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Onion Egg Curry
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Onion Egg Curry

Onion egg curry or ulligadda ukkera is a rustic onion curry and a go to recipe when need to fix an unplanned meal.
Course Main Dish, Side Dish
Cuisine South Indian, Telugu Cuisine
Prep Time 20 minutes
Cook Time 20 minutes
Servings 3
Calories 289kcal
Author usha

Equipment

  • Cutting board & knife
  • Saucepan to boil eggs
  • Frying Pan
  • Spice grinder

Ingredients

  • 2 ½ tablespoon Oil, add more if needed
  • 4 Curry Leaves
  • 2 teaspoon Ginger Garlic Paste
  • 2 large Onions thinly sliced, about 3 cups
  • 3 Green Chilies slit vertically and cut into half adjust to taste
  • 2 teaspoon Coriander Powder
  • ½ teaspoon Turmeric
  • 1 ½ teaspoon Chili Powder adjust to taste
  • 1 teaspoon Salt adjust to taste
  • 6 Eggs, boiled and peeled
  • 1 ½ teaspoon Roasted Sesame Seeds, powdered (opt)
  • 1 teaspoon Dry Coconut Powder opt, I didn’t use it
  • Cilantro to garnish

Instructions

Boil Eggs

  • Boil eggs on stovetop. Take water in a pot, bring to a boil, slowly drop eggs and boil for another 12-15 minutes, or in pan take both eggs and water and cook for 20 minutes. Discard water and fill with cold water.
  • In Instant Pot, do 5-5-5; pressure cook for 5 minutes, quick pressure release after 5 minutes and let sit in ice cold water for 5 minutes. This works for me and some people do 4-4-4 and some do 6-6-6.
  • When eggs come to room temperature and easy to handle, peel and keep aside.

Curry

  • Piece eggs with a fork or carefully make 4-5 slits around the eggs using a knife.
  • 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 4-5 minutes.
  • Add green chilies, coriander powder, turmeric, chili powder and salt and stir until all the spices are mixed.
  • Add eggs and mix.
  • Cover and cook on medium - medium high flame for 5 - 8 minutes or until onions are fully cooked. Stir in between for even cooking. Sprinkle some water if the curry burns.
  • 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.

Notes

  • Prep Time - Prep time mentioned above is for boiling eggs. If eggs are already boiled, curry is done under 20 minutes.
  • Serving - this curry serves 3 people, assuming there are other sides on the menu. Hence adjust number of eggs accordingly. Ours is an egg loving family and I usually add more more eggs than required. 
  • Serving Size - This recipe yields about ⅔ – ¾ cups of curry, without the eggs.  That is about ¼ cup curry plus 2 eggs per serving. 
  • Eggs - Adjust number of eggs as needed.  I add more eggs as we love eggs.  
  • Onions - We consume more eggs than the curry. So, adjust onions as needed or adjust the number of eggs accordingly.  For more curry, add more onions and adjust chili powder and salt according.
  • Nutrition - Values mentioned below are approximate values.

Nutrition

Calories: 289kcal | Carbohydrates: 12g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1071mg | Potassium: 280mg | Fiber: 4g | Sugar: 5g | Vitamin A: 824IU | Vitamin C: 38mg | Calcium: 95mg | Iron: 2mg