A tangy and spicy egg curry from Andhra Pradesh, where hard-boiled eggs are simmered in a flavorful tamarind and jaggery-based gravy. It's a perfect comfort food that pairs wonderfully with hot 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.
Crispy on the outside, fluffy on the inside, these pan-fried potatoes are tossed with simple Indian spices. A quick and comforting side dish that pairs perfectly with roti or dal rice, ready in under 30 minutes.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and a fragrant blend of spices. This Andhra classic is light, comforting, and perfect served with hot rice.
About Andhra Guddu Pulusu, Steamed Basmati Rice, Aloo Fry and Tomato Charu
Tangy Guddu Pulusu with fluffy rice, crispy Aloo Fry, and aromatic Tomato Charu. A comforting homestyle meal!
This andhra dish is perfect for dinner. With 878.2099999999999 calories and 25.72g of protein per serving, it's a muscle-gain option for your meal plan.
21gfat
1 tsp
Cumin Seeds
0.25 tsp Fenugreek Seeds (also known as methi dana)
1 sprig Curry Leaves (about 10-12 leaves)
0.75 tsp Turmeric Powder (divided)
1.75 tsp Red Chili Powder (divided, adjust to spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (or to taste)
2.5 cups Water (divided for tamarind and gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Tamarind Extract
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled eggs. Immediately transfer to an ice bath to stop cooking.
Once cool, peel the eggs and make 2-3 shallow diagonal slits on each one. This helps them absorb the gravy.
Soak the tamarind ball in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice. Strain the liquid and discard the solids. Set the tamarind water aside.
2
Shallow Fry the Eggs
Heat 2 tbsp of oil in a wide pan or kadai over medium heat.
Add 1/4 tsp of turmeric powder and 1/4 tsp of red chili powder to the hot oil.
Carefully place the slit boiled eggs in the pan. Fry for 3-4 minutes, turning gently, until they develop a light golden and slightly crispy skin. Remove the eggs and set them aside.
3
Prepare the Tempering (Tadka)
In the same pan, add the remaining 1 tbsp of oil.
Once the oil is hot, add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter for about 30 seconds.
Add the curry leaves and slit green chilies. Sauté for another 30 seconds until fragrant.
4
Build the Gravy Base
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the chopped tomatoes, salt, remaining 1/2 tsp turmeric powder, remaining 1.5 tsp red chili powder, and coriander powder. Mix well.
Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down, become mushy, and oil starts to separate from the masala.
5
Simmer the Pulusu
Pour the prepared tamarind water into the pan, along with 1.5 cups of plain water. Add the grated jaggery and stir until it dissolves.
Bring the gravy to a rolling boil over medium-high heat.
Gently slide the fried eggs into the boiling gravy.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the flavors to meld and the gravy to thicken slightly.
6
Garnish and Serve
Turn off the heat and stir in the garam masala.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving. This enhances the flavor. Serve hot with steamed rice.
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.
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, strain it into a bowl, and discard the fibrous solids.
In a medium pot, combine the chopped tomatoes with 2 cups of water. Bring to a boil and cook for 8-10 minutes until the tomatoes are very soft and their skins are loose.
Turn off the heat. Once the mixture is cool enough to handle, mash the tomatoes thoroughly directly in the pot using a potato masher or clean hands.
2
Simmer the Charu
To the pot with the mashed tomatoes, add the prepared tamarind extract, finely chopped onion, slit green chilies, rasam powder, turmeric powder, jaggery, and salt.
Pour in the remaining 2 cups of water and stir everything together well.
Bring the mixture to a rolling boil over medium-high heat. Once it boils, reduce the heat to low and let it simmer gently for 10-12 minutes for all the flavors to meld. Avoid a vigorous boil.
3
Prepare the Tempering (Tadka)
While the charu simmers, heat the oil in a small pan (tadka pan) over medium heat.
Reduce the heat to low-medium, cover the pan with a lid, and cook for 10-12 minutes, stirring every 3-4 minutes to prevent sticking.
Cook until the potatoes are tender. You can check by easily piercing one with a fork.
4
Crisp and Finish
Once the potatoes are cooked through, remove the lid and add the coriander powder.
Increase the heat to medium and cook uncovered for another 4-5 minutes, stirring gently and infrequently.
Allowing the potatoes to sit undisturbed for a minute at a time helps them develop a crispy, golden-brown crust.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with dal and rice.
Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the cumin seeds, broken dried red chilies, crushed garlic, and curry leaves. Sauté for 30-45 seconds until the garlic is fragrant and the leaves turn crisp.
Finally, add the hing, give it a quick stir for 2 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Serve
Carefully pour the hot tempering over the simmering charu. It will sizzle, releasing a beautiful aroma.
Stir in the freshly chopped coriander leaves.
Turn off the heat, cover the pot with a lid, and let the charu rest for at least 5-10 minutes to allow the flavors to infuse deeply.
Serve the Tomato Charu hot with steamed rice, papad, or as a light soup.
