Chamagadda Egg Curry
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. Learn how to make Chamagadda Egg Curry with our step by step image instructions along with tips and a video.
Chamagadda or arbi goes well with our without adding vegetables to it as it comes into the root family and it has starch properties. Unlike other recipes, chamagadda and egg combinations suit best both rice recipes as well as Indian bread.
First, we need to boil arbi and eggs separately and simultaneously to save time. Almost both gest cooked at the same time. Remove the skin and keep the root aside, similarly remove the shell and pierce the eggs and keep it aside.
Tips to make perfect Chamagadda Egg Curry:
- Adding little salt while boiling chamagadda will remove the flavor of rawness.
- Pierce eggs with a knife so that eggs absorb the flavors of spices.
- Add salt or little squeezed lemon skin while boiling eggs so that they do not break while boiling.
- Adjust water while cooking as per the number of roots. If you want thick add ½ glass and for mild gravy add 1 glass of water.
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Chamagadda Egg Curry
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.
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
- Pressure cook chamagadda by adding little water and salt on a medium flame for two whistle blows.
- Boil eggs at the same time by adding little salt and water till eggs submerge. Let it boil for 10-15 minutes.
- Heat oil in a pan, add cinnamon sticks, green cardamoms, cumin seeds and cloves.
- Add onions, curry leaves, green chillies and ginger garlic paste. Saute for a while.
- Put tomatoes and cover the pan with a lid till onions and tomatoes turn soft.
- Sprinkle red chili powder, turmeric powder and salt as per your taste. Mix all ingredients.
- Add boiled chamagadda and close the lid. Cook for 5 minutes so that root absorbs spices.
- 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.
- Sprinkle garam masala powder and coriander leaves. Serve chamagadda egg curry hot with steamed rice or with Indian bread variants.
Recipe Video
How to make chamagadda egg curry:
1. Clean and put chamagadda in a pressure cooker. Put ½ tbsp. salt, 1 glass full of water and pressure cook for 2 whistle blows on medium flame.
2. Put eggs in a bowl and add water so that eggs submerge. Add ½ tbsp. salt and boil for 15 minutes.
3. In a wide pan add 3-4 tbsp. oil and add cinnamon sticks, cloves and green cardamoms.
4. Add cumin seeds, onions, slit green chilies and curry leaves. Cook for a while till onions turn soft.
5. Put ginger garlic paste and cook till it’s fried, add tomatoes and cook for a while with lid covered till tomatoes turn soft. Sprinkle turmeric powder.
6. Sprinkle red chilli powder and salt. Mix and put boiled chamagadda and cook for 5 minutes with lid covered.
7. Add adequate water to get gravy, pierce eggs with a knife and put them in the gravy. Close the lid and cook for 5 minutes.
8. Once the gravy thickens sprinkle garam masala powder and garnish chamagadda egg curry with coriander leaves and serve hot.
