Mangalorean egg drop curry

5 from 1 vote

Mangalorean egg drop curry is a popular homestyle konkani coconut-based curry where eggs are poached directly in spicy gravy. Perfect with steamed rice or Neer Dosa.

Prep Time20

Cook Time20

Total Time40

Course: Main

Cuisine: Indian, Manglorean

Servings: people

Calories: 167kcal

Author: Preeti

Equipment

1 Wide Skillet or Pan

Ingredients

6 eggs

For the coconut masala

6 byadagi red chilies
1 teaspoon oil
1 tablespoon coriander seeds
1 teaspoon cumin seeds
¼ teaspoon mustard seeds
a pinch fenugreek seeds 7-8 methi seeds
3 cloves
a small piece of cinnamon stick
4 garlic cloves
1 small onion sliced
1 sprig curry leaves
½ coconut 1 cup
a small ball of tamarind
½ teaspoon turmeric

For the curry

1 onion chopped
1 sprig curry leaves
1 tomato chopped
coriander leaves

Instructions

Heat 1 teaspoon of oil in a pan over medium heat. Add Byadagi red chilies and roast until crisp and aromatic. Transfer to a plate.
Add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, cloves, and cinnamon. Roast them until aromatic, and then transfer them to a plate.
Heat 1 teaspoon of oil in the pan. Add garlic cloves, onion, and curry leaves, and roast until the onions are translucent.
Next, add the coconut and roast it until it turns a light golden color. Transfer all the roasted ingredients to a plate and allow them to cool completely to room temperature. Once cooled, transfer them to a mixer jar. Add a small ball of tamarind and ½ teaspoon of turmeric. Then, add water and grind to a fine paste.
Heat 2 teaspoons of oil in a pan over medium heat. Add the onion and sauté until golden. Stir in the curry leaves and tomato. Add ½ teaspoon salt. Adding a little salt will help the tomatoes cook faster. Cook until the tomatoes are soft and pulpy.
Add the coconut masala paste. Rinse the mixer jar with a little water and add this water to the curry. Stir and bring the curry to a boil and cook for 5 minutes after it starts boiling.
Taste the curry and add salt as needed. Adjust the consistency, adding more water if required. Bring the curry to a boil, and then lower the heat. Add eggs one by one. For beginners, break each egg into a small bowl before gently adding it to the curry.
Cook, covered, for 7-8 minutes, or until the egg whites are opaque and set. Switch off the heat. Keep the pan covered for 5 minutes. Garnish with coriander leaves, and your egg drop curry is ready to serve. Enjoy it with rice, neer dosa, or roti.

Video

Notes

Choose the right pan: I like to use a wide pan or skillet so the eggs have enough space to cook without touching each other. This helps them stay whole, cook evenly, and not break or stick to other egg.
Simmer the curry gently: Make sure the curry is hot and gently simmering (not boiling), before adding the eggs. High heat can break the yolks.
Crack eggs into a small bowl first: Always crack each egg into a small bowl, and then slide it gently into the curry. This way, you can avoid broken yolks or eggshells getting into the curry.
Do not stir after adding eggs: Once the eggs go into the curry, don’t stir. Just cover and let them cook undisturbed until they’re set.
Let it rest after switching off: After poaching the eggs, switch off the heat and keep the pan covered for 5 minutes. The steam will help cook the yolks through without drying them out.

Nutrition