Onion Egg masala | South Indian Egg masala recipe
Onion Egg Masala – A easy, quick, spicy, and delicious South Indian-style egg masala curry with lots of onions. This comforting onion egg masala curry tastes best with rice, roti, or paratha. A rustic and authentic Andhra-style recipe with step-by-step instructions.
In Indian cuisine, egg dishes are commonly made whether it is for breakfast, lunch, dinner, or a snack.
Today I’m back with yet another mom’s recipe. It was one of the dishes mom used to make at least once a week while we were kids. Back then the curry was mildly spices and I was not a big fan of egg yolks.
Now it is a different story – I love spicy egg curry and yolk too.
About Onion Egg masala recipe
Hard-boiled and fried eggs, aromatic herbs, everyday Indian spice powders, and lots of onions make a scrumptious Andhra-style Onion Egg masala curry.
In Telugu, onion egg masala is called Ullipaya Kodiguddu Iguru (boiled eggs cooked with onion) or Kodi guddu iguru. Restaurants in the South serving specialties in the Andhra cuisine have the dish on the menu with the same name.
The taste of the onion anda masala is so much different than the gravy versions. This egg masala recipe is a no-gravy variation of boiled eggs, but this one is finger-licking good.
It has classic South Indian flavors that involve a good amount of fresh curry leaves frying up during the initial seasoning.
The key to making a perfect onion egg masala is to use lots of onions and a good amount of spice in the form of green chilies, red chilly powder, and garam masala.
You can play around with spice powders such as meat masala, biryani masala, tandoori masala, sambar masala.
The boiled eggs can be directly added to the onion masala. I prefer to fry boiled eggs in a mix of oil and spices for a crisp egg crust and add a beautiful turmeric hue, then add to the onion masala.
Before frying, I make slits on the eggs so that flavors from the gravy get absorbed.
At home, the egg masala always has more onions and is a bit spicy. You can increase or decrease spice levels as per your taste.
The best part of this dish is that there is no specific recipe to follow. Can add whatever is in your spice cabinet. The recipe mentioned below is the basic recipe.
I personally love this recipe and is a savior for the times:
When I’m short of time.
Do not feel like spending more time in the kitchen.
Need comfort food after a busy day.
Reasons to make
Quick and Easy to make.
Delicious South Indian-style egg curry.
Beginner and bachelor-friendly recipe.
Ready in under 30 minutes.
Sambar masala powder in the recipe adds a magical touch to the dish.
Eggs are a good source of high-quality protein.
Make 3-4 vertical or horizontal cuts on each boiled egg. Alternatively, use a fork to poke holes around the eggs.
Quantity of onions: There is no specific quantity. You can adjust onions as needed.
Do not overcook the onions: Fry the onions only till soft/translucent, do not let them brown.
Add eggs when the onion masala is ready: Do not cook the fried eggs for a long time, they will lose the crispy layer of texture.
Fry the boiled eggs on low to medium flame. Stir continuously until all the spices coat the eggs and the outer layer gets crisp. If the flame is high, the masalas will burn and turn black.
Add coriander leaves while simmering the gravy. It adds extra flavor.
Ingredients to make Onion Egg masala
The ingredients in the recipe are mostly Indian pantry staples.
Eggs (anda): Adjust the number of eggs as per your requirement. Hard boil the eggs.
Onions: They are the base for this dish.
Spices & Seasonings: turmeric powder, red chili powder, coriander powder, cumin powder, sambar powder, salt.
Fresh herbs: curry leaves and coriander leaves.
Other ingredients: oil, ginger-garlic paste, green chilies, and cumin seeds.
How to make Onion Egg masala curry
1. Heat oil in a pan on low flame. Add salt, turmeric powder, and red chili powder. Give a mix.
2 & 3. Add eggs and saute on low to medium flame for 1-2 minutes.
4. Remove on a plate and keep aside.
5. Heat oil in a pan on medium flame. When hot, add cumin seeds and let them crackle.
6. Add chopped onions, green chilies, and curry leaves.
7. Fry till the onions turn translucent.
8. Add ginger-garlic paste and saute till the raw smell goes away.
9 & 10. Turn the flame to low and add the spice powders turmeric powder, red chili powder, coriander powder, cumin powder, sambar masala, and salt. Saute for 10 seconds.
11 & 12. Add water and give a good mix. Turn the flame to high and let the water boil.
13. Add coriander leaves and give a good mix.
14. Cover the pan and simmer the curry on low heat for about 10 minutes to allow the flavors to meld together.
15. Add the fried eggs. Mix gently and simmer for 5 minutes to allow the eggs to absorb the spices and the eggs are coated with the masala.
16. Garnish with coriander leaves and serve hot.
What to serve with Onion Egg masala curry
The Andhra-style egg masala is a versatile dish. It pairs the best with steamed rice and sambar or rasam.
Though this egg masala has no liquid gravy, it tastes good with roti, plain parathas, lachha parathas, parottas, and puris.
1. For a tangy taste, can add tomatoes or tamarind pulp.
Tomatoes: Add chopped tomatoes after frying the masalas and saute till they turn soft.
Tamarind pulp: Add it along with water and simmer for at least 10 mins.
2. Can add drumstick pieces.
Cook the drumstick pieces separately and add them along with eggs.
Add drumstick pieces and saute with the masalas. Next, add water and simmer till the drumsticks are tender. Finally, add the fried eggs.
3. Can add spring onions.
More Related Recipes
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Onion Egg masala | Anda masala
- 3 Hard-boiled eggs
- 1 tsp Oil
- 1/4 tsp Salt
- 1/4 tsp Turmeric powder
- 1/4 tsp Red chili powder
For Onion Egg masala
- 2-3 tbsp Oil
- 1/2 tsp Cumin seeds (jeera)
- 3-4 medium Onion (chopped)
- 1-2 Green chilies
- 5-7 Curry leaves
- 1 tsp Ginger-garlic paste
- 1/2 tsp Salt
- 1/4 tsp Turmeric powder
- 2-3 tsp Red chili powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Sambar powder
- 3/4-1 cup Water
- Coriander leaves
To prepare the Hard Boiled eggs
- Take eggs in a pot/saucepan. Fill the pot with enough water till the eggs are submerged.
- Place the pot on medium flame and bring the water to a boil. Turn the flame to low and let the eggs cook for 5-7 minutes. Turn off the heat and keep aside till water cools down.
- If in a hurry, drain the hot water and add cold water. Wait for a minute. Deshell the eggs carefully. Make cuts with a knife on each boiled egg and keep them aside.
To Fry the boiled eggs
- Heat oil in a pan on low flame. Add salt, turmeric powder, and red chili powder. Give a mix.
- Add eggs and saute on low to medium flame for 1-2 minutes.
- Remove on a plate and keep aside.
To make Onion Egg masala
- Heat oil in a pan on medium flame. When hot, add cumin seeds and let them crackle.
- Add chopped onions, green chilies, and curry leaves. Fry till the onions turn translucent.
- Add ginger-garlic paste and saute till the raw smell goes away.
- Turn the flame to low and add the spice powders turmeric powder, red chili powder, coriander powder, cumin powder, sambar masala, and salt. Saute for 10 seconds.
- Add water and give a good mix. Check for seasoning and adjust accordingly. Turn the flame to high and let the water boil.
- Add coriander leaves and give a good mix.
- Cover the pan and simmer the curry on low heat for about 10 minutes to allow the flavors to meld together.
- Add the pan fried eggs. Mix gently and simmer for 5 minutes to allow the eggs to absorb the spices and the eggs are coated with the masala.
- Garnish with coriander leaves and serve hot.