Egg Pulusu Recipe | Kodi Guddu Pulusu | Spicy Egg curry

In a saucepan, add a tsp of oil, add salt, ½ tsp red chilli powder and turmeric powder into it. Make vertical slits on the boiled eggs, and add them to the pan and fry them for a few minutes on all sides and rest them aside.

Soak tamarind in water for 10-15 minutes. Pass it through a sieve and extract the pulp from it, discard all the hard bits and set it aside.

Roast sesame seeds and groundnuts and set aside.

Splutter clove, cinnamon, fenugreek seeds, cumin seeds, coriander seeds and set aside.

Fry 2 medium-sized onions (chopped) for 2-3 minutes or until golden brown and also fry coconut for a minute.

Grind all the roasted and fried ingredients to prepare the paste.

Heat 2 tbsp oil in a large frying pan or wok over medium heat. Add curry leaves and fry for a few seconds. Add 1 finely chopped onion and green chillies. Saute, stirring occasionally, for 2-3 minutes or until golden brown. Add ginger and garlic paste. Saute for a minute or until aromatic.

Add turmeric powder, prepared masala paste, and ¼ cup water and cook for 2-3 minutes.

Add tamarind water. Add enough water to make thick gravy or sauce.

Add red chilli powder and salt. Bring to the boil. Reduce the heat. Cover and simmer for 5-6 minutes.

Add eggs to the curry. Heat through.

Garnish with coriander leaves.

Equipment Needed

Spice Level:

Dietary