A classic Andhra-style egg curry featuring hard-boiled eggs simmered in a tangy and spicy tamarind gravy. The perfect balance of sweet, sour, and spicy flavors makes this a delightful main course to serve with steamed rice.
A wholesome and traditional Andhra staple, these soft, earthy balls are made from finger millet flour and rice. Ragi Sangati is incredibly nutritious and pairs perfectly with spicy curries for a satisfying, rustic meal.
Crisp, tangy onion rings tossed in a simple mix of Indian spices. This refreshing North Indian salad is the perfect zesty accompaniment to rich curries, kebabs, and biryanis, ready in minutes.
About Andhra Egg Pulusu, Ragi Sangati and Laccha Pyaaz
Tangy, protein-packed Kodi Guddu Pulusu with fiber-rich Ragi Sangati. A soul-satisfying energy boost!
This andhra dish is perfect for lunch. With 759.5300000000001 calories and 26.27g of protein per serving, it's a muscle-gain option for your meal plan.
21gfat
Fenugreek Seeds
2 pcs Dried Red Chilli (broken in half)
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to spice preference)
2 tsp Coriander Powder
2 tsp Jaggery (grated or powdered)
1.5 tsp Salt (or to taste)
2.5 cup Water (1 cup for tamarind, 1.5 cups for gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs & Tamarind Extract
If not already done, hard-boil the eggs for 10-12 minutes. Cool them in cold water, peel, and make 2-3 shallow slits on each egg. Set aside.
Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract all the juice. Strain the liquid and discard the solids. You should have about 1 cup of tamarind extract.
2
Prepare the Tempering (Tadka)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and allow them to splutter. Follow with cumin seeds and fenugreek seeds, and sauté for 30 seconds until fragrant.
Add the broken dried red chillies and curry leaves. Sauté for another 30 seconds, being careful as they will splutter.
3
Sauté Aromatics & Build Masala
Add the finely chopped onions and sauté for 6-8 minutes until they turn golden brown.
Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the chopped tomatoes and cook for about 5 minutes until they become soft and mushy.
Lower the heat and add the spice powders: turmeric, red chilli powder, and coriander powder. Mix well and cook for 1 minute until the oil begins to separate from the masala.
4
Simmer the Pulusu
Pour in the prepared tamarind extract, add 1.5 cups of plain water, salt, and grated jaggery. Stir everything together.
Bring the gravy to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes. This step is crucial for the gravy to thicken and for the raw taste of tamarind to cook off.
5
Add Eggs and Finish
Gently place the slit hard-boiled eggs into the simmering pulusu.
Cover the pan again and cook for another 5 minutes, allowing the eggs to absorb the flavors of the tangy gravy.
Turn off the heat and garnish with freshly chopped coriander leaves.
6
Rest and Serve
Let the curry rest for at least 10-15 minutes before serving to allow the flavors to meld. Serve hot with steamed rice or ragi mudde.
396cal
10gprotein
80gcarbs
4gfat
Ingredients
1 cup sona masuri rice (or any short grain rice)
2 cup ragi flour
4 cup water
1 tsp salt
1 tsp ghee (optional, for shaping)
Instructions
1
Wash the rice thoroughly. In a heavy-bottomed pot, combine the rice, 4 cups of water, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the rice is very soft and mushy. Mash the cooked rice well with the back of a sturdy ladle until it forms a paste-like consistency.
2
Reduce the heat to the lowest setting. Add the ragi flour all at once on top of the mashed rice, but do not mix it in yet. Cover the pot and let the flour steam for 2-3 minutes to cook it properly.
3
Using a sturdy wooden spoon or a traditional sangati stick (katta), vigorously and continuously mix the ragi flour into the rice. Press the mixture against the sides of the pot to break any lumps. Continue mixing for 4-5 minutes until you have a smooth, thick, and lump-free dough.
4
Turn off the heat and let the mixture cool just enough to handle. Dip your hands in cool water or grease them with a little ghee to prevent sticking. Take a large portion of the hot mixture and quickly shape it into a smooth, round ball.
5
Place the hot Ragi Sangati on a plate. Serve immediately with a spicy curry like Natu Kodi Pulusu (country chicken curry), mutton curry, or a simple vegetable gravy.
