Loading...
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.
For 4 servings
Boil and Prepare the Eggs
Shallow Fry the Eggs
Prepare the Masala Base
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.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 304.56 calories per serving with 15.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Cook the Tomato Masala
Simmer the Curry
Garnish and Serve
For a less intense, creamier curry, add 1/4 cup of thick coconut milk at the end and simmer for just 2 minutes. Do not boil after adding coconut milk.
Add 1-2 medium-sized boiled and cubed potatoes along with the fried eggs to make the dish more substantial.
Add 1 teaspoon of tamarind paste mixed with 2 tablespoons of water during the last 2 minutes of simmering for a tangy flavor profile.
For an additional layer of spice, add 1/2 teaspoon of black pepper powder along with the garam masala at the end.
Eggs are a complete protein source, providing all nine essential amino acids necessary for building and repairing tissues, muscle growth, and overall body function.
The spices used, such as red chili powder and cumin, contain compounds like capsaicin and cuminaldehyde that can provide a temporary boost to your metabolic rate.
This dish provides important nutrients like Vitamin D, B12, and choline from eggs, and antioxidants from onions, tomatoes, and spices, supporting brain health and reducing inflammation.
Approximately 280-310 calories per serving, which consists of two eggs and the accompanying masala. This can vary based on the amount of oil used and the size of the eggs.
It can be a healthy dish in moderation. It's an excellent source of high-quality protein from eggs. The healthiness depends on the amount of oil used; you can reduce the oil for a lighter version. It's a nutritious part of a balanced meal.
Yes. To make a thinner gravy (pulusu style), increase the water to 1.5 cups and add a small piece of tamarind or 1 teaspoon of tamarind paste. Simmer until the gravy reaches your desired consistency.
This dish pairs perfectly with plain steamed rice, which soaks up the thick masala. It also goes well with chapati, roti, parotta, or even dosas.
You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors often become more intense and delicious the next day. Reheat gently on the stovetop or in the microwave.
This recipe goes great with these complete meals
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.
