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chamagadda egg curry
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Chamagadda Egg Curry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Chamagadda Egg Curry is one of the unique recipes which can be either made pulusu by adding tamarind or curry by adding little water and no tamarind.

Course: Main Course
Cuisine: Andhra
Keyword: chamagadda egg curry
Servings: 4
Author: Uppada Lakshmi
Ingredients
  • Chamagadda - ½ kg
  • Salt - 2tbsp.
  • water - 2 glasses
  • Eggs - 4 No.
  • Oil – 3-4 tbsp.
  • Cinnamon sticks – 3 No.
  • Cloves – 4 No.
  • Green cardamom – 2 No.
  • Cumin seeds/jeera – ½ tbsp.
  • Onions – 1 cup
  • Green chillies – 3-4 No.
  • Curry leaves – 2-3 tbsp.
  • Ginger garlic paste – 1 tbsp.
  • Tomatoes – 1 cup
  • Turmeric powder – ½ tbsp.
  • Red chilli powder – 1 tbsp.
  • Garam masala powder – 1 tbsp.
  • Coriander leaves – 2 tbsp.
Instructions
  1. Pressure cook chamagadda by adding little water and salt on a medium flame for two whistle blows.
  2. Boil eggs at the same time by adding little salt and water till eggs submerge. Let it boil for 10-15 minutes.
  3. Heat oil in a pan, add cinnamon sticks, green cardamoms, cumin seeds and cloves.
  4. Add onions, curry leaves, green chillies and ginger garlic paste. Saute for a while.
  5. Put tomatoes and cover the pan with a lid till onions and tomatoes turn soft.
  6. Sprinkle red chili powder, turmeric powder and salt as per your taste. Mix all ingredients.
  7. Add boiled chamagadda and close the lid. Cook for 5 minutes so that root absorbs spices.
  8. Add little water to make gravy and add pierced eggs. Close the lid and cook for 2-5 minutes till we get a thick gravy.
  9. Sprinkle garam masala powder and coriander leaves. Serve chamagadda egg curry hot with steamed rice or with Indian bread variants.

Recipe Video