Kolhapuri Egg Curry Recipe (Anda Rassa)

About Kolhapuri Egg Curry

Kolhapuri Egg Curry, traditionally known as Anda Rassa is a spicy and flavorful egg curry from Kolhapur, a city in western Maharashtra. Kolhapuri cuisine is renowned for its fiery, spicy dishes made with freshly ground masala paste, and this egg curry is no exception.

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 pairs best with jowar bhakri, but it can also be served with phulka or steamed rice.

How To Make Kolhapuri Anda Rassa

Preparation

Boil 6 eggs until hard-boiled. Peel them and wipe them with a paper towel.

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

Step 1: Make 3-4 slits in boiled eggs all over using a sharp knife.

Step 2: Heat 1 tablespoon of oil in a pan over medium heat

Step 3: Add ¼ teaspoon of turmeric powder and ¼ teaspoon of Kashmiri red chili powder, and fry for 2-3 seconds.

Step 4: Add the eggs to the pan and fry for 3-4 minutes, then remove them to a plate. Keep turning the eggs while frying so they fry evenly from all sides.

Make The Masala Paste

Step 5: Add the following ingredients to a pan and dry roast on medium heat until slightly browned and fragrant (4-5 minutes). Stir frequently when roasting.

• 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

Step 6: Remove the pan from the heat and let the mixture cool down for 8-10 minutes.

Step 7: 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

Step 8: Add ½ cup of water and blend until a smooth paste forms. Scrape the sides of the blender a few times using a silicone spatula when blending.

Make The Curry

Step 9: Heat 4 tablespoon oil in a pan over medium-high heat.

Step 10: Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

Step 11: Add ½ cup chopped onions and cook until they turn golden brown. Stir frequently while frying.

Step 12: Add the ground masala and cook for 3-4 minutes. Add a little water if the masala is burning.

Step 13: Now add the following ingredients and cook for 3-4 minutes.

• 2 teaspoon Kashmiri red chili powder
• 2 teaspoon kanda lasun masala
• ½ teaspoon turmeric powder

Step 14: Add the following ingredients to the pan and cook for 4- 5 minutes.

• boiled eggs
• 2 cups of water
• 1 teaspoon salt

Check for salt and add more if required.

Note: You can add ½ cup of thick coconut milk at this stage for a taste variation or if you prefer a milder curry.

Step 15: Serve hot.

Serving Suggestions

Kolhapuri Anda Curry is traditionally served with Jowar Bhakri and sliced onions.

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 slightly thick after refrigeration, add a small amount of water and adjust the consistency.

I do not recommend freezing it, as the texture of boiled eggs will change once thawed. However, you can freeze only the curry and add boiled eggs later. Thaw the curry, add boiled eggs, and reheat until nicely hot.