Loading...
A fiery and aromatic egg curry from Andhra, where hard-boiled eggs are simmered in a thick, spiced onion-tomato gravy. This classic 'Iguru' is a perfect side for steamed rice, bringing a burst of South Indian flavor to your meal.
For 4 servings
Boil and Prepare Eggs
Shallow Fry the Eggs
Prepare the Masala Base
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A fiery and aromatic egg curry from Andhra, where hard-boiled eggs are simmered in a thick, spiced onion-tomato gravy. This classic 'Iguru' is a perfect side for steamed rice, bringing a burst of South Indian flavor to your meal.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 303.26 calories per serving with 15.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Simmer and Finish
For a milder and creamier version, add 1/4 cup of coconut milk or cashew paste towards the end of cooking and simmer for 2-3 minutes.
Create a paste of 1 tablespoon of poppy seeds (khus khus) soaked in warm water and add it with the tomatoes for a thicker, nuttier gravy.
Incorporate boiled and cubed potatoes or green peas into the gravy along with the eggs for a more substantial curry.
For a different flavor profile, add a pinch of asafoetida (hing) and a couple of dried red chillies to the initial tempering.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The capsaicin in red chillies can temporarily boost your metabolism, helping your body burn calories more efficiently.
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory and antioxidant properties that support overall health.
One serving of Andhra Egg Iguru (approximately 2 eggs with gravy) contains around 280-320 calories, depending on the amount of oil used.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The spices used, like turmeric and ginger, have anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used in the preparation.
Absolutely. The heat comes from green chillies and red chilli powder. You can reduce the quantity of both or use a milder variety of red chilli powder, like Kashmiri red chilli powder, which imparts color without excessive heat.
Andhra Egg Iguru pairs wonderfully with steamed white rice, which helps balance the spice. It also goes well with Indian flatbreads like roti, chapati, or parathas.
Yes, while vegetable oil or sunflower oil is common, you can also use coconut oil for a distinct South Indian flavor or mustard oil for a pungent kick.
Leftover Egg Iguru can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.