Andhra Chilli Egg
Boiled eggs tossed in a fiery, tangy masala with the bold flavors of green chili, curry leaves, and tamarind. This quick Andhra-style dry curry is a protein-packed side or main that pairs beautifully with steaming hot rice and a drizzle of ghee.
For 4 servings
- prep
Prepare the boiled eggs.
1.Prick each hard-boiled egg lightly with a fork or make shallow slits.2.Sprinkle a pinch of turmeric and red chili powder on the eggs and toss gently to coat.TIPPricking the eggs helps the masala penetrate better. - temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat until shimmering.2.Add mustard seeds and let them splutter.3.Add cumin seeds and let them sizzle for a few seconds.4.Add curry leaves and slit green chilies. Sauté until fragrant.TIPStand back when adding curry leaves — they splutter. - saute · ~8 min
Sauté the onions and aromatics.
1.Add the chopped onions and sauté until they turn deep golden brown.2.Add ginger-garlic paste and sauté until the raw smell disappears.3.Add the chopped tomatoes and cook until they turn soft and mushy.TIPDeep browning the onions is key for the rich flavor. - saute · ~3 min
Cook the masala base.
1.Reduce heat to low. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.2.Add tamarind paste and a splash of water. Mix well.3.Cook until the oil separates from the sides of the masala, stirring frequently.TIPCooking on low heat prevents the spice powders from burning. - saute · ~3 min
Add eggs to the masala.
1.Gently place the boiled eggs into the pan.2.Carefully coat the eggs with the masala, tossing gently so they don't break.3.Sauté for 2 to 3 minutes until the eggs are heated through and well-coated.TIPUse a silicone spatula and toss gently to keep the eggs whole. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs all over with a fork so the masala seeps in for an extra flavourful bite.
- 2Deeply caramelise the onions until golden brown—this builds the rich, sweet base of the masala.
- 3Cook the spice-tamarind paste on low heat until oil glistens on the sides; raw spice taste vanishes only then.
- 4Toss the eggs with a silicone spatula and a gentle hand to keep them whole and intact.
- 5Make the eggs a day ahead and refrigerate; the curry tastes even better after flavours meld overnight.
- 6Slit the green chilies lengthwise for controlled heat—remove seeds if you prefer a milder dish.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tbsp and use a non-stick pan. Sauté onions in a splash of water until golden—great for those watching their fat intake.
high proteinHigh-protein
Double the eggs (8 instead of 4) and add 100g of cubed paneer along with the eggs for an extra protein punch.
veganVegan
Replace boiled eggs with firm tofu cubes (pricked and shallow-fried until golden). Use the same masala—perfect for plant-based eaters.
jainJain
Skip the ginger-garlic paste and onions; increase tomatoes to 2 and add a pinch of asafoetida (hing) in the tempering to retain the depth without alliums.
Why this is on our healthy list.
High-Quality Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Rich in Antioxidants
Curry leaves, turmeric, and green chilies are packed with antioxidants that help fight inflammation.
Digestive Support
Cumin seeds and tamarind aid digestion, while ginger-garlic paste can soothe the stomach and boost metabolism.
Low-Carb Friendly
With no grains or sugars, this egg curry fits naturally into low-carb and ketogenic meal plans.
Frequently asked questions
Yes, but check the label for added sugar or preservatives; use the same measure (1 tsp) and adjust salt if needed.
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