Coconut Egg Curry - South Indian Style [Anda Curry]

Who doesn't enjoy a delicious lightly spiced flavorful coconut based egg curry? Egg is one quintessential breakfast food loaded with proteins- liked and consumed by all - good thing being a lot of vegetarians also consume it and are known as Eggetarians 😆  Eggs are the most nutritious food on the planet! There is no doubt about it! On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.

Egg Curry from coastal southern regions of India is made using garam masala and coconut as its main ingredients. I have tried hard to get that exact taste like my mom's, but its tough 😊  I am close to it and have made my peace with it. ✊

I feel restless when I dont have eggs in my refrigerator. I have to stock it up as soon as I see around dozen left. Boiled eggs, scrambled eggs, puffs, egg burji, omelettes, french toast, cakes etc- thats how Eggs are consumed in a healthy and regular basis in my household. It comes to my rescue when I am short on meat at home or for that matter even veggies. There used to be this famous jingle in India- Sunday ho Ya Monday Roz Kaho Ande 🥚 ... a good one indeed :)

 Back home Eggs are treated like a second class citizen 😂. No kidding, when I am chatting with my Mom and if I ask her- "what did you cook for dinner?" There is a sigh in her tone when she says.. just made some egg curry- followed by WHY that decision was made ---like didn't have time to get chicken OR no good variety of fresh fish was available in the market OR due to bad weather she was not able to go get fresh veggies etc etc. So you see what I am saying- justification on why egg curry was made ... 😛

Where as for me here - Egg curry day is like a celebration :) My son is thrilled as he is an ardent and loyal fan of eggs. My husband is neutral - he doesn't enjoy coconut curries so much ...yeh go figure 🙄 ! and Me- full focus on getting the curry taste right just like my Mom's... so its a fun affair.

As a kid, my sister and Mom loved full boiled eggs in the curry whereas me and my Dad loved fresh broken eggs in the curry. Till this date that has not changed. Separate 2 broken eggs always go in my funky-licious Egg Curry/Anda Curry! 

I do not know anyone around me that dislikes eggs. I have a cousin who couldn't eat it due to allergies and I used to feel so bad for her. While growing up my younger cousins gang loved my version of  Plain Omelette. My mom and aunts used to make us omelette loaded with onion/tomatoes/veggies which most of them did not like it then 😁  The same ones that we relish like crazy on Cruises now- 😎

Anyways, Lets get started with the recipe:

Please feel free to modify ingredient quantity as per your taste for spiciness and thickness of curry!

Ingredients:

4 boiled eggs + 2 fresh eggs

3 tbsp oil

1 big onion finely chopped

1 tomato chopped

1 tsp each ginger and garlic paste

salt as per taste

Masala Paste:

1. 5 cloves
2. 1 cardamom
3. 3-4 black pepper
4. 1/2 inch cinnamon
5. 1/4th tsp cumin seeds (jeera)
6. 1/4th tsp sesame seeds 
7. 1/4th tsp poppy seeds
8. 3 tsp coriander seeds
9. 7-8 red dry chillies [adjust as per your taste]
10. 1/2 cup grated coconut + 3 tsp dry grated coconut
11. handful of cilantro leaves
12. 1/4th tsp turmeric

Preparation:

• Roast ingredients from 1-9 in a tsp of oil for few minutes till its fragrant and put it in a blender.
• In the same pan roast coconut  till it is slight brown in color on low heat and then add it to the blender. Add turmeric , cilantro and make a paste by adding water sparingly. Keep aside.
• In a wide mouth utensil heat oil, add finely chopped onions and saute till light brown. Add ginger garlic paste and saute further till the raw smell goes away. Add tomatoes and cook till everything comes together. 
• Now pour the ground masala paste and mix everything nicely. Bring it to a boil. Let it simmer for few minutes. Adjust water and add salt.
• Add the boiled eggs in the curry. You can lightly score the eggs from top to bottom with a knife or you can even lightly roast it in oil with garam masala powder [or chili pwd and turmeric pwd] before adding to the curry, or cut in halves and slide it in the curry- choice is yours! 
• Once the curry starts to simmer again - slowly break the remaining 2 fresh eggs and slide it in the curry. Leave it alone for 5-8 mins on low-med flame till the eggs are done. You can give it a light handed stir in between.
• Enjoy it with rotis or just plain rice or jeera rice. It super yum!

njoY! happY cookinG!!

