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Biththara Hodi

Name: Biththara Hodi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: SriLankan
Ingredients: 4 large eggs; 1.2 litres water; 15 ml coconut oil; 1 tsp mustard seeds; 12 leaves curry leaves; 120 g, thinly sliced onion; 3 cloves, finely sliced garlic; 1, slit lengthwise green chilli; 1 tsp chilli powder; 1/2 tsp ground turmeric; 1/4 tsp black pepper; 250 ml coconut milk; 120 ml water; 3/4 tsp salt; 10 ml lime juice; 4 leaves extra curry leaves; a pinch black pepper

Biththara Hodi is a gentle yet deeply aromatic Sri Lankan egg curry with hard-boiled eggs nestled in a silky coconut milk gravy. Fragrant with curry leaves, mustard, chilli, and turmeric, it is comforting, creamy, and ideal for an easy low-carb meal.

30 min

2 servings

422 kcal

SriLankan

Ingredients

For the eggs

4 largeeggs
1.2 litreswater

For the curry

15 mlcoconut oil
1 tspmustard seeds
12 leavescurry leaves
120 g, thinly slicedonion
3 cloves, finely slicedgarlic
1, slit lengthwisegreen chilli
1 tspchilli powder
1/2 tspground turmeric
1/4 tspblack pepper
250 mlcoconut milk
120 mlwater
3/4 tspsalt
10 mllime juice

To finish

4 leavesextra curry leaves
a pinchblack pepper

Instructions

1
Place the eggs in a saucepan, cover with the water, and bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook for 8 minutes for firm hard-boiled eggs. Drain and cool under cold running water so they peel cleanly.
2
While the eggs cook, prepare the curry base: slice the onion and garlic, and slit the green chilli. Peel the cooled eggs and lightly score each egg with 2-3 shallow cuts; this helps the gravy season the surface without breaking the eggs apart.
3
Heat the coconut oil in a medium pan over medium heat. Add the mustard seeds and let them crackle for 15-20 seconds, then add the curry leaves. Stand back briefly as they may sputter; this blooming step perfumes the oil.
4
Add the sliced onion, garlic, and green chilli. Cook for 4-5 minutes, stirring often, until the onion softens and just starts to turn golden at the edges. Do not brown the garlic too much or the curry can taste bitter.
5
Lower the heat and stir in the chilli powder, ground turmeric, and black pepper. Cook for 20-30 seconds only, just until fragrant, then immediately add the coconut milk and water so the spices do not scorch.
6
Add the salt and bring the gravy to a gentle simmer. Slide in the peeled eggs and spoon some sauce over them. Simmer very gently for 5-6 minutes, turning the eggs once or twice, until the gravy is slightly thickened and the eggs are well coated. Avoid a hard boil, which can split the coconut milk.
7
Turn off the heat and stir in the lime juice. Taste and adjust seasoning if needed; the curry should be creamy, lightly spicy, and bright. Finish with the extra curry leaves and a pinch of black pepper, then serve hot.

Nutrition per serving

422 kcal

Calories

16g

Protein

Carbs

35g

Fat

Fiber

Notes

•For a beginner-friendly version, keep the heat low after adding coconut milk; gentle simmering prevents curdling.
•If you want slightly more sauce for spooning over cauliflower rice or sautéed greens, add an extra 50 ml water and simmer 1 minute longer.
•Use thick coconut milk for the richest texture; if using very thick canned coconut milk, loosen it well with the listed water before simmering.
•This is naturally low in carbohydrates and pairs well with gotu kola salad, cucumber salad, or lightly cooked green beans.

Background

Egg hodi is a home-style Sri Lankan curry that reflects the island’s love of coconut milk, curry leaves, and tempered spices. It is closely related to the light, soothing family of "hodi" gravies often served with rice, string hoppers, or roti, and is especially popular as a simple everyday dish.

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