Kodi Guddu Gasagasala Kura
Boiled eggs simmered in a mellow poppy seed gravy with onion, coconut, and warm Andhra spices. This comforting curry is rich without being heavy and tastes especially good with plain rice or soft chapati.
For 4 servings
- boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pan, cover with water, and boil until hard-cooked. Cool, peel, and keep them whole or halve them if you prefer more gravy on each piece.
TIPA short rest in cool water helps the shells come off cleanly. - prep · ~15 min
Soak and grind the poppy seed masala.
1.Soak the poppy seeds in a little warm water for 15 minutes.2.Add the soaked poppy seeds and grated coconut to a grinder.3.Pour in a little of the measured water and grind to a smooth paste. - saute · ~7 min
Cook the onion base.
1.Heat oil in a kadai over medium heat.2.Add the sliced onion and green chili, then cook until the onion turns soft and light golden.3.Add ginger-garlic paste and cook until the raw smell goes away.TIPKeep the heat medium so the onions sweeten gently without burning. - saute · ~1 min
Add the spices.
Stir in coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt. Cook for 30 seconds so the spices bloom in the oil.
- simmer · ~8 min
Simmer the poppy seed gravy.
1.Add the ground poppy seed and coconut paste to the pan.2.Pour in the remaining water and mix well.3.Bring to a gentle simmer and cook until the gravy thickens and turns glossy.TIPStir often once the paste goes in, because poppy seed gravy can catch at the bottom. - simmer · ~5 min
Add the eggs and finish the curry.
Slip the boiled eggs into the gravy and coat them well. Simmer for 4 to 5 minutes so they soak up the masala.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with rice or chapati.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick each boiled egg lightly with a fork before adding it to the gravy so the gasagasala masala seeps in better.
- 2Grind the soaked poppy seeds and coconut very smooth; a grainy paste will make the curry feel coarse instead of silky.
- 3Do not brown the onions too deeply—light golden onions keep the gravy pale, mellow, and true to the dish.
- 4Once the poppy seed paste goes into the kadai, stir frequently on low to medium heat because it thickens fast and can stick.
- 5If the gravy turns too thick after resting, loosen it with a splash of hot water rather than cold so it stays smooth.
- 6This curry tastes even better after 20 to 30 minutes of rest, when the eggs absorb the onion-poppy seed masala.
- 7For cleaner halves, cool the boiled eggs completely before cutting so the yolks stay neat in the gravy.
Adapt it for your goals.
Spicier-andhra
Increase red chili powder slightly and add one extra green chili for a hotter version that pairs especially well with plain steamed rice.
low oilLow-oil
Use less oil and sauté the onions slowly with a splash of water as needed; the gravy stays flavorful but feels lighter.
egg halvedEgg-halved
Halve the boiled eggs before simmering so more cut surface is coated with the gasagasala gravy and every bite gets more masala.
veg gasagasala kuraVeg-gasagasala-kura
Replace eggs with boiled potato cubes or steamed cauliflower for a vegetarian curry with the same mellow poppy seed base.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs make this curry satisfying and help turn the gravy into a more filling meal when served with rice or chapati.
Naturally Thickened Gravy
Poppy seeds and fresh coconut create body and richness without needing cream or packaged thickeners.
Includes Aromatic Spices
Ginger, garlic, coriander, cumin, and turmeric add flavor depth while bringing the benefits of traditional spice-based cooking.
Frequently asked questions
Yes. Make it a few hours ahead or even the day before; the eggs absorb more flavor as the curry rests. Reheat gently so the gravy does not split or catch.
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