“Motte Malvani Panna Upkari (Spicy Malvani Seasoned Egg Curry)” … teekhee panna upkari is a iconic dish from Konkani Saraswat Cuisine prepared in both Veg. and Non.Veg. form … all those who relished these curries during olden days will vouch that it clears all senses like the nose, eyes, mouth by shedding water, not to mention smoky feeling from ears … this time I prepared our own dish with slight twist by adding on malvani masala powder to the seasoning and it was excellent, especially served with ghee rice … Yummilicious ….
** Panna Upkari is a very spicy dish from Konkani Saraswat Cuisine that is very famous amongst our community people, sort of an iconic dish for sure. This dish is prepared both in Veg and Non-Veg form. I have written in detail about the fascination for this spicy curry among amchies in many times before in my other Panna Upkari post, both of Veg and Non.Veg. Therefore, I will not keep repeating myself again and just move on with this post.
** I have prepared this same panna upkari with egg both with gravy and slightly dry form often however today I gave it a twist and prepared it with addition of again my favorite malvani masala powder. I simply love this aromatic powder that is very versatile and gives me excellent results when added on to any dishes. This curry tastes best when served with any type of rice dishes be it with Red Boiled Rice (Ukde SheetHa), ghee rice or pulav.
** I am sure it will also taste great with panpolo ie neer dosa or Khotto/ Idly too or Shevai/ String Hoppers. Those who love eggs, do try out this delicious dish, though the taste is in its spice level, you can decrease the same if desired too. I am sharing a common link to panna upkari dishes posted in the Blog, before both Veg and Non.Veg. Do check out on the same, prepare and enjoy it with your family and friends, they all taste great.
** Here is my own concoction of recipe for “Motte Malvani Panna Upkari (Spicy Malvani Seasoned Egg Curry)” ….. my own style …
** Hard Boil 5-6 Eggs (motto/ andey) and peel, them, give a few gashes and keep them ready aside. The number of eggs depends upon members in family, so adjust accordingly.
** Peel of the outer skin and chop 3-4 large sized Onions (piyavu/ kanda). Chop 3 onions finely and one into thin lengthwise slices and keep it ready aside.
** For the Masala: Grind to a very fine paste 3 tblsp of freshly grated coconut (soyi/ nariyal), 1 tsp coriander (dhania/ kothambari) seeds, 10-12 kashmiri red chillies or (Kumte mirsanga/ byadgi mirchi) and small lemon sized tamarind (chinchama/ imly) with little bit of water. Do not add excess water while grinding. Using hot water while grinding will give you a very smooth paste. Remove and keep it aside ready.
** Heat about 4-5 tblsps of oil (tel/ tela) in a thick bottomed kadai. When hot add in the finely chopped onions and fry them until they are evenly browned. Do not let them burn or the dish will turn bitter. When almost done add in the other onion sliced lengthwise and continue frying for 2 minutes. Now add in 1 tblsp of Kashmiri Red Chilly Powder, 2 tblsp of malvani masala powder and continue to fry for a second or two.
** Note : I have always found that addition of some Kashmiri Red Chilly powder in oil, give the curry a excellent deep red tinge that is really very appealing. For malvani masala powder, I used the ones readily available in stores.
** Now add in the ground masala and continue frying for about 5 minutes. Add about 2 cups of water and bring to a boiling point on medium flame stirring a few times, once it boils, lower the heat and simmer for another 5 minutes and then add in the prepared and kept hard boiled eggs, salt (namak/ meeta) to taste and mix well.
** Lower the heat to minimum and let simmer for a good 10-15 minutes. Do stir in one or twice and check the consistency. If need be do add in some water. This is a semi dry dish with slightly thinner textured gravy, but a vert spicy one. Also, you should simmer the curry well, as the more you simmer the more the taste gets enhanced. Remove and keep it aside covered for at least 2-3 hours for the curry to settle well, for best taste.
** Note : This curry tastes great on settling for about 12 hours or overnight. So, if you have the time to spare, prepare it in advance and let it settle for sometime before serving.
** “Motte Malvani Panna Upkari (Spicy Malvani Seasoned Egg Curry)” is done and ready to be served. This dish is a semi dry consistency dish that tastes great when served along with any rice dishes like red boiled rice, steamed rice, ghee rice, pulav etc. Tastes great even with dosa, panpolo (neer dosa), idly, shevai, appo, parathas, etc. Isn’t that plenty of choices to go along with such a awesome curry. So, just go ahead and prepare the curry if you love eggs and enjoy them served with any dish of your choice.
** Do try out various options with this dish as accompaniment and enjoy them with your family and friends. If simmered well, once cooled you can put this in the fridge and it remains good for almost 3 days and can be reheated and served too. Saves on time and tastes great too, a boon when you are having busy schedule or guest coming over.
** I am sharing a common link for all types of “Panna Upkari” below, where in the same dish is prepared with different types of veggies, you can check out the same too, there are a few tips and step by step pictures in some posts, which may be helpful too …
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Thanks.