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