"Kundapur Masala Egg Curry" served with Kori Rotti ... Every Mangloreans fav. curry that needs no intro' ... Tastes simply awesome when served with kori rotti or panpolo (neer dosa) ... Yummilicious ......
** Kundapur Masala curry is a famous dish from Mangalore upto Kundapur and is also famous amongst South Indian Non-Veg eaters as this is mostly prepared with chicken and is well known by the name Kundapur Chicken Curry. It is said the masala for this recipe originated from the kitchen of residents of Kundapur from Karnataka State. The dish actually needs no introduction. I have already posted the chicken and the crab version with minute difference before in this blog. I often prepare this curry using both veg or non-veg. While sometimes I use veggies, soya chunks or paneer, I also prepare them with chicken, crabs and eggs. Each recipe has slight variation depending upon how the veggie or non veg. adapts with the curry.
** The curry is usually served either with panpolo (neer dosa) or kori rotti. That is the most famous combo for this dish. But this is one dish that can be relished with anything, you can enjoy it with roti, paratha, pulav, poori, vadas, idly or even dosas. The taste of the gravy slightly changes as per the addition of the veggie or non-veg. When chicken or crabs are added it imparts a different flavor while with eggs and paneer it changes in taste slightly. But whatever be the addition, the curry simply tastes awesome and a must try for all those non-veg lovers out there. Generally this is a medium spicy curry, but you can increase of decrease the level of the spice level as per your choice. Today I prepared using eggs and it tasted simply awesome.
** Here is the Recipe for "Kundapur Masala Egg Curry" …. My Style …..
** Ingredients:
Eggs / Motto / Andey : 4+1 hard boiled
Onion / Kanda / Piyav : 1 finely sliced lengthwise
Kashmiri Red Chilly Powder : 1 tsp
Tomato : 1 large sized chopped into small pieces.
Coconut Milk / Narla rosu / Nariyal ka doodh : 200 ml (I used ready made available in stores)
Salt to taste
Oil : 1-2 tblsp
Butter / Loni : 1 large tablespoon
** For Masala :
Coconut : 1 heaped cup of freshly grated coconut.
Red Kashmiri Chillies :6-8
Haldi / Turmeric Powder : ½ tsp.
Garlic / losun : about 5, skinned and chopped to small pieces.
Onion / Kanda / Piyav : 1 large finely chopped.
Garam Masala Powder : a small pinch (Optional as usually it is not added)
** To be roasted dry on tava :
Coriander Seeds : 1 tblsps.
Methi / Fenugreek Seeds : ¼ tsp.
Black Pepper : ¼ tsp.
Jeera / Cumin Seeds : ½ tsp
** Hard boil the eggs, shell them and keep them ready. Grate one hard boiled egg using a large holed grater for garnishing. Keep this also ready aside. (For the method of perfectly hard boiled eggs, please follow the link given at the bottom of the recipe if desired.)
** Roast the ingredients to be roasted dry on a tava for a few minutes. Do not roast them for more than 2 minutes as if they turn dark in color the curry turns bitter. All ingredients should be just warm enough.
** Remove the roasted ingredients and add in a mixer grinder along with coconut, onion, haldi, garam masala and red chillies and grind to smooth paste. When the masala is almost done add in half of the chopped garlic pieces and grind further till done. Keep this ready aside.
** Note : Usually garam masala is not added to the Kundapur Masala curries and I myself do not add for crabs or chicken curry. But today for a change I added just a small pinch as it was egg curry and eggs usually go well with garam masala edition. You may leave it out if not desired, but do give it a try by adding in just a smal pinch, that’s all.
** In a thick bottomed kadai, add in the oil, when hot lower the heat to medium and add in the onions sliced lengthwise and fry till translucent. Once it turns pinkish in color add in the red chilly powder and fry for a minute, then add in the ground masala and mix well. Lower the heat and fry it for a minute and then add in the chopped tomatoes.
** Add in salt to taste and one cup of water and bring to a boil on medium heat, once it comes to boil, lower the heat and cook covered for a few minutes till the tomatoes are just cooked enough. Do not overcook them. Now add in coconut milk and the hard boiled eggs. Mix well and let cook for a few minutes on low heat till you see bubbles slowly appearing.
** Lastly add in the fresh home made butter and mix well. You can use store bought ready butter too, in which case remember to add in little lesser salt to the curry as the butter has salt added to it and too much of salt is not good for health. Also a salty gravy is not very appealing. Remove from fire and garnish with the grated boiled eggs. Cover and keep aside for the flavors to seep in.
** Note : Do not boil the curry on high once you add in the coconut milk. Coconut milk like any other milk has the tendencies of curling sometimes when under high heat. To avoid curdling of the coconut milk keep the flame low and remove it once you see bubbles appearing.
** Note : Garnishing with grated boiled egg is optional, but it gives a lovely bulk and taste to the curry. In fact sometimes I grate and add in 2-3 eggs to the curry and it gives it a thicker textured gravy with grates that taste awesome. If you have never tried grating of eggs, try it once and you will definitely like it.
** "Kundapur Masala Egg Curry" is done and ready to be served. Serve the curry hot with panpolo (neer dosa) or kori rotti. I served it with kori rotti and it tasted delicious. You can also serve it with any dish of your choice like roti, paratha, dosa, idly, pulav or even plain rice. The curry is very versatile and tastes awesome when served with anything. Do try out this variation of Kundapur masala curry with the addition of eggs for a change. Your family and friends and sure to love it.
** A little bit about Kori Roti : Kori rotti as you can see in the picture is a papad sort of thin textured crisp rice rotti that tastes awesome when served with chicken or spicy curries. These are readily available in south Indian stores and it ia best to purchase them there. It is difficult to prepare though not impossible. You need strong direct sunlight to prepare these. They are prepared by grinding rice to a fine thin paste and then laying in thin layers or cloth or sheets of iron and then drying them out on sunlight. That was the traditional method, however, modern technology has brought in changes and they are poured over heat on iron tray and then with the help of a squeegee spread into thin layer, cooked till crisp (sort of khakhra style) then cut into pieces and packed. The once prepared on sunlight always turn snow white, while those fried on heat have slightly a brownish tinge on one side. But both taste awesome. I purchase the same from stores in Mumbai.
** For the method of perfect hard boiled eggs and coconut milk .... please go through the link given below …
https://gayathrifoodbytes.blogspot.com/2019/03/fresh-homemade-narlache-rosucoconut-milk.html#more
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