Andhra Egg Curry (South Indian-Style Egg Curry) Recipe

Name: Andhra Egg Curry (South Indian-Style Egg Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs, hardboiled, peeled, and halved; 3 tablespoons vegetable oil; 1 teaspoon black mustard seeds; 2 medium-sized onions, finely chopped; 1 cinnamon stick or piece of bark; 3 green chilis, slit; 2 1/2 large ripe tomatoes, finely chopped; 1 inch ginger, julienned; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1/2 teaspoon Kashmiri chili powder; 2 curry leaf sprigs; 1 teaspoon tamarind paste; 100 milliliters thick coconut milk; 1 pinch Salt, to season; 2 sprigs coriander leaves, finely chopped

Servings: persons

8 eggs, hardboiled, peeled, and halved
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
2 medium-sized onions, finely chopped
1 cinnamon stick or piece of bark
3 green chilis, slit
2 1/2 large ripe tomatoes, finely chopped
1 inch ginger, julienned
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon Kashmiri chili powder
2 curry leaf sprigs
1 teaspoon tamarind paste
100 milliliters thick coconut milk
1 pinch Salt, to season
2 sprigs coriander leaves, finely chopped

1
Heat oil in a heavy-bottomed pan; when hot, add the mustard seeds and allow to crackle. Add the onions and saute on low to medium heat till light brown.
2
Add the cinnamon and chilis; saute for another minute or two. Then add the chopped tomatoes and mix well. Keep stirring to ensure nothing sticks to the bottom and saute for another 4 to 5 minutes on low heat till the tomatoes are completely broken down and become a thick, mushy mixture.
3
Add most of the sliced ginger (reserve a few for garnish) and all the powdered spices. Mix on low heat for another minute or till the mixture comes together and oil starts to leave the sides of the pan.
4
Add the tamarind and one cup of water. Mix and bring to boil and simmer covered for two minutes. Next, add the curry leaves and thick coconut milk. Mix and continue to simmer on low heat for another minute.
5
Season with salt and add the halved eggs. Stir gently so as not to break the eggs and simmer covered on the lowest heat for another 3 to 4 minutes.
6
Garnish with chopped coriander and sliced ginger.
7
Serve warm.

1998

kcal

Calories

213

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 eggs, hardboiled, peeled, and halved, 3 tablespoons vegetable oil, 1 teaspoon black mustard seeds, 2 medium-sized onions, finely chopped, and more.

Yes, Andhra Egg Curry (South Indian-Style Egg Curry) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andhra Egg Curry (South Indian-Style Egg Curry)

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