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.
Tangy, aromatic Andhra Egg Pulusu with steamed rice – protein-packed comfort food for your soul.
This south_indian dish is perfect for dinner. With 590.48 calories and 20.22g of protein per serving, it's a nutritious choice 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.
