Kolhapuri Egg Curry

About Kolhapuri Egg Curry (Anda Rassa)

Kolhapuri Egg Curry, traditionally known as Anda Rassa is a spicy and flavorful egg curry from Kolhapur, a city in western Maharashtra.

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.

Ingredients

To Fry The Eggs

You will need hard-boiled eggs, oil, turmeric powder, and Kashmiri red chili powder.

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.

How To Make Kolhapuri Egg Curry

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

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

Heat 1 tablespoon oil in a pan over medium heat

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

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

Make The Masala Paste

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

• 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

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

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.

Make The Curry

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

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

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

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

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

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.

Serve hot.