Egg · Indian · Konkani · Mangalorean · Non Vegetarian · Quick Bites · Sides · Starters

Egg Sukka


We had a potluck at a friend’s place to celebrate the launch of my Facebook Page Keli Paan… I prepared this for the occasion…

For a person who has been born and brought up in the tropical coastal region, coconut tastes yummy with just about anything. Sukka is a very famous dish prepared by the Bunt community. They hail from Mangalore & they speak a dialect known as Tulu. This is their speciality dish. They prepare this dish with chicken known as chicken sukka. I added eggs instead of chicken. Try this dish out and you will find out that eggs can be yummy this way.

 

Ingredients: (Serves 4)                  Preparation time: 30 mins

Eggs – 6-8, boiled and de-shelled
​Dried Red chili’s – 8-10
Fenugreek Seeds – 1 tsp
Jeera/Cumin seeds – 1 tsp
Coriander Seeds – 1 tsp
Garlic – 4-5 pods
coconut – one half of a medium-sized coconut scraped
Onion – 1 medium-sized, diced finely
Tomato – 1 medium-sized, cut into about 6 pieces.
Turmeric – 1 tsp
Garam masala powder- 1 tsp
Curry leaves – 1 sprig
Oil – 2-3 tbsp
Salt to taste
Coriander leaves – 2-3 sprigs, finely chopped

Method:
For the masala:
Heat a tsp of oil in a frying pan and roast each of these mentioned ingredients separately – Red Chili’s, Fenugreek seeds,Coriander seeds, Cumin seeds, scraped Coconut, garlic pods. Add oil whenever you fall short of it. Let them cool down. Add all these roasted ingredients to a mixer jar and grind it to a course paste.

Preparing the dish:
Now heat oil, about 2 tbsp in a deep bottom pan and once the oil is hot fry the diced onions, add the turmeric powder and fry till the onions are half done.
Now add the ground masala and fry well till the raw flavour of the masala goes away.
​You can add a some water if you want a little gravy.

Add the tomatoes now. We are adding the tomatoes towards the end because we do not want the tomato to disintegrate. Add salt to taste. Mix well.

Now add the garam masala powder and mix well. Add the curry leaves.
Cut each boiled egg into 2 and add the eggs to the masala. Gently mix the eggs into the masala. Cook for a couple of minutes.

Garnishing:
You can garnish with some chopped coriander and slit green chili’s

Serving Suggestions:
Serve hot as a starter on its own or with chapatis’ as main course.

If you liked this recipe… do check out – Masala Eggs in curry…Masaledar Ande/Eggs tossed in a hot & spicy onion sauce…Muttai Kolumbu/ Egg curry with a Tamil Nadu influenced twist etc.

 

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15 thoughts on “Egg Sukka

  1. hey babe it was yummmm ….you are correct we gobbeld up alll the anndas 🙂 …Roshan saw this food blog of yours and was sooo stunned with all the recipies and pics !!……now job for me to cook one one dish of these for him 🙂

    Like

    1. Ahahahah.. i’m glad you both liked it & gobbled it up.. ! Well don’t blame me if you guys end up putting on weight.. !

      I’m kidding you can customise the recipe to reduce the oil or substitute meat with something else.. !

      Like

  2. Egg sukha prepared wid da following recipe turned out to be great hit… suggested many of my frnds n family… lookin forward to cook many mre frm dis site 🙂

    Like

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