Your feedback is important to me. If you have tried any recipes from Pinch of Swad, feel free to share with us.

You may also like Egg Biryani, Halloween Pizza Mummies, Chicken biryani

Health Benefits:

Incredibly nutritious food! In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need. Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient you need. Omega-3 enriched and/or pastured eggs are even healthier. Eggs are high in cholesterol, but eating eggs does not adversely affect cholesterol in the blood for the majority of people. Eating eggs consistently leads to elevated levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. Eggs are among the best dietary sources of choline, a nutrient that is incredibly important but most people aren’t getting enough of.

Source: https://www.healthline.com/nutrition/10-proven-health-benefits-of-eggs#section11

Dalitoy (konkani dal curry)

Famous dalitoy (sound toy as tou-yee, close to the original sound :)) of konkani cuisine, hands down is the slurpicious simple dal curry. It is staple and mostly loved by all. It's so funny that even though it's such a simple recipe, it's like making tea. Every house you visit, the taste of tea/chai is different and unique. Everyone puts in their own twist when it comes to making dalitoy. The one that is served in the temple's, is the ultimate one 😀

DaliToy A konkani Dal Preparation

I was surprised to get many messages and comments from my close friends who tried it out and loved it. It then occurred to me that I had never mentioned this recipe to anyone before- thinking that everyone must be knowing it and that's how a basic dal preparation is! I was wrong and so here is a post on this super simple yet powerfully delicious dal- dalitoy!

DaliToy with Plain Rice and Pickle

Here is the recipe of the magical and most common dalitoy.

Ingredients:

• 1 cup Toovar(toor) dal [for healthier version I use yellow split moong dal]
• 2 green chillies slit 
• 10 leaves of curry leaves
• 1 tsp mustard seeds
• big pinch asafoetida (can increase the quantity if you like)
• 1/2 tsp turmeric
• 2 cups water 
• 1 tbsp ghee or oil
• 1/2 tsp salt or as per taste
• handful chopped cilantro as garnish
• 2 tsp grated coconut [optional]

DaliToy Ingredients in pic

DalliToy after Tadka

DaliToy after cilantro garnish

Preparation:

• Wash dal and keep it soaked for 30 min. [Always soak lentils and pulses before using, helps to reduce the gas formation in the stomach :)]. You can skip if in a hurry.
• Add dal and water in a pressure cooker and cook the dal for 2 whistles. [for toovar dal 2, for moong dal 1] One can also cook on stove top, takes a little longer and need to keep an eye as its getting boiled. Usually will take 20 + minutes on stove top[or till dal is fully cooked].
• Let the cooker cool down, check the dal, mash it a little bit if needed with a spoon. I use traditional wooden handmasher, ghotni :)
• In a vessel, heat ghee/oil, add mustard seeds, once it starts to splutter add green chillies, curry leaves, stir quickly, lower the gas to sim, then add turmeric and asafoetida(hing)
• Into this immediately add the cooked dal, give it a stir and add more water to adjust the consistency of the dal as per your requirements, some like it thick and some like it thin.
• Add salt and bring to a quick boil. Switch off the gas and garnish it with a handful of chopped cilantro and grated coconut(optional).
• While serving with rice, top it with little bit of ghee OR lemon juice it tastes super yum!

Notes: 

*You can have variations while making dalitoy. One can add tomatoes and green chillies while pressure cooking the dal.

* You can also add 2 inches of ginger roughly chopped either in your tadka or while cooking dal.

* You can give garlic tadka too.

njoY!! happY cookinG!!

