Anda Rassa is a fiery red, spicy but really delicious egg curry made Kolhapuri-style with fresh ground spices that is very flavorful & fragrant. Kolhapuri curries are spicy and made with dry-coconut based masala. In this Kolhapuri egg curry, hard boiled eggs are roasted until golden & crispy before cooking with the spice paste. The masala paste used as the based of this delicious egg curry is twice cooked. First it is roasted without any oil until golden, fragrant and then cooked in oil until it is caramelized to result in perfect curry. The egg curry is very rustic, authentic and oh-so-flavorful. It goes well with both rice & rotis, making it a perfect accompaniment.
Key Ingredients
Hard-boiled Eggs are the one of the main ingredients for making the Anda Rassa. Fresh ground spice paste for making the curry uses Cumin Seeds, Coriander Seeds, Red Chillies, Cloves, Cardamom, Cinnamon Fenugreek Seeds & Black Peppercorns. Poppy Seeds & Dry Coconut adds to the nuttiness of the curry. Onions & Tomatoes are used for the base of the curry. Red Chilli Powder, Turmeric Powder are the main spice powders used in this egg curry recipe. For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Kolhapuri Egg Curry
This Anda Rassa recipe is a simple, easy and beginner-friendly recipe that only takes some patience and time. The recipe ingredients are long, but trust me it comes together easily. To perfectly hard-boil eggs, drop them gently in boiling water and cook on medium flame for 12 mins. Remove from heat and after 5 mins, drop them into room temperature water. In 10-15 mins, the eggs can be peeled off easily. The whole spices used to the make the kolhapuri masala should be cooked on low flame until golden brown for perfect toasted fragrance & taste. Grind the spice paste as fine as possible, as it lends a creamy texture to the curry. The whole spices should be ground without any large bits for better mouth-feel. Roast the eggs in some oil for additional flavor but it is completely optional! The curry paste must be cooked on low flame until it is fully reduced and oil separates from it. This lends the perfect taste to the curry. Fastening the cooking process does not impart enough flavor.
Substitutions & Variations
If you do not want to use eggs for this recipe, you can use mushrooms or paneer instead of the hard-boiled eggs. If you do not have dry coconut or copra, use fresh grated coconut and cook it until it is golden brown.
Storing & Serving Suggestions
Kolhapuri Egg Curry is best served hot with both rice recipes as well as rotis or parathas. I served it with Ghee Parathas and it was perfect. The spice powder and the masala paste can be prepared ahead but the curry itself is best when served fresh. Leftovers can be stored in fridge in an airtight container for upto a day, reheated before serving again.
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Kolhapuri Egg Curry Recipe with Step by Step Pictures
In a heavy pan add 1.5 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 cloves, 2 cardamoms, 1 cinnamon stick, ⅛ teaspoon methi seeds, ¼ teaspoon black peppercorns and 2 dry red chillies. Fry on low flame until they are golden & fragrant. Add ⅓ cup grated dry coconut and 1 teaspoon poppy seeds. Fry on low flame until the coconut is golden brown. Next add 1 onion & 1 tomato roughly chopped. Cook until the onions & tomatoes are soft. Remove from heat. Once cooled down, grind into a smooth paste. Set aside. In the same pan heat 2 tablespoon oil. Place 3 hard-boiled eggs cut in half. Sprinkle a few pinches of red chilli powder and roast them on low flame for 3-4 mins. Gently flip them around and cook on the other side for another 3-4 mins. Remove the eggs onto a bowl. Set aside. In the same pan with remaining oil, add ½ teaspoon cumin seeds and let them splutter. Now add the prepared spice paste and water from washing out the blender. Cook on low flame for 3-4 mins and then add 1 teaspoon red chilli powder & ¼ teaspoon turmeric powder. Mix well and cook on low flame covered until the oil starts to separate. Keep cooking on low flame for as long as it takes (about 14-15 mins) until the curry paste separates from the oil and is thick. Now add ½ cup of water and mix well, continue cooking on low flame. Next add the roasted eggs, cook for 3-4 mins on low flame. Garnish with 2-3 tablespoon finely chopped fresh cilantro and remove from heat. Serve hot with pulao, rotis or parathas!
Recipe Notes
Adjust spices as per preference.It is optional to roast the eggs and also, it is optional to cut them into halves.
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