Go Back
+ servings
Print Recipe
0 from 0 votes

Egg Curry Recipe For Rice, Anda Curry Recipe

Egg curry recipe with a tangy flavor and made with onions and tomato paste.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main
Cuisine: South Indian
Servings: 3 -4
Calories: 330kcal
Author: Asiya


  • 4 boiled eggs
  • 2 tbsp oil
  • 2 medium size onion finely chopped 1 cup
  • 3-4 vertically slit green chillies
  • 6-7 curry leaves
  • 1 tsp ginger garlic paste
  • 2 medium size onions paste
  • 1 tbsp roasted poppy seeds paste khus khus
  • 3 medium size tomatoes puree/paste
  • salt - to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 small lemon size tamarind extracted pulp
  • 1 tsp roasted coriander seeds powder
  • 2 tbsp finely chopped coriander leaves


  • Firstly, take a cooking vessel, add oil and heat it.
  • Add chopped onions into it, saute for few seconds.
  • Add slit green chillies and curry leaves and saute for a while until the onions get soft and not brown color.
  • Add ginger garlic paste into it and saute to get rid of raw smell.
  • Add onion paste into it and saute and cook for 3-4 minutes on low flame.
  • Add roasted poppy seeds paste, mix and saute for a while.
  • Add tomato paste into it, add salt, red chilli powder, turmeric powder, mix and cook the whole masala gravy until oil is separated.
  • Keep stirring in between to avoid the masala sticking to the base.
  • When the tomatoes are cooked well, add tamarind extracted pulp.
  • Add little water as per requirement.
  • Mix well, check for salt and add if required, add coriander seeds powder, mix and bring the whole mixture to a boil on low flame.
  • Take a wok, add a tablespoon of oil and heat it, add boiled eggs, sprinkle salt, red chilli powder, turmeric powder, black pepper powder and fry them for about a minute or two.
  • Add these boiles eggs to the egg curry.
  • Garnish with coriander leaves and serve hot with steamed rice!!!


1.If the curry is too tangy then the flavor can be balanced by adding a pinch of sugar.
2.Poppy seeds paste can be skipped if the flavor of poppy seeds is not preferred.
3.Always slit the eggs in between with the knife before putting them for frying so that the masala goes inside.


Calories: 330kcal
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!