Nutrition Facts: Lentils is a mighty member of legume family, it's a good source of cholesterol-lowering fibre. It has good amount of folate and magnesium which is needed for a healthy and loving heart :) It replenishes our iron stores. Light on body, a good source of protein for vegetarians. Lentils Rule :)

Alwatti with Corn Curry (Colocasia Leaves Curry)

ALWATTI WITH CORN COB

Colocasia/Taro/Alu leaves are seen in abundance in the tropical region. It adapts well to hot, marshy, humid climate. Very popular dishes are made using these leaves in the southern and western regions of India. Many households grow these beautiful plants in their backyards. They have so big leaves that it contributes to the lush greenness in the yard. Also known as Alu paan, this recipe is called Alwati, it's very tasty and can be made with the various combination of other ingredients like peanuts, jackfruit seeds, corn, channa dal etc. I consider this recipe exotic due to its unique taste, look and feel of the dish :) These leaves are also used in making the famous dish called Patrode or Patra.

HomeGrown Leaves

It is very easy low maintenance plant to grow in your backyard. You can either grow it in a big pot or directly in the soil. Get taro roots from the supermarket and soak it in water for a couple of days till you see small roots popping out of the root. Now all you have to do is plant it about 2-3 inches down in the soil. Water regularly and see this gigantic nutritious leaves coming out in a couple of weeks.

Let's check out the recipe:

Ingredients:

• 6-7 good size Colocasia leaves
• 3/4 cup grated coconut
• 1 small marble size tamarind
• 2-3 green chillies
• 1 inch ginger
• 2 corn cobs cut into pieces
• 4-5 buttermilk chillies (taka mirsang) - optional
• salt to taste

For the tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• pinch asafoetida (hing)
• 10-12 curry leaves

Preparation:

• Chop colocasia leaves along with the stem. Pressure cook leaves and corn cobs for 4 whistles (or cook till corn is done). 
• Make a paste by grinding coconut, tamarind, green chillies and ginger.
• Take a pan, add this paste along with cooked corn and wilted colocasia leaves and bring to a boil.
• Add salt and simmer for few more minutes.
• For the tempering, in a tadka pan add oil, 1/2 tsp mustard seeds, once it splutters add curry leaves and hing. Pour it over the cooked colocasia mixture. Stir gently.
• In the end, add fried buttermilk chillies in the curry and serve hot with roti's or rice. Your aromatic, healthy dish is ready!

njoY!! happY cookinG!!

recipe credit to Anuradha Mudalagiri, my fellow foodie. 

Home-grown Colocasia leaves

Health Benefits: Colocasia leaves are loaded with potassium and several minerals and vitamins. Helps to build a strong immune system, fights fatigue problems, helps lower blood pressure, helps in anti-aging process as it has a high content of hyaluronic acid. It's a low glycemic index food. These are home grown Colocasia leaves :)

Konkani Fish Curry (Kandya Ambat)

Fish curry preparations from the Coastal areas are hands down the best curries in the whole wide world. Reason, fresh fish, fresh coconuts and fresh stock of dry red chillies...:) My ancestors are from coastal region and have known to survive on rice and seafood for their whole lives.:) My grandmother made the best fish dishes ever, she added just those 2-3 fresh ingredients like coconut, dry red chillies and tamarind to freshly caught and cleaned fish by using her signature eyeballing method(:)) to make a fingerlicking gooooood curry!! Since she was an expert, everybody simply loved it!

The highlight of our visit to my grandparents house was mostly "FOOD" and all that simple life around the house. She loved pets so much that all the dogs and cats of the neighborhood used to be at her house :) She loved feeding and talking to them. Wonder none of her kids got those genes passed down hhehehe :(

Few years back my youngest cousin (was 8 yrs then) had visited my grandmother and even he gave her the certificate of excellence :) saying that it was the best fish curry he had in his life (it was actually so cute that it is now a must to be mentioned story whenever we talk about my grandma)....so we all remember her with these loving memories that she has left behind.

