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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry roast the coriander seeds, black peppercorns, fennel seeds, and cumin seeds until fragrant. Cool and grind into a coarse powder.
Heat coconut oil in a pan.
Add urad dal and mustard seeds.
Once they start spluttering, add dried red chillies and curry leaves.
Add boiled eggs and toss well.
Add freshly ground masala and salt. Toss until the eggs are beautifully coated and slightly roasted.
Finish with fresh coriander and a little extra black pepper.
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Adjust the amount of freshly ground masala according to your spice preference.
Can I use store-bought masala?
Yes, but freshly ground masala will give a more vibrant flavor.
What can I substitute for coconut oil?
You can use any neutral oil, but coconut oil adds a unique flavor.
How do I know when the spices are roasted?
The spices are roasted when they become fragrant and slightly darker in color.
Can I use fresh chillies instead of dried?
Yes, but it will alter the flavor slightly.
How long can I store the ground masala?
Store in an airtight container for up to a month for best flavor.
