People make egg sukkha by hard boiling the eggs and cooking them along with chicken sukkha masala. if you keep the boiled eggs whole or if you are lucky even after cutting them in half, they may remain intact and not get disintegrated with the masala. That's again not guaranteed. When you make bigger portions of sukkha for a family, chances are that the egg yellow may get broken and mixed up with the masala.
Ever since I tried Omelette Balls and Egg Ball Chilli, I have been thinking about coming out with something new with egg balls. So I came out with Egg Ball Sukkha, a fail safe recipe in which egg balls can be of equal size and remain intact even after cooking with the masalas and while serving.
Making egg balls is not at all difficult. You need some patience and confidence to fry them in the Paniaram/Paddu/Appo tawa. Now a days, we get non stick paniaram tawa in the market, making our job non-messy. Besides, well beaten eggs respond well while making balls.
The masala can be either authentic Chicken Sukkha masala or Kundapur masala for easier cooking. I chose the latter, partly because we had Kundapur masala powder in stock, and because we needed to make sukkha with just 4 eggs. Only major job is grating and grinding coconut. That too can be made easy by stocking grated coconut in the freezer.
4 eggs yield around 18 egg balls, sufficient for a small family. if you wish, you may increase the amount of ingredients. However, be sure to relish them with either steamed rice and curry or with chapatis.
Ingredients:
Eggs - 4
Grated Coconut - 1 cup
Garlic Cloves - 8-10, peeled and chopped
Cumin Powder - 1 Tsp
Onions - 2 small, chopped(Around 1/2 cup)
Kundapur Masala Powder - 4 Tsp
Kashmiri Chilli Powder(Optional) - 1 Tsp
Tamarind - Pea size ball
Salt - 1/2 Tsp(or to taste)
Unsalted Butter - 20 Gms
Coconut Oil - 4-5 Tsp
Curry Leaves - 1 sprig
Coriander Leaves(Optional) - 2 Sprigs chopped
Method:
Grind grated coconut with chopped garlic and cumin powder coarsely without adding water.
Extract tamarind pulp in 1/2 cup water.
Add salt and Kundapur Masala powder to that and mix into a paste.
If necessary add little more water.
Heat butter in a pan.
Fry chopped onions until transparent.
Add the Kundapur masala paste, optional Kashmiri Chilli powder, and fry for 2 mins.
Add 1/2 cup water and bring to a boil.
Simmer for 5 minutes.
Break the eggs and collect the egg white separately and yellow separately.
Beat the egg whites until frothy and light.
Drop the egg yellow and beat further to blend them well with the beaten egg white.
Heat the paniaram tawa and simmer the flame.
Drizzle 4 drops of coconut oil in each one of the depressions.
Pour a tablespoon of beaten egg in each depression.
Allow to fry until golden.
Drizzle more oil drops around the egg balls and flip them to fry on the other side.
Collect all the egg balls and keep aside.
When the onions are cooked in the masala, add the egg balls into the masala and cook for 2 mins.
Heat 1 tsp coconut oil in another pan and fry the curry leaves.
Add 2 tbsp of the ground coconut over them and fry until golden.
Add this to the pan in which eggs are cooking.
Top up with the remaining coconut paste
Mix gently with a wooden spoon and allow to get almost dry.
Check for salt and switch off the flame.
Garnish with optional chopped coriander leaves and serve hot.
Making egg balls is not at all difficult. You need some patience and confidence to fry them in the Paniaram/Paddu/Appo tawa. Now a days, we get non stick paniaram tawa in the market, making our job non-messy. Besides, well beaten eggs respond well while making balls.
The masala can be either authentic Chicken Sukkha masala or Kundapur masala for easier cooking. I chose the latter, partly because we had Kundapur masala powder in stock, and because we needed to make sukkha with just 4 eggs. Only major job is grating and grinding coconut. That too can be made easy by stocking grated coconut in the freezer.
4 eggs yield around 18 egg balls, sufficient for a small family. if you wish, you may increase the amount of ingredients. However, be sure to relish them with either steamed rice and curry or with chapatis.
Eggs - 4
Grated Coconut - 1 cup
Garlic Cloves - 8-10, peeled and chopped
Cumin Powder - 1 Tsp
Onions - 2 small, chopped(Around 1/2 cup)
Kundapur Masala Powder - 4 Tsp
Kashmiri Chilli Powder(Optional) - 1 Tsp
Tamarind - Pea size ball
Salt - 1/2 Tsp(or to taste)
Unsalted Butter - 20 Gms
Coconut Oil - 4-5 Tsp
Curry Leaves - 1 sprig
Coriander Leaves(Optional) - 2 Sprigs chopped
Method:
Grind grated coconut with chopped garlic and cumin powder coarsely without adding water.
Extract tamarind pulp in 1/2 cup water.
Add salt and Kundapur Masala powder to that and mix into a paste.
If necessary add little more water.
Heat butter in a pan.
Fry chopped onions until transparent.
Add the Kundapur masala paste, optional Kashmiri Chilli powder, and fry for 2 mins.
Add 1/2 cup water and bring to a boil.
Simmer for 5 minutes.
Break the eggs and collect the egg white separately and yellow separately.
Beat the egg whites until frothy and light.
Drop the egg yellow and beat further to blend them well with the beaten egg white.
Heat the paniaram tawa and simmer the flame.
Drizzle 4 drops of coconut oil in each one of the depressions.
Pour a tablespoon of beaten egg in each depression.
Allow to fry until golden.
Drizzle more oil drops around the egg balls and flip them to fry on the other side.
Collect all the egg balls and keep aside.
When the onions are cooked in the masala, add the egg balls into the masala and cook for 2 mins.
Heat 1 tsp coconut oil in another pan and fry the curry leaves.
Add 2 tbsp of the ground coconut over them and fry until golden.
Add this to the pan in which eggs are cooking.
Top up with the remaining coconut paste
Mix gently with a wooden spoon and allow to get almost dry.
Check for salt and switch off the flame.
Garnish with optional chopped coriander leaves and serve hot.
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