on each one. Set aside.
Roast the Masala Ingredients: In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast for 2-3 minutes until they become fragrant. Add the grated coconut and continue to roast, stirring constantly for 5-7 minutes, until the coconut turns a uniform deep golden-brown. Be careful not to burn it. Remove from heat and let the mixture cool completely.
Grind the Masala Paste: Transfer the cooled roasted mixture to a high-speed blender or grinder. Add the garlic cloves, tamarind paste, and turmeric powder. Add about 1/4 cup of water and grind to a very smooth, thick paste. Add more water, a tablespoon at a time, only if needed to facilitate grinding.
Prepare the Gravy: Heat 2 tablespoons of coconut oil in a wide pan or kadai over medium heat. Add the finely chopped onions and sauté for 6-7 minutes until they are soft and golden brown. Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
Cook the Curry: Add the ground masala paste to the pan. Sauté for 5-6 minutes, stirring continuously, until the raw aroma disappears and oil begins to separate from the masala. Pour in 1.5 cups of water and add salt. Stir well to combine and bring the gravy to a gentle boil.
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A rich and aromatic egg curry from Mangalore. Hard-boiled eggs simmer in a thick, velvety gravy made from roasted coconut and a special blend of spices. This dish pairs beautifully with neer dosa or steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 387.5 calories per serving with 16.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer with Eggs: Gently slide the slit boiled eggs into the simmering gravy. Stir carefully to coat the eggs without breaking them. Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes to allow the eggs to absorb the flavors.
Temper and Garnish: In a small tadka pan, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the mustard seeds and let them splutter. Add the curry leaves and fry for a few seconds until crisp. Immediately pour this tempering over the egg curry. Garnish with freshly chopped coriander leaves and serve hot.
Replace the eggs with boiled potatoes, chickpeas, or firm tofu. Add them at the same stage as the eggs.
This masala base is excellent for seafood. Use 500g of prawns or fish fillets instead of eggs. Add them after the gravy comes to a boil and cook until just done (about 5-7 minutes for prawns).
For a richer, creamier texture, stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Coconut and coconut oil provide medium-chain triglycerides (MCTs), which are easily digestible fats that can be a quick source of energy for the body and brain.
The presence of turmeric (containing curcumin) and other spices like black pepper gives this dish potent anti-inflammatory benefits, which can help combat chronic inflammation.
Spices like black peppercorns and red chilies contain compounds like piperine and capsaicin, which have been shown to slightly boost metabolism and aid in digestion.
One serving of Muttai Ghasi contains approximately 350-400 calories, depending on the size of the eggs and the amount of coconut oil used. This estimate includes two eggs and a portion of the gravy.
Yes, Muttai Ghasi can be a healthy dish. It is rich in protein from eggs and contains healthy fats from coconut. The spices used, like turmeric and black pepper, have anti-inflammatory properties. To make it healthier, you can use a minimal amount of coconut oil.
Muttai Ghasi pairs traditionally and beautifully with Mangalorean specialties like Neer Dosa, Pundi (rice dumplings), or Appam. It also goes very well with steamed rice or chapati.
Absolutely! You can prepare the roasted masala paste and store it in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to a month. This makes the final cooking process much quicker.
The heat comes from the dried red chilies and black peppercorns. To reduce the spice level, use fewer chilies (or use a milder variety like Kashmiri) and reduce the amount of peppercorns. To increase the heat, you can add more of both.