A classic Andhra-style egg curry featuring hard-boiled eggs simmered in a thick, spicy masala base. This semi-dry preparation coats the eggs perfectly and is packed with the bold flavors of chili, garlic, and spices. A fantastic main dish for rice or roti.
A comforting South Indian classic made with soft cooked rice, creamy yogurt, and a savory tempering of spices. Perfect for a light lunch or as a cooling side dish, it's simple, delicious, and great for digestion.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Kodi Guddu Iguru, Curd Rice and Mango Pickle
Perfectly spiced, protein-packed egg curry with creamy, gut-friendly curd rice. A soul-satisfying meal!
This andhra dish is perfect for lunch. With 701.0899999999999 calories and 24.42g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Red Chili Powder (adjust to taste)
2 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.75 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place 8 eggs in a saucepan and cover with water. Bring to a rolling boil and cook for 10-12 minutes for perfect hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
Peel the eggs carefully and make 2-3 shallow, lengthwise slits on each one. This is crucial for them to absorb the masala.
2
Shallow Fry the Eggs
Heat 1 tbsp of oil in a wide, heavy-bottomed pan over medium heat.
Add the slit eggs and a pinch of turmeric powder (about 1/4 tsp).
Sauté gently for 2-3 minutes, rolling the eggs around until they are lightly golden and have a slightly crisp skin. Remove from the pan and set aside.
3
Prepare the Masala Base
In the same pan, add the remaining 2 tbsp of oil. Once hot, add the mustard seeds and cumin seeds. Let them splutter for about 30 seconds.
Add the curry leaves and slit green chilies. Sauté for another 30 seconds until fragrant.
Add the finely chopped onions and a pinch of salt. Sauté on medium heat for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This caramelization is key to the dish's flavor.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4
Cook the Tomato Masala
Add the finely chopped tomatoes and cook for 4-5 minutes, until they become soft and mushy.
Lower the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Sauté the masala for 2-3 minutes, stirring continuously, until the oil begins to separate from the sides of the pan.
5
Simmer the Curry
Pour in 0.75 cup of water and stir everything together, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Gently place the fried eggs back into the pan.
Cover and simmer on low heat for 5-7 minutes. The gravy will thicken and coat the eggs beautifully.
Turn off the heat and stir in the garam masala powder.
6
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice, roti, or chapati.
318cal
9gprotein
45gcarbs
12gfat
Ingredients
1 cup Sona Masuri Rice (Or any short-grain rice)
3 cup Water (For cooking the rice)
1.5 cup Curd (Thick, plain yogurt, preferably full-fat for creaminess)
0.5 cup Milk (Boiled and cooled to room temperature)
1 tsp Salt (Adjust to taste)
2 tbsp Gingelly Oil (Sesame oil, or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tsp Chana Dal (Split chickpeas)
0.25 tsp Hing (Asafoetida)
2 pcs Green Chilli (Slit lengthwise)
1 inch Ginger (Finely grated)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Pomegranate Arils (Optional, for garnish)
Instructions
1
Cook the rice until very soft. This takes about 15-20 minutes.
Wash 1 cup of rice thoroughly under running water until the water runs clear.
In a pressure cooker, combine the rice with 3 cups of water. Cook for 4-5 whistles on medium heat.
Alternatively, cook the rice in a pot on the stovetop with the same amount of water until it is very soft and mushy.
Once cooked, transfer the rice to a large mixing bowl. Allow it to cool down to room temperature for about 10-15 minutes.
Using the back of a ladle or a potato masher, gently mash the cooled rice. This step is crucial for achieving the classic creamy texture.
2
Prepare the curd and rice mixture. This takes about 2 minutes.
To the mashed, cooled rice, add 1.5 cups of curd, 0.5 cup of milk, and 1 tsp of salt.
Mix everything together thoroughly until you have a smooth, creamy, and uniform consistency. The milk helps balance the sourness of the curd and keeps the dish fresh longer.
3
Prepare the tempering (tadka). This takes about 3 minutes.
Heat 2 tbsp of gingelly oil in a small pan (tadka pan) over medium heat.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely.
Add 1 tsp of urad dal and 1 tsp of chana dal. Sauté for about 30-45 seconds, stirring continuously, until they turn a light golden brown.
Reduce the heat to low, then add 1/4 tsp hing, the slit green chilies, grated ginger, and curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and the mixture is fragrant.
4
Combine, garnish, and serve. This takes about 2 minutes.
Immediately pour the hot tempering over the prepared curd rice mixture.
Mix well to ensure the flavors of the tempering are evenly distributed.
Garnish with 2 tbsp of freshly chopped coriander leaves and 1/4 cup of pomegranate arils (if using).
Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a more refreshing experience.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
