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.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and comforting Andhra staple, this thick, creamy lentil dish is made with toor dal and ghee. It's the ultimate comfort food, perfect with hot rice and a dollop of avakai pickle.
Crispy, spicy pan-fried potatoes from Andhra cuisine. This simple yet flavorful side dish gets its unique taste from a special finishing powder of peanuts and garlic, perfect with rice and sambar.
About Andhra Egg Pulusu, Steamed Basmati Rice, Mudda Pappu and Aloo Vepudu
Protein-packed Kodi Guddu Pulusu with crispy Aloo Vepudu. A tangy, soul-satisfying comfort food meal!
This andhra dish is perfect for lunch. With 1098.33 calories and 35.17g 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 cup Toor Dal (Also known as Kandi Pappu or split pigeon peas)
2.5 cup Water (For pressure cooking, plus more for soaking)
0.5 tsp Turmeric Powder
2 tbsp Ghee (Use good quality ghee for best flavor)
1 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Dal
Rinse the toor dal under cool running water 3-4 times, until the water runs clear.
Soak the rinsed dal in 2-3 cups of fresh water for at least 30 minutes. This step is crucial for a creamy texture.
2
Pressure Cook the Dal
Drain the soaking water completely from the dal.
Transfer the soaked dal to a pressure cooker. Add 2.5 cups of fresh water and the turmeric powder.
Secure the lid and cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes.
Turn off the heat and allow the pressure to release naturally. Do not force open the cooker.
3
Mash and Season
Once the pressure has fully subsided, carefully open the lid. The dal should be very soft and fully cooked.
While the dal is still hot, use a traditional wooden masher (pappu gutti) or a sturdy whisk to mash it vigorously into a smooth, creamy paste. There should be no whole lentils visible.
Add the salt and ghee to the hot, mashed dal. Mix thoroughly until the ghee is completely melted and incorporated, giving the dal a glossy finish.
4
Serve
Check the consistency. It should be a thick, scoopable paste ('mudda'). If it's too thick, you can stir in a few tablespoons of hot water to reach your desired consistency.
Serve the hot Mudda Pappu immediately with steamed white rice, an extra dollop of ghee, and a side of Avakai (Andhra mango pickle) or a simple vegetable fry (vepudu).
500 g Potatoes (About 3-4 medium, waxy potatoes like Yukon Gold recommended)
4 cup Water (For boiling potatoes)
1 tsp Salt (For boiling potatoes)
4 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal (Split black gram)
1 tsp Chana Dal (Split chickpeas)
2 pcs Dried Red Chilies (Broken in half)
12 pcs Curry Leaves
1 pcs Onion (Medium, finely chopped)
1 tsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Raw Peanuts (For the spice powder)
1 tbsp Desiccated Coconut (For the spice powder)
4 cloves Garlic (For the spice powder)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Wash the potatoes thoroughly. Place them in a pot with 4 cups of water and 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just tender but still firm. A fork should pierce them with slight resistance.
Drain the potatoes completely, allow them to cool, then peel and chop them into 1-inch cubes.
2
Make the Finishing Spice Powder
In a small, dry pan over low heat, roast the raw peanuts until they are fragrant and lightly browned, about 4-5 minutes. Stir frequently to prevent burning.
Let the peanuts cool completely. Then, transfer them to a small grinder or spice mill along with the desiccated coconut and garlic cloves.
Pulse a few times to get a coarse powder. Be careful not to over-grind, as it can turn into a paste. Set this powder aside.
3
Temper Spices and Sauté Aromatics
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter.