Coming to the fish preparation, we have various kinds of fish curries that are very prominent amongst Konkani clan. Northern Karnataka is known for Teppal ambat (schezwan peppers/coconut curry) and Kandya ambat (onion/coconut curry) and in the south of Karnataka they make Phanna ambat (onion tempered curry), Alle piyav ambat/ghashi (onion/ginger curry).. so these are the few variations one will see. Goan preparation is again little different where they use garam masala (whole spices) in the curry. As we move to the north east side of India, one can see the fish preparation in mustard oil and mustard paste etc. So it's unlimited variety :)

Once you get a hang of making these coconut curries, there is no going back- I am telling ya :)

Let us take a look at this Konkani Fish Curry of Kandya Ambat recipe:

Ingredients:

• 1 cup fresh grated coconut (or frozen coconut)
• 1 onion finely chopped
• 2 big size pomfret/pompano (makes 8-9 pieces/fillet)
• 1/2 tea spn tamarind extract or kokum or small marble size ball of tamarind
• 1 green chili slit optional
• 7-8 red chilies (byadgi/kumti chillies preferably)
• 2 tsp coriander seeds
• 1 tsp turmeric
• 2 tbsp oil
• salt to taste

Preparation:

• Clean the fish, apply 1/2 tsp turmeric, salt and keep aside.
• Lightly roast dry red chillies in 1/2 tsp oil, transfer to a blender. Then in the same pan roast coriander seeds and transfer to the blender. Then add grated coconut and roast it very lightly (do not brown it) before you put it into the blender. Add tamarind, turmeric and make a fine paste by adding little water. 
• Adjust the taste if need be, sometimes the chillies may not be very spicy, so depending on how spicy you want adjust accordingly. Color of the curry also depends on the quality of the chillies you are using.
• Take a wide mouth pan, heat oil and add chopped onions. Saute till it turns just light brown. 
• Now add the ground paste and stir everything nicely. Add slit green chili, salt. Bring the curry to a boil and then simmer for 5 minutes. 
• Add water sparingly to get a nice flowy consistency of the curry. Do not make it too thin. Now add fish fillet gently into the curry and let it simmer further for another 5-6 minutes. 
• Don't keep stirring the fish, as it will break, gently move around so that the curry also breathes :) Switch off the gas once the fish is cooked and you see nice red color on the curry. 
• Serve hot with Rice, parboiled Rice, Roti etc. Curry tastes even better after few hours or the next day!

njoY!! happY cookinG!!

Note: This method of curry preparation is used mostly for lean and bland fish , also shrimp can be used. Vegetarians can make it by adding potatoes in it. Tastes delish.

You may also like

Baked Salmon

Coastal Fish Fry

Coastal Fish Curry (Alle Piyav Teppal Ambat)

Goan Recheado Stuffed Fish

Health Benefits:

Pomfret is a delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system. It is a very good source of protein. It's no coincidence that fish-eating Inuit populations in the Arctic have low levels of heart disease; seafood is low in saturated fat and high in omega-3, (which can both) protect the heart from disease and lower the amount of cholesterol in the blood. One study has even suggested that an extra portion of fish every week can cut risk of heart disease in half. Eating oil-rich fish regularly can help to keep the eyes bright and healthy.

Chana Ghashi (Black Chickpeas cooked in coconut gravy using Instant Pot and traditional way)

Chana Ghashi (ChaNya Ghashi or ChaNe Ghashi) is a very staple and beloved dish of the konkani clan :) This quintessential yummy ghashi is usually eaten with rice, parboiled rice, papad, sandige, pickles etc. A slurpicious curry where you literally keep licking your fingers even after your plate is wiped off clean :) The addition of either kadagi (young/raw jackfruit) or plantain pieces or potato makes it even more yummY!

I got this Instant Pot Cooker(IP) :) after the rage on the internet :), it's been a month now and I keep experimenting with it on and off. Have tried Khandvi, Chole, Oats, Fish curry etc which comes out excellent, will upload those recipe also! (eventually :)) Today I cooked my husband's favorite chana ghashi in IP and it came out perfect! 2 thumbs up! I couldn't be more happy.

