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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
Boil and Prepare the Eggs
Roast the Masala Ingredients
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 381.16 calories per serving with 15.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Masala Paste
Prepare the Curry Base
Cook the Curry
Prepare the Tempering (Tadka)
Garnish and Serve
Replace eggs with 200g of paneer cubes, pan-fried until golden. Add them in the last 5 minutes of simmering.
Use firm tofu, boiled potatoes, or chickpeas instead of eggs. Ensure you use coconut oil and not ghee for the tempering.
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.
Add vegetables like drumsticks, potatoes, or bell peppers along with the tomatoes to make it more wholesome.
Eggs are a complete protein source, containing 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), which are easily digestible fats that can serve as a quick source of energy for the body and brain.
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.
The unique blend of spices, particularly cumin, peppercorns, and chilies, can help to gently boost metabolism and aid in better digestion.
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.
Yes, it is a nutritious dish. Eggs provide high-quality protein, coconut offers healthy fats, and the blend of spices like turmeric has anti-inflammatory benefits. It's a balanced meal when served with rice or whole-wheat bread.
Absolutely. The curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
It pairs beautifully with traditional South Indian breads like Neer Dosa, Appam, or Idiyappam. It also goes very well with steamed rice, ghee rice, or chapatis.
The heat comes from the Guntur chilies and black peppercorns. To make it milder, reduce the number of Guntur chilies or omit them entirely. Byadagi chilies provide color with minimal heat.