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Onion Egg Curry or Ulligadda Ukkera is a very quick and delicious curry prepared with onions and eggs.
Telugu is a dialect of Andhra Pradesh, a southern state of India. Ulligadda in telugu is onion and Ukkera is referred to a curry or a stir fry. This curry always reminds me off my maternal grandma’s village. Every summer when we visited the village, avva used to make it very often. Avva was my grandmother’s cook and a housekeeper. She didn’t have any specific responsibilities. She was everywhere doing everything from cooking, cleaning, making beds and even bathing us when we were very little. There were other maids and servants to help avva, but she was everywhere doing all the daily chores in the house. Avva was more of a family member. I do remember the days when we even used to sleep next to her when we were very young. She was there when my mom, aunts and uncles were born, she was also there when we (my cousins and I) were born and she was also their when my cousins had their babies.
Besides being a good care taker of the family, she was a very good cook. She made delicious onion egg curry. I do cook onion egg curry, but the curry that avva made was mind blowing. It was probably the village atmosphere, home grown onions and country eggs, and the love and affection that avva put it in, while preparing the curry. I am sending this recipe to Village Special Recipes hosted by Shama. I am also sending it to Sudeshna, who is celebrating her blog’s first birthday with Event for Eggs.
Onion Egg Curry Recipe
Total Time: 30 minutes
Preparation: 15 minutes (to boil eggs)
Cooking Time: 15 minutes
- 2 – 2 ½ tbsp Oil
- 3-4 Curry Leaves
- 1 ½ tsp Ginger Garlic Paste
- 2 large Onions Sliced
- 3 Green Chilies slit vertically and cut into half
- 2 tsp Coriander Powder
- ½ tsp Turmeric
- 1 ½ tsp Chili Powder (adjust to taste)
- Salt to Taste
- 6 Eggs boiled and peeled
- 1 tsp Sesame Seed Powder (opt)
- 1 tsp Dry Coconut Powder (opt, I didn’t use it)
- Cilantro to garnish
- Piecer the eggs with a fork or make slits on the egg, with out cutting it.
- In a pan heat oil, add curry leaves, ginger garlic paste and saute for few seconds.
- Add Onion and saute until onions are translucent. This should take about 2-3 minutes.
- Add green chilies, coriander powder, turmeric, chili powder and salt and stir well until all the spices are mixed well.
- Add eggs and mix well. Cover and cook for few minutes until onions are well cooked. Remove the cover, add sesame seed powder and/or coconut powder if using.
- Fry for few more minutes, turn off the heat and transfer to a serving dish.
- Garnish with cilantro and serve hot with rice.