Anda Rassa: Crack Open A Flavour Explosion With This Curry

Anda rassa, also known as egg curry, is a popular dish in Indian cuisine, especially in the states of Maharashtra and Karnataka. It is a spicy curry made with eggs and a variety of spices that is often served with rice or bread. Over time, the dish has evolved and been adapted to suit the tastes and preferences of different regions and communities. In some parts of Maharashtra, for example, coconut milk or grated coconut may be added to the curry sauce to give it a creamy texture and mild sweetness. In Karnataka, the curry may be made with a spicier blend of spices and served with a traditional flatbread called jolada rotti. While the exact origin of anda rassa is not known, it is believed to have originated in the Deccan region of India, which includes the states of Maharashtra and Karnataka.

The Deccan region has a rich culinary history and is known for its spicy and flavorful cuisine. The use of eggs in curries is not unique to the region, but the specific preparation of anda rassa is believed to have originated in the Marathwada region of Maharashtra. Marathwada is known for its hot and dry climate, and the use of spices in food is believed to help cool the body and prevent heat-related illnesses.

The region is known for its rich agricultural heritage, and the cuisine makes use of a variety of grains, vegetables, and fruits that are grown in the region. Jowar, bajra, and wheat are the main grains used in the cuisine, while vegetables such as eggplant, okra, and tomatoes are popular ingredients. Meat and poultry are also an important part of Marathwada cuisine, with lamb, chicken, and goat being the most commonly consumed meats. Spices such as turmeric, cumin, coriander, and ginger are used extensively in the cuisine to add flavour and depth to the dishes. Anda rassa is made with a broth that is made with a variety of aromatic spices, such as cinnamon, cloves, and bay leaves. It is then mixed with a spicy onion and tomato masala, creating a rich and complex flavour profile. The eggs are then cooked in this mixture until they are tender and infused with all the flavours of the broth and masala. What really sets this dish apart, however, is the use of special spice blends like Goda masala and Kala masala, which give the dish its distinctive flavour. Goda masala is a unique blend of spices including cumin, coriander, cinnamon, and cloves, while Kala masala is made with roasted spices such as black cardamom, black peppercorns, and dry coconut. These spice blends give Anda Rassa its deep, rich, and slightly sweet flavour.

How to make anda rassa at home:

Ingredients

• 4 eggs
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon cumin seeds
• 2-3 cloves
• 1-inch cinnamon stick
• 2-3 green cardamom pods
• 1 bay leaf
• 1 tablespoon goda masala or garam masala
• Salt to taste
• Oil for cooking
• Coriander leaves for garnishing

For the broth:

• 2 cups of water
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 1-inch ginger, sliced
• 2-3 cloves of garlic, sliced
• 1/2 teaspoon salt

Method

• Start by preparing the broth. In a pot, add water, fennel seeds, coriander seeds, cumin seeds, black peppercorns, ginger, garlic, and salt. Bring it to a boil and let it simmer for about 10 to 15 minutes.
• While the broth is simmering, heat the oil in another pan. Add cumin seeds, cloves, cinnamon, green cardamom pods, and bay leaves. Sauté for a minute until fragrant.
• Add the finely chopped onions and sauté until they turn translucent. Add ginger-garlic paste and cook for a minute.
• Add finely chopped tomatoes, turmeric powder, red chilli powder, Goda masala, and salt to taste. Mix well and cook until the tomatoes turn soft and mushy.
• Now add the prepared broth to the pan and bring it to a boil.
• Crack the eggs into the broth and let them cook for about 5-7 minutes, or until they are cooked to your liking.
• Garnish with coriander leaves and serve hot with roti.

Tips

• Use fresh eggs: Always use fresh eggs to make anda rassa. Fresh eggs will give you better results and will taste better.
• Adjust the spice level: The spice level in Anda Rassa can be adjusted according to your taste preferences. If you like it spicy, you can add more red chilli powder. If you prefer it milder, reduce the amount of red chilli powder.
• Use a good-quality masala: Goda masala or garam masala is an essential ingredient in Anda Rassa. Always use a good quality masala to get the best flavour.
• Cook the eggs just right—neither too soft nor too hard. Overcooked eggs will become rubbery and spoil the taste of the dish.
• Simmer the broth for a longer time: The longer you simmer the broth, the better the flavours will infuse into it. So, simmer the broth for at least 10-15 minutes before adding the eggs.
• Add the eggs carefully: Crack the eggs carefully into the broth so that they don't break. You can also use a spoon to make a small well in the broth and then add the egg to it.
• Garnish with fresh coriander leaves: Always garnish Anda Rassa with fresh coriander leaves. It not only adds flavour but also enhances the visual appeal of the dish.