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Andhra green chili curry with eggs

Andhra cuisine is characterized by spicy and complex flavors. This curry is a typical example of the cuisine, one that is very spicy from the abundance of green chilies.

This is a simple curry to make with standard everyday ingredients. The curry pops with spices and a wonderful spicy burn from the green chilies. The yogurt and the egg yolks add a wonderful creaminess to the dish. This is a wonderful dish that is perfect for the party spread, or at home for dinner!

This is a wonderful cookbook that is packed with traditional dishes. The book was written by Archana Pidathala as an ode to her grandmothers cooking. This book is so much more than a collection of recipes, it brings to my table a history of the cuisine and people. Wonderfully written and with beautiful photographs, this cookbook fills a gap in my bookshelf in a cuisine that I know very little about.

For more delicious, and spicy, dishes from this cookbook, click here.


6 eggs, boiled and peeled

3 tablespoon fresh grated coconut

1/2 tablespoon ground coriander seeds

10-12 green chilies, sliced in half along their length, or to taste

3 tablespoons oil

1/2 teaspoon mustard seeds

1/ teaspoon cumin seeds

1 teaspoon split urad dal

2 onions, finely minced

1 teaspoon ginger paste

1 teaspoon garlic paste

10-15 curry leaves

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

2 tomatoes, diced (optional)

1 tablespoon yogurt, whisked smooth

Cilantro, minced for garnish

Grind the coconut, ground coriander and green chilies to a thick smooth paste. Set aside.

Heat the oil in a pot large enough for the curry on low heat. Add the mustard seeds, cumin seeds, and urad dal and sauté till the mustard seeds begin to pop, about 30 seconds.

Add the onions and sauté on medium heat for 3 minutes till they are soft but not colored. Add the garlic and ginger pastes and sauté for another minute till you get their aroma and the ginger is cooked. Add the curry leaves and sauté for another minute. Add the turmeric and garam masala stir for 30 seconds.

Add the ground coconut and chili paste and salt and cook till the liquids have evaporated and the oils begin to release.

If using the tomatoes, purée the tomatoes with the yogurt. Add the yogurt and mix in well. Bring to a gentle simmer and cook for 10-15 minutes till the gravy thickens and smells aromatic. Never boil the curry as it may split due to the yogurt.

Score each boiled egg taking care not the halve them. Add the eggs to the curry and simmer for another 3-4 minutes, moving them around so that the curry gets into the cuts on the eggs. Alternatively, you can halve the boiled eggs and serve on top for a more contemporary dish.

Serve hot with plain rice or spiced pilaf.

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