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.
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A vibrant and tangy tomato curry from Andhra Pradesh, spiced with green chilies and a classic tempering. This simple yet flavorful dish, known locally as 'Tomato Pappu' or 'Tomato Charu' depending on consistency, comes together quickly and is a perfect comfort food pairing with hot rice or rotis.
A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
About Kodi Guddu Iguru, Pulka Roti, Tomato Kura and Onion Raita
Aromatic, protein-packed Kodi Guddu Iguru with soft pulka & creamy raita. A fiber-rich comfort food delight!
This andhra dish is perfect for dinner. With 839.58 calories and 31.12g of protein per serving, it's a muscle-gain option 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.
272cal
8gprotein
44gcarbs
9gfat
Ingredients
2 cup Atta
1 cup Water (warm, adjust as needed)
0.5 tsp Salt
1 tsp Oil (optional, for a softer dough)
2 tbsp Ghee (optional, for brushing)
Instructions
1
Knead the Dough
In a large mixing bowl or parat, combine 2 cups of atta and 0.5 tsp of salt.
Gradually pour in warm water while mixing with your fingers to form a shaggy, loose dough.
Begin kneading the dough. Use the heel of your hand to push and stretch the dough away from you, then fold it back. Continue this process for 8-10 minutes.
The dough should become smooth, soft, and pliable. It should spring back when you gently press it.
Add 1 tsp of oil (if using) and knead for another minute until the oil is fully incorporated and the dough is non-sticky.
2
Rest the Dough
Gather the dough into a ball and place it back in the bowl.
Cover the bowl with a damp kitchen towel or a lid.
Let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes the rotis soft and easy to roll.
3
Shape and Roll the Rotis
After resting, knead the dough for 30 seconds.
Divide the dough into 8 equal-sized portions and roll them into smooth balls between your palms.
Keep the dough balls covered with the damp cloth to prevent them from drying out.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
Place it on a clean, flat surface (chakla) and roll it out into an even circle of about 6-7 inches in diameter using a rolling pin (belan). Ensure it's not too thick or too thin.
4
Cook and Puff the Roti
Heat a flat pan (tawa) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the second side for about 30-40 seconds until light brown spots appear.
Using the tongs, carefully lift the roti off the tawa and place it directly on a medium-high gas flame. The roti should puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
5
Finish and Serve
Remove the puffed pulka from the flame and place it in a roti box (casserole) or a container lined with a clean kitchen towel to keep it soft.
Brush the top with a little ghee, if desired.
Repeat the rolling and cooking process for all the remaining dough balls.
Serve the hot pulkas immediately with your favorite dal, sabzi, or curry.
0.25 tsp Kashmiri Red Chili Powder (Optional, for color)
Instructions
1
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
2
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
3
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
4
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
5
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.
Increase the heat to medium, cover the pan, and cook for 8-10 minutes. Stir every few minutes, gently mashing the tomatoes with your spoon until they break down and become soft and pulpy.
4
Simmer and Finish the Curry
Pour in 1 cup of hot water and stir well, scraping the bottom of the pan.
Bring the curry to a gentle boil, then reduce the heat to low.
Cover and let it simmer for 5-7 minutes, or until the gravy reaches your desired consistency and you see specks of oil separating at the edges.
Turn off the heat. Stir in the garam masala and garnish with freshly chopped cilantro.
5
Rest and Serve
Let the curry rest for at least 5-10 minutes before serving to allow the flavors to meld together.
Serve hot with steamed rice, roti, chapati, or dosa.