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 rustic, gluten-free flatbread from South India made with sorghum flour. These soft yet sturdy rotis are traditionally patted by hand and cooked on a hot griddle, perfect for scooping up spicy curries.
Tangy, perfectly spiced Kodi Guddu Pulusu with Jonna Rotte - a protein-packed, soul-satisfying meal!
This andhra dish is perfect for lunch. With 561.65 calories and 20.34g of protein per serving, it's a high-fiber 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.
233cal
5gprotein
46gcarbs
4gfat
Ingredients
2 cup Sorghum Flour (Also known as Jowar Atta or Jonna Pindi)
2 cup Water (Must be at a rolling boil, you may not need all of it)
0.5 tsp Salt (Adjust to taste)
2 tsp Ghee (Optional, for applying on hot rottes)
Instructions
1
Prepare the Dough
In a large, heatproof bowl, combine 2 cups of sorghum flour and salt. Mix well.
Bring 2 cups of water to a rolling boil in a separate pot.
Gradually pour about 1.5 cups of the boiling water into the flour mixture while continuously stirring with a wooden spoon or spatula. The mixture will look crumbly and shaggy.
Add more hot water, a tablespoon at a time, only if needed, until the flour is just moistened. Do not add too much water.
Cover the bowl and let the dough rest for 5-7 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2
Knead the Dough
Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.
3
Shape the Rottes
Sprinkle a generous amount of the dusting sorghum flour on your work surface.
Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.
4
Cook the Rottes
Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.
5
Serve
Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.
