Egg Pulusu Recipe Andhra Style | Kodi Guddu Pulusu

Egg pulusu, also known as  kodi kuddu, is a delicious tangy gravy made with simmered boiled eggs with tamarind.

What is Pulusu ?

‘Pulusu’ is a very popular Telugu cuisine food. Pulusu uses tamarind as its base ingredient and that is why it tastes tangy. Other common bases used are mango and tomato. Pulusu dishes are very versatile, they can be made with beans , lady fingers, bottle gaurd , lentils, fish etc. You can basically try to make it with any vegetable, lentils, or meat following the same instructions.

How to make Egg Pulusu ?

Today I am sharing my first Pulusu recipe that is Egg pulusu. It’s an onion based tangy egg gravy recipe. One of the other important ingredient in this recipe is jaggery. It delivers sweet taste over the sour. During the recipe development I observed that frying the eggs before adding to gravy would enhance the taste. The consistency of gravy is thin so egg pulusu goes very well with both rice and chapati .

If you are a fan of  egg recipes, you may also like egg curry recipe in north Indian style and Egg biryani recipes on my blog.

Hope you liked the recipe. Other recipes you might like

1. Murgh makhani recipe
2. Chicken kali mirch recipe
3. Kadai chicken 
4. Chicken kurma recipe 
5. Tangdi kabab

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Egg Pulusu Recipe Andhra Style | Kodi Guddu Pulusu

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Egg pulusu, also known as  kodi kuddu, is a delicious tangy gravy made with simmered boiled eggs with tamarind. 'Pulusu' is a very popular Telugu cuisine food. Pulusu uses tamarind as its base ingredient and that is why it tastes tangy.

Course: Dinner

Cuisine: South Indian

Servings: 4

Calories: 219 kcal

Ingredients

• Small lemon sized ball of tamarind
• 3 tablespoon oil
• 1 tsp mustard seeds
• 1/4 teaspoon cumin seeds
• 2 medium size onions  finely chopped
• 2 vertically slit green chillies
• 1 sprig of curry leaves
• salt - as per taste
• 1/2 teaspoon red chilli powder optional
• ½ teaspoon turmeric powder haldi
• ½ teaspoon coriander powder dhaniya
• 1 teaspoon jaggery
• 5 boiled eggs
• 1 cup of water or as required
• 2 tablespoon coriander leaves chopped

Instructions

1. Pre soak tamarind in water. If not follow below instructions.
2. Add tamarind in microwave safe bowl with water just to cover it.
3. Microwave for 2 minutes on 50 % power. Take it out, leave to get it cool down.
4. Mash it with fingers and strain out the pulp. Keep it aside.
5. Place a deep pan or a wok on medium heat.
6. Add oil to heat up. Add in mustard seeds.
7. Let them splutter then add cumin seeds.
8. After few seconds, add onions, green chilli and curry leaves, saute till onions becomes translucent.
9. Add red chilli powder, turmeric powder and coriander powder. Saute it for few seconds.
10. Add jaggery and tamarind pulp prepared in step 1. Mix it and add water. Add salt.
11. Let it come to a boil and then simmer it for 6-7 minutes. Add chopped coriander leaves.
12. Serve it hot with hot chapati and rice.