Kolhapuri Egg Curry (Anda Rassa) is a spicy egg curry made by cooking boiled eggs in a flavorful onion-coconut-based gravy. It is best served with bhakri and onions on the side. Try my traditional recipe to make it!
Here are some more egg curry recipes that you may like – Kerala Egg Curry, Egg Masala, Chettinad Egg Curry, Egg Butter Masala, and Mughlai Egg Korma.
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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 makes it very different from the other egg curries.
This spicy and thin curry tastes best with bhakri but you can serve it with phulka or steamed rice as well.
Ingredients
To Fry The Eggs
You will need hard-boiled eggs, vegetable oil, turmeric powder, and Kashmiri red chili powder.
You can boil the eggs in a pot over the stovetop, in an instant pot, or in an air fryer. Do check out my air fryer hard-boiled eggs recipe to boil the eggs perfectly without water.
To Make The Masala Paste
A freshly ground masala paste makes this curry very unique.
You will need dry coconut, a few whole spices like cloves, cinnamon, black cardamoms, black peppercorns, whole coriander seeds, cumin seeds, green chilies, sesame seeds, 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 vegetable 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 vegetable 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
- 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
to a pan and dry roast on medium heat until slightly browned and fragrant (4-5 minutes). Stir frequently.
Remove the pan from heat and let the mixture cool down for 8-10 minutes.
Add the mixture to a blender along with 2 teaspoon chopped green chilies, 2 tablespoon chopped cilantro, and ½ cup chopped tomatoes.
Add ½ cup water and blend to make a smooth paste.
Make The Curry
Heat 4 tablespoon vegetable 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 fry until they turn golden brown in color. Stir frequently while frying.
Add the ground masala and fry for 3-4 minutes. Add little water if the masala is burning.
Now add 2 teaspoon Kashmiri red chili powder, 2 teaspoon kanda lasun masala, and ½ teaspoon turmeric powder and fry for 3-4 minutes.
Add the boiled eggs, 2 cups of water, and 1 teaspoon salt to the pan and cook for 4- 5 minutes.
Check for salt and add more if required.
Serve hot.
Serving Suggestions
Kolhapuri Anda Curry is traditionally served with bhakri and sliced onions on the side.
It also tastes great with phulka, tawa paratha, or lachha paratha. I often serve it with simple steamed rice or masala rice 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 nice and hot. You can add in a little water and adjust the consistency if you feel it has become a little thick after refrigeration.
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Recipe Card
Kolhapuri Egg Curry Recipe (Anda Rassa)
Ingredients
To Fry The Eggs
- 1 tablespoon vegetable oil
- ¼ teaspoon turmeric powder
- ¼ teaspoon Kashmiri red chili powder
- 6 hard-boiled eggs (peeled and wiped with a paper towel)
To Make Masala Paste
- 1 cup grated dry coconut
- 6-8 cloves
- 1 inch piece of cinnamon
- 1 black cardamom
- 4-5 whole black peppercorns
- 1 teaspoon cumin seeds
- 1 tablespoon whole coriander seeds
- 1 tablespoon white sesame seeds
- 2 teaspoon chopped green chilies
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ½ cup chopped tomatoes
To Make The Curry
- 4 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ½ cup chopped onions
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoons kanda lasun masala
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
Instructions
Fry The Eggs
- Make 3-4 slits in boiled eggs all over using a sharp knife.
- Heat vegetable oil in a pan over medium heat.
- Add turmeric powder and 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 the sides.
Make The Masala Paste
- Add dry coconut, cloves, cinnamon, black cardamom, peppercorns, cumin seeds, coriander seeds, and sesame seeds to a pan and dry roast on medium heat until slightly browned and fragrant (4-5 minutes). Stir frequently.
- Remove the pan from heat and let the mixture cool down for 8-10 minutes.
- Add the mixture to a blender along with green chilies, cilantro, and tomatoes. Add ½ cup of water and blend to make a smooth paste.
Make The Curry
- Heat vegetable oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add onions and fry until they turn golden brown in color. Stir frequently while frying.
- Add the ground masala and fry for 3-4 minutes. Add little water if the masala is burning.
- Now add Kashmiri red chili powder, kanda lasun masala, and turmeric powder and fry for 3-4 minutes.
- Add the boiled eggs, 2 cups of water, and salt to the pan and cook for 4- 5 minutes.
- Check for salt and add more if required.
- Serve hot.
