A fiery and aromatic egg curry from Andhra Pradesh, featuring hard-boiled eggs simmered in a rich, spicy masala of onions, tomatoes, and bold spices. A perfect side for rice or roti.
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Perfectly spiced Andhra Egg Masala with aromatic Ghee Rice – a protein-packed, soul-satisfying combo!
This andhra dish is perfect for lunch. With 851.0899999999999 calories and 23.62g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Red Chili Powder (Use Guntur chili for authentic flavor, adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1 cup Water (Use hot water for best results)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Eggs
Take the hard-boiled and peeled eggs. Using a small knife, make 2-3 shallow vertical slits on each egg. This is crucial for the masala to penetrate.
Heat 2 tablespoons of oil in a wide pan or kadai over medium heat. Add 1/4 tsp of turmeric powder and 1/2 tsp of red chili powder to the hot oil.
Carefully place the slit eggs into the pan. Sauté for 3-4 minutes, gently turning them, until they develop a light golden-brown, slightly crispy layer. Remove the eggs and set them aside.
2
Prepare the Tempering (Tadka)
In the same pan, add the remaining 2 tablespoons of oil. Heat it over medium-high heat.
Add the mustard seeds and cumin seeds. Wait for them to crackle and splutter, which should take about 30 seconds.
Add the curry leaves and slit green chilies. Be careful as they may splutter. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
3
Build the Masala Base
Add the finely chopped onions to the pan. Sauté on medium heat, stirring frequently, for about 8-10 minutes. Cook until they are deeply golden brown; this caramelization is key to the flavor.
Add the ginger-garlic paste and cook for 1-2 minutes, stirring continuously, until the raw aroma disappears.
4
Cook the Gravy
Lower the heat and add the spice powders: remaining 1/4 tsp turmeric powder, 1 tsp red chili powder, and coriander powder. Stir for 30 seconds until aromatic.
Pour in the tomato puree and add the salt. Mix well. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
Pour in 1 cup of hot water, stirring to combine everything. Bring the gravy to a gentle boil.
5
Simmer and Finish
Reduce the heat to low, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld and the gravy to thicken.
Gently slide the fried eggs into the gravy. Sprinkle the garam masala over the top.
Stir gently to coat the eggs. Cover and simmer for another 3-4 minutes, allowing the eggs to absorb the rich flavors of the masala.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
