Enjoy the Authentic Taste of Egg Pulusu with Toor Dal and Rice

Heat ghee in a pan and add mustard seeds, fenugreek, red chillies, cumin, and curry leaves. Allow them to splutter.

Add chopped onions and sauté until they turn golden brown.

Stir in turmeric and ginger garlic paste, cooking until the raw smell disappears.

Add green chillies, chilli powder, coriander powder, and salt. Mix well.

Pour in the tamarind juice and add jaggery, allowing the mixture to simmer.

Adjust the consistency with water as required and let it cook for a few minutes.

Finish with a pinch of garam masala and garnish with chopped coriander leaves.

Spice Level: