Mutta Gassi (mangalorean Egg Curry)
Mutta Gassi is a traditional Mangalorean egg curry that is rich, creamy, and bursting with aromatic flavors. This dish is a staple in Dakshina Karnataka Cuisine and is best enjoyed with steamed rice or neer dosa.
Ingredients
- 4 hard-boiled eggs
- 1 cup grated coconut
- 1 onion, finely chopped
- 1 tomato, chopped
- 1-inch ginger, grated
- 4-5 garlic cloves
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 2-3 tbsp vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- In a blender, grind the grated coconut, onion, tomato, ginger, garlic, coriander seeds, and cumin seeds to a smooth paste with some water.
- Heat oil in a pan and add the ground paste. Cook for 5-7 minutes on medium heat.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for another 2-3 minutes.
- Add 1-2 cups of water to adjust the consistency of the curry. Bring it to a gentle boil.
- Cut the hard-boiled eggs in half and gently place them in the curry. Simmer for 5-7 minutes.
- Garnish with fresh coriander leaves and serve hot with steamed rice or neer dosa.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 18g
Supplies
Pan Blender Spatula
Tools
Knife Cutting Board
Serving suggestions
Mutta Gassi pairs well with steamed rice, neer dosa, or appam.
Tips & tricks
For a richer curry, you can add a splash of coconut milk towards the end of cooking.
Cost
$10