I will write the recipe for both Instant Pot as well as traditional method here, so not to worry :)

Legumes when cooked with coconut masala tastes simply awesome. I don't know what it is but the taste is exquisite. It is funny how my cooking trait keeps changing! Few years back coconut was hailed as the villain in the food industry because of the oil content in it which eventually led to cholesterol disease. So I restricted myself from using coconut with just few must recipes up my sleeve. But now in the past couple of years, coconut has taken the spot of a healthy ingredient and the experts say that it must be incorporated in your diet! So yay to that! I have started using it a little bit more and am happy to cook without much guilt! Just a FYI:  anything in excess is bad for health :):)

Let us take a look at Chana Ghashi recipe cooked in IP and traditional way.

Ingredients:

• 1 cup chana (black chickpeas)
• 1/2 cup fresh grated coconut
• 5-6 dry red chillies
• 1 small marble shaped tamarind ball
• 1 can young jackfruit (raw jackfruit)
• 2 tsp coconut oil
• 1 sprig curry leaves
• 1 tsp mustard seeds
• pinch asafoetida (optional)
• salt to taste

Preparation:

Instant Pressure Cooking Method:

• Soak the chana overnight or atleast 6-8 hours. Drain the water.  Dump the chana in IP container.
• Add enough water to soak the chana (should be immersed in water with approx 1 inch water showing on top of chana) Add salt to taste.
• Close and lock the lid, press manual mode and set to 15 minutes pressure cooking time. When time is up NPR. ( Note: I have also tried it on bean/chili mode--- takes 30 minutes of cooking)
• In the meantime, prepare your coconut masala (known as masol in konkani). In a blender,  add coconut, dry chillies and tamarind and make a fine paste by adding little water.
• Also drain the water from young jackfruit tin, rinse it nicely, cut into pieces and keep aside.
• Open the lid of the IP once you get the indication, your chana should be nicely cooked.
• Using a masher gently mash the chana to get the creaminess/thickness in the curry.
• Now pour the coconut paste in the cooked chana, add chopped young jackfruit (kadagi) pieces, adjust salt.
• Close the lid, on sealing, press manual mode for 3 minutes. Open the lid when pressure releases. Your Chana Ghashi is done!! You can transfer it to a serving bowl.
• Now you can give a tadka by heating oil in a tadka pan, add mustard seeds, let it splutter, then add curry leaves and hing.
• Pour this over the chana ghashi and enjoy!!

Traditional Method:

• Soak the chana overnight or atleast 6-8 hours. Drain the water.  Dump the chana, add enuf water, salt in a pressure cooker and cook for 4-5 whistles.
• Let the cooker cool off, open the lid. Your chana should be nicely cooked.
• In the meantime, prepare your coconut masala (known as masol in konkani). In a blender,  add coconut, dry chillies and tamarind and make a fine paste by adding little water.
• Also drain the water from young jackfruit tin, rinse it nicely, cut into pieces and keep aside.
• Using a masher gently mash the chana to get the creaminess/thickness in the curry. Now pour the coconut paste in the cooked chana, add chopped young jackfruit (kadagi) pieces, adjust salt.
• Bring the curry to a boil, then simmer for 6-8 minutes while stirring in between. Adjust water and salt as per your liking of thickness. Switch off the gas.
• Now you can give a tadka by heating oil in a tadka pan, add mustard seeds, let it splutter, then add curry leaves and hing.
• Pour this over the chana ghashi and serve hot with rice or roti.

njoY!! happY cookinG!!

You may also like

Kala Chana Dry Sabji
Kala Chana Masala (Curry)
Tomato Poori
Val Dal Sabji (Dalimbi)

Health Benefits: Chana is loaded with proteins. The fact that chickpeas have low glycemic index (GI) makes this legume good for diabetics. It causes a slow and steady release of glucose into the bloodstream and thus, maintains your blood sugar levels. Chickpeas also help in relieving mood changes during menstruation and post-menopausal symptoms in women. The high fibre content in chickpeas helps in promoting a healthy digestive system and intestine by lowering the risk of digestive disorders.

