Egg Pulusu |Andhra Egg Curry |Video
Spicy, tangy and flavorful Andhra style egg curry! Hard boiled eggs are cooked in a tamarind sauce!
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Ingredients
Tamarind water:
- 1 lemon sized tamarind ball
- ¼ cup water
Egg curry:
- 1 tablespoon oil
- ¼ teaspoon fenugreek seeds
- ½ teaspoon mustard seeds
- 1 cup chopped onions
- 2-3 green chillies split
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ teaspoon ground turmeric turmeric powder
- 2 teaspoon ground coriander coriander powder
- ½ teaspoon ground cumin cumin powder
- 1 teaspoon red chilli powder
- 1 large tomato chopped
- 4 hard boiled eggs shells removed
- A sprig of curry leaves
- Water
- Salt to taste
Instructions
Tamarind water:
- Soak tamarind in water for 10-15 minutes. Pass it through a sieve and discard all the hard bits.
Andhra egg curry:
- Heat 1 tablespoon 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.
Video
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 43g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 187mg | Sodium: 161mg | Fiber: 5g | Sugar: 19g