I can’t stress enough how insanely addictive this curry is!! This is one of my most favourite kind of gravy. Pulusu in Telugu means ‘pulupu kura’, a sour curry…..basically it’s a thick gravy cooked with tamarind and onions. I’m here today to share Egg Pulusu Curry Recipe or Guddu Pulusu, a typical Andhra/Telangana dish, where boiled eggs are cooked in a tangy onion gravy & the curry gets a distinct flavour from garlic & fenugreek seeds. What you are looking for is the harmony between spice and tang, conserving the taste of the main ingredients.
Eggs are very versatile that we use them in many ways. I am a huge fan of anything with egg!! This Egg Pulusu Curry Recipe goes to my rescue, especially when I’m tired or not in a mood for elaborate cooking, but want to eat something yummy. With quite a few basic ingredients in hand, this dish is easy and quick to prepare. You can also try out Masala Egg Fry recipe as a snack….perfect party snack!!
You will need hard boiled eggs for this recipe. Boiling eggs is the most important step towards making a good egg curry. So, for all those novice cooks who struggle to get a perfect boiled egg, click here to check out a few tips to boil an egg. I’m not even kidding, it does happen!! How many of you had your boiled eggs remain runny from inside or had hard time peeling eggs to smooth skin?…..I can read you mind voice 🙂
Without further ado, let’s jump in directly to the Egg Pulusu Curry Recipe!!
Easy steps to follow for Egg Pulusu Curry Recipe:
Prep Work:
- Boil eggs (looking for hard boiled eggs), peel and make slits (pic. missing) along the length of each egg so that the gravy seeps through the egg while cooking.
- While the eggs are boiling, chop onions, tomatoes and coriander. Slit green chillies lengthwise. Peel garlic pods and set aside.
- Soak tamarind in 1 cup of water, microwave for a minute and extract juice discarding the residue.
- Heat oil in a pan over medium heat. Add fenugreek seeds.
- Once the fenugreek seeds turn brown, add chopped onions, slit green chillies, peeled garlic and sauté for a minute. Don’t let the garlic turn brown.
- To this, add a few curry leaves, turmeric powder and red chilli powder.
- Sauté for a minute and add tomato pieces.
- Sprinkle some salt and sauté for 3-4 minutes till the tomatoes become soft and mushy.
- Now, add tamarind extract, 2 cups water and bring to a boil (add water as per desired consistency of the gravy).
- Add required salt, reduce the heat and let it simmer for 2-3 minutes.
- Add boiled eggs, close with a lid and let it cook in the gravy for 10-12 minutes with occasional stirring or till you get the gravy consistency you are looking for.
- Turn off the heat and garnish with finely chopped coriander.
- Serve with hot steamed rice, paratha or rotis.
- The gravy also goes well with idli, dosa, appam or idiyappam.
A Quick Summary:
Egg Pulusu Curry Recipe | Guddu Pulusu Recipe | South Indian Egg Curry Recipe for Rice
Ingredients
- 4 hard boiled eggs shells removed (make slits along the length of each egg)
For The Gravy:
- 2 Tablespoons Oil
- 1/4 teaspoon Fenugreek seeds
- 2 Onions finely chopped
- 6-8 Garlic pods peeled
- 3-4 green chillies slit length-wise
- Few Curry Leaves
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 to mato roughly chopped
- Lemon size tamarind soak in warm water and extract pulp
- 2 cups water
- Salt to taste
- Fresh coriander finely chopped
Instructions
- Heat oil in a pan over medium heat. Add fenugreek seeds.
- Once the fenugreek seeds turn brown, add chopped onions, slit green chillies, peeled garlic and sauté for a minute.
- Add a few curry leaves, turmeric powder and red chilli powder.
- Sauté for a minute and add tomato pieces.
- Sprinkle some salt and sauté for 3-4 minutes till the tomatoes become soft and mushy.
- Now, add tamarind extract and 2 cups of water and bring to a boil.
- Add required salt, reduce the heat and let it simmer for 2-3 minutes.
- Add the boiled eggs, close with a lid and let it cook in the gravy for 10-12 minutes or till you get the gravy consistency you are looking for.
- Turn off the heat and garnish with finely chopped coriander.
- Serve with hot steamed rice, rotis, idli, dosa etc.
My Notes:
- You can put the eggs to boil and simultaneously chop everything and then start making the curry while the eggs are done. This saves time.
- Make slits with a knife or pierce with a fork randomly on the outer layer of the boiled eggs to absorb flavours from the gravy.
- Adjust spice and tang to suit your tastebuds. But, the spice, tamarind and salt has to be balanced which is the tricky part of such recipes.
- Add water to the gravy to get the consistency you are looking for. This curry is not supposed to be either too runny or to thick, semi-solid gravy is what you are looking for.
- If you have enough time to peel, use shallots (chinna vengayam or sambar onions) instead of regular onions.
- You can also include veggies like okra, drumstick or brinjal for a variation.
- You can also prepare this curry directly in a pressure cooker.
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Do check out other EGG RECIPES & ANDHRA RECIPES from blog!!!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers!!
Padma.
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