This Kolhapuri egg curry, also known as Anda rassa, is a fiery, spicy delight from Maharashtrian cuisine. It’s the perfect easy Indian egg curry to enjoy with Jeera rice and rotis and gets ready in under 30 minutes.

Made with hard-boiled eggs and a bold, flavorful masala, this dish is a treat for spice lovers. This simple egg curry is finger-licking good & ideal for weeknight dinners. If you’re a fan of egg recipes, this one is bound to become a favorite!

Kolhapuri egg curry recipe is spicy, hot and finger-licking good. This Maharashtrian curry is also known as Anda rassa. A simple and easy egg curry recipe for rice that hits all the right spots. The flavour, the colour, taste and best of all it comes together in under 30 minutes.

Egg recipes are super easy and super tasty for healthy weeknight dinners. If you are craving a good egg curry that has a lot of heat and flavour from spices this bright red fiery Kolhapuri egg curry hits the right spot.

The Kolhapuri cuisine is known for spicy food with very high heat and spice level by liberal use of red chilli. This egg curry recipe is no exception, it is really spicy, as in smoky hot! but always a hit.

In fact, egg curry recipes are always a hit with all egg lovers in my dinner parties and, of course! you know my family loves egg curry and in general all egg recipes.

Why We Love This Egg Curry?

  • Eggs are a great source of nutrition, packed with high-quality proteins, essential vitamins, and minerals, making them a staple in healthy diets.
  • This egg curry recipe is naturally gluten-free, Keto-friendly, and perfect for those following a low GI diet, offering a hearty meal with a low glycemic load.
  • It’s a simple and wholesome curry, featuring boiled eggs simmered in a spiced coconut gravy that is easy to prepare and incredibly flavorful, perfect for busy weeknights or relaxed weekend dinners.
  • The rich, aromatic masala base blends beautifully with the creamy coconut milk, creating a comforting dish that pairs well with Jeera rice, parotta, or even low-carb options like cauliflower rice.

Ingredients for Anda Rassa

  • Eggs: I use prefer either free-range eggs or organic eggs that are antibiotic-free for health and ethical reasons.
  • Coconut: Fresh coconut tastes better but if you can’t find that use dried grated coconut.
  • Spices: Coriander seeds, cumin seeds, cardamom, Kashmiri chilli powder, red chilli powder, Turmeric powder, Black Peppercorns whole, cloves.
  • For Fresh Masala base: Onions, tomatoes, garlic, green chillies, ginger
  • Oil: Preferably groundnut oil for the authentic taste
  • Salt to taste
  • Garnish: Coriander leaves

How To Make Spicy Kolhapuri Egg Curry?

For making this egg curry recipe I usually go with two methods depending upon time and convenience. One way is making fresh ground Kolhapuri masala as I have shown in this recipe.

  • In a pan dry roast, coriander seeds, cumin, black pepper, cinnamon, cloves and grated coconut until fragrant.
  • Now add chopped onions and roast them for another minute or so.
  • Add chopped tomatoes and cook for a few minutes on medium heat.
  • After the masala cools down a bit add a couple of tablespoons of water to this paste and grind to a paste.
  • Now in the same pan heat groundnut oil and add the prepared paste. Add garlic paste and ground masala.
  • Now add turmeric powder, kashmiri chilli powder and salt to taste. Stir together everything and cook for a minute.
  • Add 1.5 cup of water and bring it to boil to make a spicy gravy.
  • While gravy is boiling, cut the boiled eggs into halves.
  • In another pan add one teaspoon oil and swirl the oil around the pan.
  • Place egg halves in the pan and sprinkle some salt, red chilli powder and coriander on eggs.
  • Cook the eggs from both the sides for one minute each side.
  • Now after gravy is cooked add these fried boiled eggs in the gravy.
  • Serve the eggs in a serving dish and enjoy it warm or hot.
  • Serve hot with some bajra roti or paratha

Shorter Method

For the second method, I use a dry Kolhapuri masala mix recipe, along with my everyday bhuna masala. Bhuna masala is basic masala for Indian Curries which I always have in my fridge. Making boiled eggs has become ever easy with these instant pot eggs.  This is a complete lifesaver for me.

Recipe Notes: How to make Egg Curry Kolhapuri Style

  • You can make dry Kolhapuri masala and combine it with Indian bhuna masala for making Kolhapuri egg curry. Dry Kolhapuri masala stays good for 7-8 days in the fridge.
  • You can pre-cook the Kolhapuri masala from scratch and store it in the fridge (stays good for 3-4 days) or freezer (stays good for 5-6 weeks).
  • If you can not handle too much heat you can adjust the red chilli and black pepper powder as per your taste.

Substitutions

  • Coconut milk: Swap with almond milk or cashew paste blended with water for a nut-based alternative.
  • Vegetable oil: Use coconut oil to enhance the authentic Kerala flavor.
  • Tomato-free: Skip the tomato and add a splash of lemon juice for tanginess.
  • Spices: Adjust chili powder or garam masala to suit your spice tolerance.

