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Egg Pulusu: A Spicy and Tangy Treat for Your Weeknight Dinner

Egg Pulusu

Egg pulusu, also known as Kodi Guddu Pulusu, is a popular South Indian dish originating from the Andhra Pradesh region. This lip-smacking curry features hard-boiled eggs simmered in a tangy tamarind and spice gravy, making it a perfect accompaniment to rice or roti.

The beauty of egg pulusu lies in its simplicity. With readily available ingredients and minimal preparation, you can whip up this flavorful dish in under 30 minutes. So, are you ready to tantalize your taste buds with this Andhra delight?

Gathering Your Ingredients:

  • Hard-boiled eggs: 5-6 eggs, boiled and peeled.
  • Tamarind pulp: 1/2 cup extracted from a small lemon-sized ball of tamarind or store-bought concentrate.
  • Onions: 1 cup, finely chopped.
  • Tomatoes: 2-3, chopped (optional).
  • Green chilies: 2-3, slit or chopped according to your preferred spice level.
  • Curry leaves: 1 sprig, fresh.
  • Mustard seeds: 1/2 tsp.
  • Cumin seeds: 1/2 tsp.
  • Turmeric powder: 1/2 tsp.
  • Red chili powder: 1 tsp, adjust to your preference.
  • Coriander powder: 1 tsp (optional).
  • Cumin-fenugreek seed powder: 1/4 tsp (optional).
  • Jaggery or sugar: 1 tsp (optional, adds a touch of sweetness).
  • Salt: to taste.
  • Oil: 2 tbsp for cooking.

Bringing the Flavors Together:

  1. Tempering the spices: Heat oil in a pan. Add mustard and cumin seeds, letting them splutter. Throw in the curry leaves and saute until crisp.
  2. Sautéing the aromatics: Add the chopped onions and green chilies. Sprinkle salt and fry till the onions turn translucent and slightly golden.
  3. Introducing the spices and tamarind: Add turmeric powder, red chili powder, coriander powder (if using), cumin-fenugreek powder (if using), and salt. Fry for a minute, allowing the spices to release their aroma.
  4. Incorporating the tamarind pulp: Pour in the tamarind pulp and mix well. Adjust the consistency with water if needed. The gravy should be slightly thick.
  5. Simmering the eggs: Gently add the hard-boiled eggs and simmer for 5-7 minutes, ensuring the flavors coat the eggs evenly.
  6. Sweetness for balance (optional): Add jaggery or sugar for a touch of sweetness if desired.
  7. Finishing touches: Garnish with chopped coriander leaves and serve hot with rice or roti.

Tips and Variations:

  • For a richer gravy, you can grind together chopped onions, tomatoes, and tamarind into a paste before adding it to the pan.
  • Feel free to adjust the spice level by adding more or less red chili powder.
  • You can add other vegetables like potatoes or okra to the gravy for a more substantial meal.
  • Leftover egg pulusu tastes even better the next day, as the flavors further meld together.

Egg pulusu is a versatile dish that can be enjoyed for lunch, dinner, or even as a quick and satisfying snack. Its tangy, spicy, and comforting flavors are sure to warm you up and leave you wanting more. So, go ahead, give this Andhra gem a try and discover a new favorite for your culinary repertoire!

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