Tulu Egg Kori Rotti
IndianIndian RecipesDesi eggsMedium
Tulu kori rotti with egg — the coastal Karnataka curry served with crisp, wafer-thin rice rottis that soften in the gravy.
Prep time20 min
Cook time30 min
Total time50 min
Servings4
Ingredients
- 4 boiled eggs, peeled
- 1 cup grated coconut
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 8 curry leaves
- 8 kori rottis (crisp rice wafers) or papad
- Fresh coriander for garnish
Method
- Grind the coconut with 1/2 cup of water into a smooth paste.
- Heat oil and fry mustard seeds and curry leaves until they crackle.
- Add onion and tomatoes; cook for 4 minutes.
- Add turmeric, chilli powder, coriander powder and salt; cook for 2 minutes.
- Pour in the coconut paste and 1 cup of water; simmer for 8 minutes.
- Add the boiled eggs and garam masala; simmer for 5 more minutes.
- Crush the kori rottis into the curry just before serving, or serve them alongside to dip.
- Garnish with coriander and serve hot.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)14 g
Fat (estimate)14 g
Carbs (estimate)36 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: simmer the curry gently and serve hot. Allergen: egg, tree nuts (coconut); kori rotti is rice-based and usually gluten-free. Substitute roasted papad for kori rotti. Add the rottis at the last moment so they stay slightly crisp. Nutrition values are estimates.