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I am a huge fan of egg curries and I think that is quite evident from the amount of different egg dishes on my website. India is a huge country with every region having their own way of cooking egg curries and I might never be able to taste them all in this life because there are just so many of them. Easter is around the corner and it is egg time. I am not a huge fan of chocolate filled egg looking things and thus for all those savory lovers like me, this recipe of Andhra Spiced Egg Curry could be just the right choice.

Andhra Spiced Egg Curry

Andhra Spiced Egg Curry

I don’t know how you prefer your eggs – scrambled or boiled or poached, this Andhra Spiced Egg Curry has just the right balance of spicy, tang and savory flavours. Andhra Pradesh is one of the states in South of India and is famous for their hot chilli but also very difference food tastes. Having lived there for 4 years of my life I was always amazed with the variety in their food. Guntur is a region there and they produce a variety of red chilli which is a spicy variety. Not the spiciest chilli in the world but enough to kick your butt. Thus to balance the heat, tamarind paste along with some sugar does the perfect job. Coconut milk brings in the required creaminess to the dish but ofcourse you can always make a smooth paste with grated coconut if finding coconut milk is a challenge for you right now.

I can never not have my egg curry with rice and thus paired it with steaming hot basmati rice. You can ofcourse pair it with some paratha/roti or naan as well. Soft rice flour dosas also are a great choice with this dish. I can’t explain the amazing flavor of the curry enough, but would ask you to try it.

Andhra Spiced Egg Curry

Andhra Spiced Egg Curry

Here’s the recipe for you. Let me know below in the comments if you give it a try.

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Happy Cooking!

Print Recipe
Andhra Egg Curry Yum
Course Main Dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. In a deep pan, add oil and once warm add the mustard seeds. Let them splutter for a few seconds. Add the chopped onion and fry for 5-7 minutes on medium flame till they turn slightly brownish.
  2. Add the cinnamon stick and green chilli, curry leaves to the pan and fry for a minute. Now add the chopped tomatoes and cook for 5 more minutes till the tomatoes soften and form a mushy texture.
  3. Add the grated ginger and garlic and fry for 2-3 minutes. Add all the spices - turmeric, coriander, red chilli powder and cook for 8-10 minutes on medium flame. At this point the oil should appear on the sides of the pan and if it doesn't cook it for a few more minutes.
  4. The tamarind pulp/paste can be added to the pan at this stage for the right tangy flavor. If you are not a fan of sour taste, you can moderate the amount of tamarind added. Add water and bring it to a boil. Add the coconut milk along with the hard boiled eggs and let it all simmer gently for 10 more minutes.
  5. Add salt and a little sugar to balance the flavors of the dish. Serve this warm with some steamed rice and enjoy!
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