Udupi Egg Curry
A delightful egg curry from the coastal region of Karnataka, featuring hard-boiled eggs simmered in a fragrant, tangy gravy made from roasted coconut, tamarind, and a special blend of Udupi spices.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Boil and Prepare the Eggs
- b.Place the eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- c.Immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
- d.Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool enough to handle, peel them.
- e.Gently make 2-3 shallow slits on each boiled egg with a knife. This helps them absorb the curry flavor. Set aside.
- 2
Step 2
- a.Roast the Masala Ingredients
- b.In a dry pan over low-medium heat, add the coriander seeds, cumin seeds, methi seeds, black peppercorns, Byadagi chilies, and Guntur chilies.
- c.Dry roast for 2-3 minutes, stirring frequently, until they become aromatic.
- d.Add the grated coconut to the pan and continue to roast for another 4-5 minutes, stirring continuously, until the coconut is fragrant and turns a light golden brown.
- e.Turn off the heat and let the mixture cool completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.Transfer the cooled roasted mixture to a high-speed blender.
- c.Add the turmeric powder, tamarind, and jaggery.
- d.Add about 1/2 cup of water and grind to a very smooth paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding. The paste should be thick.
- 4
Step 4
- a.Prepare the Curry Base
- b.Heat 2 tbsp of coconut oil in a wide pan or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
- d.Add the ginger-garlic paste and 10 curry leaves. Sauté for another minute until the raw smell disappears.
- e.Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it becomes soft and mushy.
- 5
Step 5
- a.Cook the Curry
- b.Add the ground Udupi masala paste to the pan. Sauté for 5-7 minutes, stirring occasionally, until the paste is well-cooked and you see oil starting to separate from the sides.
- c.Pour in 2 cups of water and add salt. Mix everything well to combine.
- d.Bring the curry to a boil, then reduce the heat to low. Gently slide the slit boiled eggs into the gravy.
- e.Cover and let it simmer for 8-10 minutes for the flavors to meld and the gravy to thicken.
- 6
Step 6
- a.Prepare the Tempering (Tadka)
- b.While the curry simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan over medium heat.
- c.Add the mustard seeds and allow them to splutter completely.
- d.Add the urad dal and sauté until it turns light golden.
- e.Finally, add the remaining 5 curry leaves and the hing. Sauté for a few seconds and immediately turn off the heat.
- 7
Step 7
- a.Garnish and Serve
- b.Pour the hot tempering over the egg curry and stir gently.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen. Serve hot with rice, neer dosa, or chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh or freshly frozen grated coconut. Desiccated coconut can be used but the taste will differ.
- 2Roast the spices on low heat to prevent burning, which can make the curry bitter. Aromatic spices are the key to this dish.
- 3The balance of tamarind (sour) and jaggery (sweet) is characteristic of Udupi cuisine. Adjust these to your personal preference.
- 4Making shallow slits in the boiled eggs helps them absorb the rich flavors of the gravy.
- 5For authentic color and balanced heat, use a mix of Byadagi chilies (for color) and Guntur chilies (for spice).
Adapt it for your goals.
Vegetarian
Replace eggs with 200g of paneer cubes, pan-fried until golden. Add them in the last 5 minutes of simmering.
VeganVegan
Use firm tofu, boiled potatoes, or chickpeas instead of eggs. Ensure you use coconut oil and not ghee for the tempering.
Creamier GravyCreamier Gravy
For a richer, creamier curry, add 1/4 cup of thick coconut milk at the end of the cooking process. Do not boil after adding coconut milk.
With VegetablesWith Vegetables
Add vegetables like drumsticks, potatoes, or bell peppers along with the tomatoes to make it more wholesome.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Source of Healthy Fats
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), which are easily digestible fats that can serve as a quick source of energy for the body and brain.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), coriander, and black pepper possess potent anti-inflammatory and antioxidant properties that help combat oxidative stress and support overall health.
Boosts Metabolism
The unique blend of spices, particularly cumin, peppercorns, and chilies, can help to gently boost metabolism and aid in better digestion.
Frequently asked questions
One serving of Udupi Egg Curry contains approximately 400-450 calories. This is an estimate and can vary based on the size of the eggs and the exact amount of coconut and oil used.