In South Goa, egg codõu or solantulem is a traditional curry known for its simplicity and comforting flavour. During Lent, my mother would often prepare this easy dish for the family. It was her go-to curry for those busy days when we needed something quick but nourishing. No grinding of spices involved, just a few pantry staples to create a gravy that carries the familiar taste of coastal cooking. Savoured with a side of steamed white rice, eggs codõu remains a perfect example of how a wholesome, classic meal can fit seamlessly into a modern, busy schedule.
The preparation is straightforward with eggs carefully dropped and poached directly in the delightful gravy, soaking up the spices as they firm up. The taste is a precise balance of heat from green chillies and pepper powder, sharpened by the tang of tamarind water and finished with a tiny pinch of sugar to round off the palate. While eggs are the heart of this version, the recipe is versatile enough that they can easily be substituted with fresh fish.
Eggs are a nutritional powerhouse providing the required energy. They are an excellent source of high-quality protein, which is essential for muscle maintenance, and they provide vital nutrients like Vitamin D and choline for brain health. In addition, they contain all 9 essential amino acids. Also, play a role in weight management, muscle strength, healthy pregnancy, brain function and eye health.
The preparation is straightforward with eggs carefully dropped and poached directly in the delightful gravy, soaking up the spices as they firm up. The taste is a precise balance of heat from green chillies and pepper powder, sharpened by the tang of tamarind water and finished with a tiny pinch of sugar to round off the palate. While eggs are the heart of this version, the recipe is versatile enough that they can easily be substituted with fresh fish.
Eggs are a nutritional powerhouse providing the required energy. They are an excellent source of high-quality protein, which is essential for muscle maintenance, and they provide vital nutrients like Vitamin D and choline for brain health. In addition, they contain all 9 essential amino acids. Also, play a role in weight management, muscle strength, healthy pregnancy, brain function and eye health.
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Goan Egg Codõu or Solantulem
(Serves 6)
Ingredients:
6 or 8 large eggs
1 onion (chopped)
1 tomato (chopped)
6 long green chillies (cut into rounds)
1 teaspoon cumin powder
1 teaspoon pepper powder
1 teaspoon turmeric powder
4 large cloves of garlic (finely chopped)
handful coriander leaves (chopped)
2 cups tamarind water
2 tablespoons oil
a pinch of sugar
salt
Method:
Heat oil in a pan and sauté onion along with garlic. When the onion is translucent, add the green chillies and tomato.
Once the tomato is pulpy, stir in the three spice powders followed by the 2 cups of tamarind water. Season with salt and sugar. When the gravy comes to a boil, lower the heat and bring to a simmer. Break one egg at a time into a container (measuring cup or tea cup) and gently slide eggs into the gravy, each one inches apart. Cover the pan and let the eggs cook undisturbed for 5 minutes. (Do not stir the curry or swirl the pan.) Garnish with coriander leaves.
Serve curry with steaming hot rice.
To read click here: Copyright & Privacy Policy
Goan Egg Codõu or Solantulem
(Serves 6)
Ingredients:
6 or 8 large eggs
1 onion (chopped)
1 tomato (chopped)
6 long green chillies (cut into rounds)
1 teaspoon cumin powder
1 teaspoon pepper powder
1 teaspoon turmeric powder
4 large cloves of garlic (finely chopped)
handful coriander leaves (chopped)
2 cups tamarind water
2 tablespoons oil
a pinch of sugar
salt
Method:
Heat oil in a pan and sauté onion along with garlic. When the onion is translucent, add the green chillies and tomato.
Once the tomato is pulpy, stir in the three spice powders followed by the 2 cups of tamarind water. Season with salt and sugar. When the gravy comes to a boil, lower the heat and bring to a simmer. Break one egg at a time into a container (measuring cup or tea cup) and gently slide eggs into the gravy, each one inches apart. Cover the pan and let the eggs cook undisturbed for 5 minutes. (Do not stir the curry or swirl the pan.) Garnish with coriander leaves.
Serve curry with steaming hot rice.
