Egg Sukka Mangalorean

Contains: egg

• Black pepper

  3 g

• Coconut oil

  30 ml

• Coriander seeds

  8 g

• Cumin seeds

  3 g

• Curry leaves

  2 g

• Dried red chilli

  5 pc

• Egg

  4 pc

• Freshly grated coconut

  100 g

• Garlic

  chopped

  15 g

• Mustard seeds

  3 g

• Onion

  chopped

  120 g

• Salt

  to taste

• Tamarind pulp

  10 g

• Turmeric powder

  2 g

Add to Cart

Flavor profile

Method

1. 1Boil 4 eggs for 9 minutes, peel and halve.
2. 2Dry roast the grated coconut until light golden and set aside.
3. 3Roast the coriander seeds, cumin, dried red chillies and peppercorns until fragrant.
4. 4Coarsely grind the roasted spices with half the coconut and a little water.
5. 5Heat coconut oil, splutter mustard seeds and curry leaves.
6. 6Saute chopped onion and garlic until soft and golden.
7. 7Add turmeric and the ground masala; cook until it turns dry and dark.
8. 8Toss in the remaining roasted coconut and the eggs, coating them gently.
9. 9Cook dry for a few minutes, adjust salt and finish with a squeeze of tamarind.