Pathroda / Pathrode (Colocasia Leaves Stuffed, Rolled and Steamed)

Pathroda or Patroda is the most loved dish of Konkani cuisine. Colocasia leaves( Alu paan ) is a tropical plant and grows in abundance in people's backyards. All you got to do is sow in taro roots and water it regularly. You will see these huge luscious green leaves popping out in no time:) I had fun growing these on my patch for the last few years!

There are 10 different names for these leaves and I believe it is consumed in the entire subcontinent of India. Every state has its own authentic dish that has a unique flavor and taste. For example, patra dish from Gujarat/Maharashtra uses a slightly different stuffing that goes in the colocasia leaves and tastes equally delicious! In most parts of Karnataka, they make patroda. In the more southern states of India, they make scrumptious curries. East of India uses the leaf to steam seafood. I should give it a try someday :)!

Initially, whenever I craved to eat Patroda, I replaced colocasia leaves with collard leaves. That works fine too. Also, spinach works, but you have to add more of those leaves as they are very delicate and soft.

You can take a look at alwati(with the corn cobs) recipe on my blog, another unique and authentic dish using colocasia leaves.

The leaves are waterproof and it has a smooth texture, you can actually make cups out of it and drink water :). Amazing creations of nature. In India, one has to be careful when plucking the leaves as some may cause itchiness in your throat while you eat. My mom always kept a glass of buttermilk to drink after having patroda for the meals. It helps to stop the itchiness. When you get it from the store, you need not worry as they get a good stock of leaves. Luckily for me, my home-grown leaves are perfect and itch free :) So no worries hehe.

Let us take a look at the recipe:

Ingredients:

• 10 med size colocasia leaves - makes 2 rolls of 5 each OR 6 big leaves
• 1/4 cup toor dal
• 1 tbsp rice
• 1 tsp channa dal
• 1 tsp urad dal
• 3/4 tsp coriander seeds
• 1 tsp jaggery
• 3/4 cup grated coconut
• 5-6 red chillies
• 1/2 tsp tamarind
• pinch of asafoetida (optional)
• 1-2 tsp oil
• salt to taste

Preparation:

• Soak toor dal, rice, channa dal in water for about 30 minutes minimum.
• Heat oil and fry urad dal, asafoetida, red dry chillies and coriander seeds. Transfer it to a blender. 
• Grind it along with grated coconut, soaked dals, rice, tamarind, jaggery and salt without adding much water (add water sparingly). Make a dry mixture and keep aside. 
• Take a leaf and trim it stem, place in upside down and slather the masala (abt 1-2  tbsp) on it evenly. Place another leaf over it and apply the masala on it. Continue doing the same till you work with 5-6 leaves. 
• Now roll it like a burrito, fold the side ends a little inside and roll from bottom to the top to make one giant roll. Do it gently as the leaves are soft, you don't want to tear/bruise it.
• Steam it using your steaming vessel or pressure cooker without using the whistle for 15 minutes on med-high flame.
• Let it cool before you take a sharp knife and cut crisply into roundels. You will see the beautiful rings with masala coated on it. 
• It can be enjoyed as is by drizzling little coconut oil over it, OR additional tadka of mustard seeds, curry leaves can be added over it, OR it can be shallow fried by rolling it in semolina. Any way you devour it, it will taste amazing!

njoY!! happY cookinG!!

Notes*: 

You can replace colocasia leaves with big spinach leaves or collard greens too. Follow the same method of preparation. Steam 10 minutes extra if using collard leaves and trim the stem nicely.

shallow fried pathroda

Health Benefits:
Colocasia leaves are loaded with potassium and several minerals and vitamins. Helps to build a strong immune system, fights the fatigue problems, helps lower blood pressure, helps in the anti-aging process as it has a high content of hyaluronic acid. It's a low glycemic index food. They are home grown Colocasia leaves :)