Creative Variations

  • Eggplant Addition: Add roasted eggplant slices for a heartier curry.
  • Spinach Twist: Stir in blanched spinach for added greens and nutrients.
  • Seafood Fusion: Replace eggs with shrimp or fish for a seafood version.
  • Vegan Option: Substitute eggs with tofu cubes for a vegan coconut curry.

How to Serve

If you are looking to make a totally gluten-free meal, serve the Kolhapuri egg curry with steamed Rice, Paratha or Naan. For a vegetarian keto option, either go for egg curry on its own or maybe cauliflower rice with egg curry.

How to Store

Reheating: Warm the curry on the stovetop over medium heat, adding a splash of water if it has thickened. Do not overheat the eggs to maintain their texture.

Refrigeration: Store leftover Kolhapuri egg curry in an airtight container in the refrigerator for up to 2 days.

Freezing: Avoid freezing, as the texture of the eggs may change. However, you can freeze the curry base without the eggs for up to a month and add freshly boiled eggs when reheating.

FAQs

Is egg curry good for health?

Yes, egg curry is healthy as it’s high in protein and can be made with wholesome ingredients like boiled eggs and spices.

Can I eat eggs with curry?

Absolutely! Eggs pair perfectly with spicy curries, adding protein and richness to the dish.

Is Kolhapuri egg curry too spicy?

Kolhapuri cuisine is known for its heat, but you can adjust the spice level by reducing the amount of red chili powder or using mild varieties of chilies.

Can I use raw eggs in curry instead of boiled eggs?

Traditionally, this recipe uses boiled eggs, but you can crack raw eggs directly into the curry and poach them for a different texture.

Can Kolhapuri egg curry be made vegan?

You can replace boiled eggs with tofu or boiled baby potatoes for a vegan version while retaining the spicy masala flavors.

More Egg Curry Recipes

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Kolhapuri egg curry recipe

kolhapuri Egg Curry | Maharashtrian Egg Curry

Kolhapuri egg curry recipe is spicy, hot and finger-licking good. This Maharashtrian curry is also known as Anda rassa. A simple and easy egg curry recipe for rice that hits all the right spots. The flavour, the colour, taste and best of all it comes together in under 30 minutes.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course curry, Main Course
Cuisine Indian, maharashtrian
Servings 4 portion
Calories 200 kcal

Equipment

  • 1 Non-Stick Pan (US)

Ingredients
  

  • 4 Eggs hard boiled
  • green chilli coriander leaves Chopped and to garnish
  • 50 grams coconut Fresh
  • 1 green chili
  • 1 teaspoon kashmiri chilli powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 15 black peppercorns
  • 1 teaspoon Cumin
  • 1 tablespoon coriander seeds
  • 4 cloves
  • 1 inch cinnamon stick
  • 100 g red onion roughly chopped
  • 1 Tomato chopped
  • 2 sprigs curry leaves
  • 1 teaspoon garlic
  • 10 g coriander leaves
  • 2 tablespoon groundnut oil

Instructions
 

  • In a pan dry roast, coriander seeds, cumin, black pepper, cinnamon, cloves and grated coconut until fragrant.
  • Now add chopped onions and roast them for another minute or so.
  • Add chopped tomatoes and cook for a few minutes on medium heat.
  • After the masala cools down a bit add a couple of tablespoons of water to this paste and grind to a paste.
  • Now in the same pan heat groundnut oil and add the prepared paste. Add garlic paste and ground masala.
  • Now add turmeric powder, kashmiri chilli powder and salt to taste. Stir together everything and cook for a minute.
  • Add 1.5 cup of water and bring it to boil to make a spicy gravy.
  • While gravy is boiling, cut the boiled eggs into halves.
  • In another pan add one teaspoon oil and swirl the oil around the pan.
  • Place egg halves in the pan and sprinkle some salt, red chilli powder and coriander on eggs.
  • Cook the eggs from both the sides for one minute each side.
  • Now after gravy is cooked add these fried boiled eggs in the gravy.
  • Serve the eggs in a serving dish and enjoy it warm or hot.
  • Serve hot with some bajra roti or paratha.

Video

Notes

  • You can make dry Kolhapuri masala and combine it with Indian bhuna masala for making Kolhapuri egg curry. Dry Kolhapuri masala stays good for 7-8 days in the fridge.
  • You can pre-cook the Kolhapuri masala from scratch and store it in the fridge (stays good for 3-4 days) or freezer (stays good for 5-6 weeks).
  • If you can not handle too much heat you can adjust the red chili and black pepper powder as per your taste.

Nutrition

Calories: 200kcalCarbohydrates: 9gProtein: 7gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 164mgSodium: 116mgPotassium: 280mgFiber: 4gSugar: 3gVitamin A: 859IUVitamin C: 29mgCalcium: 63mgIron: 2mg
Keyword egg curry, egg recipes, kolhapuri egg curry
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