on Nov 26, 2021, Updated Nov 23, 2023
Serving Suggestions
Kolhapuri Anda Curry is traditionally served with Jowar Bhakri and sliced onions. The use of freshly ground masala paste gives anda rassa a unique flavor and distinguishes it from other egg curries. This spicy and thin curry tastes best with bhakri but you can serve it with phulka or steamed rice as well. This recipe is gluten-free, and you can easily double or triple it. Here are some more egg curry recipes that you may like: Kerala Egg Curry, Egg Masala, Chettinad Egg Curry, Egg Butter Masala, Mughlai Egg Korma, and Muttai Kulambu. You can boil the eggs over the stovetop, in an instant pot, or in an air fryer. Check out my Air Fryer Hard Boiled Eggs recipe for perfect boiled eggs.
To Make The Masala Paste
A freshly ground masala paste makes this curry very unique. Whole Spices – You will need a few whole spices like cloves (laung), cinnamon (dalchini), black cardamoms (badi elaichi), black peppercorns (kali mirch), whole coriander seeds, and cumin seeds. Others – You will also need dry coconut, green chilies, white sesame seeds (til), cilantro (fresh coriander leaves), and fresh tomatoes. Adjust the green chilies as per your taste.
For The Curry
To make the curry, you will need oil, cumin seeds, onions, Kashmiri red chili powder, kanda lasun masala, turmeric powder, and salt. Kanda lasun masala is a traditional Maharashtrian masala that adds a unique taste to the curry. It is easily available in Indian grocery stores or online. Note – If there is moisture in the eggs, they will splatter while frying. Grate the dry coconut and chop onions, tomatoes, green chilies, and cilantro.
Fry The Eggs
Make 3-4 slits in boiled eggs all over using a sharp knife. Add ¼ teaspoon turmeric powder and ¼ teaspoon Kashmiri red chili powder and fry for 2-3 seconds.
1 cup grated dry coconut 6-8 cloves 1-inch piece of cinnamon 1 black cardamom 4-5 peppercorns 1 teaspoon cumin seeds 1 tablespoon coriander seeds 1 tablespoon white sesame seeds
Add the roasted ingredients to a blender, along with the following ingredients
2 teaspoon chopped green chilies 2 tablespoon chopped cilantro ½ cup chopped tomatoes
Add ½ cup water and blend to make a smooth paste. Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
2 teaspoon Kashmiri red chili powder 2 teaspoon kanda lasun masala ½ teaspoon turmeric powder
boiled eggs 2 cups of water 1 teaspoon salt
Check for salt and add more if required. It tastes great with Phulka, Plain Tawa Paratha, or Lachha Paratha. I often serve it with simple steamed rice or Masale Bhat as well.
Storage Suggestions
It will easily last in the fridge for 3 to 4 days in an air-tight container. Reheat it in a pan or microwave until hot. If it has become a little thick after refrigeration, add a little water and adjust the consistency.
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