Wednesday, June 20, 2012

Kodi guddu pulusu / Egg in tangy tamarind gravy

The ideal way to start a day is with a healthy breakfast. Egg is a very common ingredient in the breakfast menu. Today I am going to introduce an authentic andhra gravy which can be served with rice and chapatis alike.

Boiled eggs in tamarind gravy is my all time favorite curry along with steaming rice. Since I spent most of my life in Andhra, I love the authentic andhra flavors. Pulusu in andhra means spicy tamarind gravy. With less ingredients and within no time we can prepare an amazing side dish for rice.

Boiled eggs fried in oil
This is a classic dish in which boiled eggs are cooked in yummy tamarind sauce and other spices. This dish is a package full of flavors. To balance the tanginess by adding little sugar or jaggery. Different varieties of pulusu can be made using bitter gourd, ladies finger, and so on.


  1. Egg- 3 nos
  2. Oil- 2 tbsp
  3. Onions (chopped)- 2 nos
  4. Tomato (chopped)- 1no
  5. Mustard seeds- 1 tsp
  6. Cumin seeds- 1 tsp
  7. Curry leaves- few
  8. Green chillies (slitted)- 2 nos
  9. Red chilli powder- 2 tsp
  10. Coriander powder- 2 tsp
  11. Turmeric powder- 1 tsp
  12. Tamarind- Lemon sized ball
  13. Water- 2 cups
  1. Soak tamarind in warm water.
  2. Boil the eggs and remove the shell. Using knife make slits in the boiled eggs and keep it aside.
  3. Heat oil in a kadai and splutter mustard and cumin seeds. Add chopped onions, green chillies and curry leaves. Fry till the onions turn golden brown in colour. Add chopped tomatoes.
  4. In this add the red chilli powder, coriander powder and turmeric powder and stir till the raw smell disappears.
  5. Meanwhile fry boiled eggs in little oil for some time and keep it aside.
  6. Add the tamarind water and salt to the above mixture and let it boil for some time.
  7. In this add the fried eggs and let it boil for another minute and switch off the flame.
  8. Enjoy tangy yummy gravy along with hot steaming rice.


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