Introduction:
Andhra egg curry contains a tangy tamarind based curry with local chilli powder and curry leaf . It is quick and ready in about 25 minutes, making it a dinner that delivers directly bold, warming flavors from the kitchen in South India. Coconut milk is added at the end to add creaminess, while the boiled eggs soak every drop of aromatic, spicy sauce. The result is a rich, comforting that combines beautifully with rice, dosa or flatbreads.
Ingredients:
Instructions:
- Take a heavy-bottom pan and Heat the oil on medium heat. Now add mustard and cumin and let them splutter for a few seconds, then stir in the curry leaves and green chillies. Fry until aromatic.
- Add the chopped onion and fry on medium heat until it is lightly golden, about 5-7 minutes in the same pan. Add in ginger and cook for another minute, making sure the mixture does not get too brown.
- At this point, sprinkle turmeric, red chilli powder, coriander and cumin powder and stirring for 1-2 minutes until the spices release their aroma and the oil begins to separate from the edge.
- Pour the tamarind and pour into water, bring to a gentle boil, then reduce the temperature and simmer for 2-3 minutes to meld the flavors.5. Now, add in the coconut milk, to add a rich creaminess without overpowering the tangy base.
- Slowly put the boiled eggs into the gravy and simmer for 2–3 minutes .
- Decorate with chopped fresh coriander leaves .
- Serve with steamed rice, soft dosas, or flatbreads.
Serving instructions:
- Boiled basmati rice or jeera rice
- Soft plain or spice dosa
- Hot paratha or naan
- Pickled vegetables or spiced yogurt
Tips and variety:
- For extra composition and color, shallow fry the boiled eggs in a little turmeric and chili powder before adding it to the gravy.
- Before adding in gravy, cut eggs and help enter whites to taste.
- Submit coconut milk with cashew paste for the variation of the nut.
- Adjust the heat by using green chili .
