Egg Pulusu (Andhra Egg Curry) is a brilliant way to enjoy the nutrient rich eggs is in a curry. Quick, easy and deliciously flavorsome, this curry will be ready in just under 20 minutes. Enjoy it hot with rice or your favorite flatbread!
Is there anything as versatile as eggs in the culinary world? I guess ‘no’. From breakfast to lunch and dinner, these can be transformed into utterly delicious dishes within a short amount of time. No matter how you enjoy them, eggs are packed with all the nutrients you need for your body.
Clearly, I love cooking with eggs for two good reasons. One, as I mentioned above, these are rich with all the essential nutrients. Second, with its quick and easy feature, this is 100% my kind of meal. A healthy meal in just under 20 minutes! Do you need another reason to include more egg based meals in your diet? I think that’s a definite no-no.
What I love most about this egg pulusu (Andhra egg curry) is it’s origin. Andhra Pradesh (South Indian state) is well known for its vibrant, spicy, lip-smacking food. Over the years, I had been fortunate enough to enjoy many traditional dishes from this cuisine through my friends. You know, whenever I try a new dish, I end up asking for its recipe. The spicy and tangy combo in this curry tantalized my taste buds and I recreated this classic recipe at home. Well, that was just the start. This Andhra egg curry turned into a family favorite within a short period of time.
Don’t forget to watch this Andhra style egg curry video right below:
What I love most about this recipe is the perfect combination of spicy and tangy flavors. The spicy flavor comes from the red chili powder used in the recipe. The bests part is that it’s totally customizable. I mean, add more or less chili powder depending on your taste. The tangy part of the flavor combo comes from tamarind that’s been soaked in water. You’ll need to discard all the hard bits and add only the tamarind water to the curry. When you add tamarind, make sure you don’t overpower the flavor of the entire dish. The key to making the perfect egg pulusu is the right balance of those spicy and tangy flavors.
The rest of the recipe is very similar to a super quick curry. Splutter some mustard and fenugreek seeds in hot oil. Sauté onions to bring in all the flavor. Ginger paste, garlic paste – the essential ingredients needed to make the best curry. All the spices (ground turmeric, ground coriander, chili powder) are then quickly fried in the hot oil to release the aroma. Boil with tamarind water to make a very thick and rich gravy. Lastly, the hardboiled eggs. Top with plenty of curry leaves. There you go! The easiest Andhra egg curry ready to be served with rice or roti. Just the way I like it!
- 1 lemon sized tamarind ball
- ¼ cup water
- 1 tbsp oil
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- 1 cup chopped onions
- 2-3 green chillies, split
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ½ tsp ground turmeric (turmeric powder)
- 2 tsp ground coriander (coriander powder)
- ½ tsp ground cumin (cumin powder)
- 1 tsp red chilli powder
- 1 large tomato, chopped
- 4 hard boiled eggs, shells removed
- A sprig of curry leaves
- Salt to taste
- Soak tamarind in water for 10-15 minutes. Pass it through a sieve and discard all the hard bits.
- Heat 1 tbsp oil in a large frying pan over medium-high heat. Splutter fenugreek seeds and mustard seeds. Add curry leaves and fry for few seconds. Add onions 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, coriander, red chilli powder and cumin powder. Season with salt. Add tomatoes. Cook, stirring occasionally, until mushy. Add tamarind water. Add enough water to make thick gravy or sauce. Bring to the boil. Reduce the heat. Cover and simmer for 3-4 minutes. Make vertical slits on the eggs, and add them to the curry. Heat through.
- Garnish with more curry leaves if you like.
- Serve warm with roti, paratha or rice.
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