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