Andhra Egg Curry

Andhra cuisine, known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions. Egg gravy takes many forms, this recipe comes with strong tamarind flavour. This recipe can be served with hot phulkas, idli, dosa or white rice.

I actually don’t like eggs, but cooking eggs are such a pleasure. Hard boiled eggs are easy to handle and for thick gravy it looks perfect. I usually make hard boiled egg in my recipes, but its up to you to select between hard boiled eggs or soft boiled eggs.

My way of making hard boiled eggs are boil water for 2 minutes and add in some salt. Place the eggs gently in the boiling water using a spatula (water should cover the eggs completely) Boil on high heat for 10-12 minutes, then remove the pan from heat and leave aside to cool in cold water for 5 minutes. After 5 minutes, or after the eggs are cool down, start to peal the shell carefully. For any egg recipes its better to pan fry them for a while. The crispy outer skin in the gravy is delicious. Make slits in the eggs and pan fry them in 1 tsp of gingelly oil and keep aside.

Andhra style egg curry is best thing to cook on a rainy day or lazy day. Easy to cook with less ingredients and tastes delicious. This recipe looks like the usually egg masala we do with onion and tomato as base gravy. The main ingredient which makes the magic is Tamarind. People of Andhra use more tamarind and more spicy powders to bring that bright red colour and spicy taste. If you can't take so much spiciness you can reduce the usage of chilly powder according to your taste

Ingredients :

Hard Boiled Eggs - 3 nos

Chopped Onion - 2 nos

Chopped Tomato - 1 no

Tamarind juice - 1/4 cup

Chopped Garlic - 3 nos

Ginger Garlic paste - 2 tsp

Chopped green chilli - 3 nos

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1 tsp

Coriander Powder - 2 tsp

Bay Leaf - 2 nos

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry Leaves - 2 strings

Chopped coriander leaves - 2 tsp

Gingelly oil - 3 tsp

Salt for taste

For Gravy :

In the same pan, add 2 tsp of Gingelly oil. Add cumin seeds and urad dal. Wait till the urad dal turns golden brown
Add bay leaves and mustard seeds
Add chopped garlic, greens chilli and curry leaves
Fry for couple of minutes in low flame
Add chopped onion and cook till the onions turn soft
Add ginger garlic paste to the onion and fry in low flame
Once the raw smell of ginger and garlic paste vanishes add turmeric powder, chilly powder and coriander powder
Saute for couple of minutes (Don’t burn it)
Add chopped tomato and cook till soft (This takes some time, if you are in hurry use tomato puree)
Add salt required for the gravy
Add tamarind juice and cook the gravy in medium flame
Once the gravy starts to boil, add the fried eggs to the gravy and cook
After 2 - 3 minutes, add coriander leaves and remove from heat