This South Indian-Style Anda Curry is a must-try

If you are an egg lover, then this South Indian-Style Egg Curry is for you! Made with the goodness of curry leaves, mustard seeds, and sambar powder, this egg curry has a subtle sweetness that comes from thick coconut milk. So, if you are bored of regular egg curry, and wish to try something different, give this South Indian-Style Anda Curry a try.

4 boiled eggs, 2 tbsp oil, 1 tsp mustard seeds, 1 sprig curry leaves, 2 onions, 2 tomatoes, 1 tbsp ginger-garlic paste, 2–3 green chillies, ½ tsp turmeric powder, 1½ tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tbsp sambar powder, ½ cup thick coconut milk, salt to taste, and fresh coriander leaves

Heat oil in a pan and add mustard seeds. When they splutter, add curry leaves.

Add onions and sauté until golden brown.

Mix in ginger-garlic paste and green chillies; cook until the raw smell disappears.

Add tomatoes and cook until soft and mushy.

Stir in turmeric, red chilli, coriander, cumin, and sambar powder. Cook the masala for 2–3 minutes.

Add a little water to adjust gravy consistency and let it simmer for 4-7 minutes.

Add boiled eggs, and also add coconut milk, mix gently, and simmer for 3–4 minutes on low heat.

Garnish with coriander leaves and enjoy with parotta or appam.

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