Egg Urval
A fiery and tangy Mangalorean delight where hard-boiled eggs are coated in a thick, aromatic masala made from roasted red chilies and tamarind. This semi-dry curry is a perfect side dish for neer dosa or steamed rice.
For 4 servings
Prepare the Eggs
- Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
- Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
- Once cool enough to handle, peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the masala. Set aside.
Roast Spices and Grind Masala
- Heat a small, dry pan over low-medium heat. Add the Byadgi chilies, Guntur chilies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns.
- Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Do not let them burn.
- Remove from heat and allow the spices to cool completely.
- Transfer the cooled spices to a grinder. Add the turmeric powder, soaked tamarind (along with its water), and a few extra tablespoons of water.
- Grind into a smooth, thick paste. Add water one tablespoon at a time if needed to facilitate grinding.
Cook the Masala Base
- Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and let them splutter.
- Add the curry leaves and sauté for 30 seconds until crisp.
- Add the finely chopped onions and a pinch of salt. Sauté for 7-8 minutes until the onions are soft and golden brown.
- Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become mushy.
Combine and Finish the Dish
- Add the ground Urval masala paste to the pan. Sauté on low-medium heat for 6-8 minutes, stirring frequently, until the masala darkens in color and oil begins to separate from the sides.
- Stir in the salt and grated jaggery (if using). Add 1/2 cup of water, mix well to combine, and bring the mixture to a gentle simmer.
- Gently add the slit hard-boiled eggs to the pan. Carefully toss to coat them evenly with the thick masala.
- Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the rich flavors. Stir once or twice in between to prevent sticking.
- Uncover, garnish with freshly chopped coriander leaves, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting spices on a low flame is key to unlocking their aroma without making the masala bitter.
- 2Making shallow slits in the boiled eggs is crucial for them to absorb the rich masala flavor.
- 3For a milder version, use only Byadgi or Kashmiri red chilies and omit the Guntur chilies.
- 4A small amount of jaggery beautifully balances the spicy and tangy notes of the dish.
- 5This dish tastes even better the next day as the flavors meld and deepen.
- 6If the masala becomes too thick while cooking, add a splash of hot water to adjust the consistency.
Adapt it for your goals.
Vegetarian
Replace the eggs with paneer cubes or boiled potatoes. Sauté the paneer or potatoes lightly before adding them to the masala.
Gravy VersionGravy Version
For a gravy-based curry, add 1/2 cup of thin coconut milk along with the water in the final step and simmer until the gravy thickens slightly.
Different ProteinDifferent Protein
This Urval masala works wonderfully with chicken pieces or prawns. Adjust cooking time accordingly to ensure the protein is cooked through.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Antioxidants
The blend of spices like turmeric, coriander, and chilies is packed with antioxidants that help combat oxidative stress and inflammation in the body.
Boosts Metabolism
The capsaicin in red chilies and compounds in other spices like black pepper can give a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
Yes, Egg Urval can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The spices used, like turmeric and black pepper, have anti-inflammatory properties. To make it healthier, you can be mindful of the amount of coconut oil used.