Egg Pulusu: A Tamarind-Rich Telugu-Style Egg Curry
A recipe gifted by a friend, this dish hits all the right notes — spicy, sweet and just the right amount of tangy.
The first time I ate this curry was at my friend’s home. A hint of spice and tang, sweet and tart, it left me yearning for more. Since then, this dish has become a recurring fixture every time I visit her home. Eventually, I made a note of the recipe, and after a few rounds of trial and error, I got it to taste almost like my friend’s version.
Pulusu has a distinct tanginess from tamarind, the main ingredient in the recipe. A pulusu can be a curry/gravy, or a watery drink called pachi pulusu that is served in the summer months, to cool the body. Tamarind is often used in south Indian cooking, and pulusu has its roots in Andhra Pradesh and Telangana, a region known for delicious, fiery food.
Egg pulusu or kodi guddu pulusu is a traditional recipe made using tamarind extract, onions and tomatoes. Quick and easy to pull together, egg pulusu is truly a comfort meal that is ready in less than 30 minutes. Boiled or fried eggs are added to the gravy and simmered gently. While both variations taste excellent, I am more inclined to boil the eggs. If you are using fried eggs, add the exact number of eggs you would like to eat. Fried egg curry does not keep well as leftovers.
Add a spoon of finely-chopped coriander leaves at every stage of cooking. It lends the curry a very unique flavour. Use a medium flame while cooking, as you need the flavours to really seep Into the eggs.
Perfect for lunch or dinner, egg pulusu is great with hot pulkas, plain steamed rice, even appams and dosas. I find, the simpler the pairing, the more elegant the meal.
Egg Pulusu
Ingredients
1 large onion, chopped finely
2 medium-sized tomatoes. chopped finely
6-8 hard-boiled eggs
½ inch of ginger
3 cloves of garlic
2 green chilies
Lime-sized piece of tamarind (Alternatively, 2 tbsp of tamarind paste)
½ tsp of jaggery (optional)
1 tsp cumin
1 tsp mustard seeds
A pinch of asafoetida (hing)
½ tsp turmeric powder
1 tsp red chilli powder (add more if you want more spice)
½ tsp coriander power
Coriander leaves and two slit green chilies to garnish
Roughly chopped curry leaves
Salt to taste
Oil, as needed
Method
Soak the tamarind in warm water for a few minutes, after which, squeeze out the tamarind pulp.
Grind the ginger, garlic and green chillies to a coarse paste.
In a deep pan, add cooking oil. In the oil add a pinch of salt, turmeric powder and red chilli powder.
Pierce the boiled egg with a fork or use a knife to just give it a slight cut without slicing the eggs. Toss them in the oil and cook the boiled eggs till all the sides are browned. Remove and set aside.
Take a different pan and add some oil. When the oil is hot, add curry leaves, cumin and mustard seeds and let them splutter.
Add a pinch of asafoetida and after a few seconds add the coarse paste of ginger garlic and green chilies and cook till the raw fragrance disappears.
Add the onions and cook till translucent. Once done, add the tomatoes and cook till they are pulpy. Use a masher to make it to a nice paste. Alternatively, you can also let it cool down and use a blender to make it a fine paste.
If you have made it into a fine paste, toss the paste back into the pan and add the dry spices and cook for 2 more minutes.
Add the tamarind water or paste to the curry.
Add the boiled eggs and the jaggery. (The jaggery is optional. You can omit this if you want a spicy gravy. )
Check for consistency and add more water if needed.
Cover with a lid and cook on a slow flame for 5-10 minutes.
Garnish with finely chopped coriander leaves, slit green chilies and serve.
Pratibha P is a blogger and a social media consultant. When she is not rooting for eco-living, she's weaving magic with her words. You can reach out to her on her blog and Twitter.
ALSO ON THE GOYA JOURNAL
