Egg pulusu | kodi guddu pulusu| andhra style egg curry

Having stayed in andhra (hyderabad)  I have a special connection to Andhra food (Andhra Pradesh - a south Indian state located on the south eastern coast of India)

Andhra food is hot ,spicy and tangy with a  party of flavours in the mouth.

Todays recipe is andhra style egg curry which is commonly known as Guddu pulusu or kodi guddu pulusu.



Guddu or kodi guddu means the egg and pulusu simply implies a spicy tamarind sauce. This dish is traditionally boiled eggs cooked in a tangy tamarind sauce combined with spices to give a zing taste and flavor to the taste buds.

 With quite a few ingredients in hand this dish is easy and quick to prepare.That is the simplicity of Andhra food

"Pulusu" in andhra means thick gravy curry cooked with tamarind and onions. This dish tastes sweet and sour and is best eaten hot with steamed rice accompanied with papad or potato fry.Pulusu in Telugu means ‘pulupu kura’ meaning sour curry. Any vegetable or meat cooked in a sweet and sour gravy is generally called “Pulusu”.

Andhra cuisine consists of at least one such gravy dish as part of a regular meal like Pappu (lentil) Pulusu , menthi (Fenugreek) pulusu, vankaaya (brinjal) pulusu, kaakarakaayi (bitter gourd) pulusu, bhendakaaya (lady’s finger) pulusu, chepa (fish) pulusu
Tamarind pulp  is the main ingredient in Andhra pulupu kurallu which gives the dish a tangy flavour. Jaggery or sugar is also used in some of the pulupu dishes which imparts a sweet and sour flavour to the dish

A pulusu is a tangy broth whose characteristic flavour comes from tamarind, jaggery and fenugreek seeds.various kinds of pulusu made with fish, egg or vegetables- typically pumpkin, sweet potato, ash gourd, bottle gourd, shallots etc.

 

Ingredients
2 eggs (boiled, shells removed and make slits lengthwise)
lemon sized tamarind (soaked in 1/2 cup warm water and extract pulp out of it)
4-5 tsps oil
2 medium sized onions - finely chopped
6 green chillies - finely chopped
1/2 tsp turmeric
1 tsp ginger & garlic paste
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp red chilly powder (adjust according to your spice levels)
1 big tomato chopped (optional) { i had puried tomatoes}
1 tsp sugar /jaggery
Salt to taste
Coriander leaves - 4 sprigs (finely chopped)
tempering/tadka
1/4 tsp fenugreek seeds (methi seeds)
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
2 dried red chillies curry leaves - 2 sprigs

 

method:

1 heat 1 tsp oil in kadhai ,Add pinch of turmeric and drop in boiled eggs gently into the pan. Fry on medium flame for about 2-3 mts till brown spots start appearing on the eggs. Remove and set aside.

2.Add remaining oil ( 3 tsps) in the kadhai. Add in methi seeds,mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds.
Throw in curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp), salt. Increase the flame to medium and fry till the onions turn soft and light brown.



3.Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 mts till the raw smell disappears. Add cumin powder, coriander powder and chilly powder. Mix well and fry for 1 minute.add tomato pulp /chopped tomato & saute for a minute.

 

 

4.Add squeezed tamarind juice/pulp  and  1.5  cup of water and bring it to boil. Add sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4 mts.

 

5.Gently add in all the fried eggs.simmer for about 10 minutes till the gravy thickens.

6.Garnish with coriander leaves and serve hot with steamed rice.