A classic Andhra egg curry featuring hard-boiled eggs simmered in a tangy and spicy tamarind gravy. This flavorful dish, balanced with a hint of jaggery, is a perfect pairing for steamed rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup(One serving contains 2 eggs with approximately 1 cup of pulusu gravy.)
328cal
15gprotein
21gcarbs
Ingredients
8 pcs Eggs
25 g Tamarind (seedless, about the size of a small lime)
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 classic Andhra-style crispy okra stir-fry that's delightfully crunchy and spiced just right. This simple side dish, known locally as Bendakaya Vepudu, comes together quickly and is the perfect way to enjoy okra without any sliminess.
About Guddu Pulusu, Steamed Basmati Rice and Bendakaya Fry
Tangy poached egg curry with crispy okra fry & rice - a protein-packed and soul-satisfying treat!
This andhra dish is perfect for dinner. With 767.9799999999999 calories and 24.17g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
10 leaves Curry Leaves
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
1 tbsp Jaggery (grated or powdered)
1.5 tsp Salt (or to taste)
2 cup Water (divided for soaking tamarind and for the gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs & Tamarind (15 minutes)
Place eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them. Drain the hot water and run cold water over the eggs to cool them down.
Once cool enough to handle, peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy. Set aside.
While the eggs are boiling, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp well to extract its essence into the water. Strain this liquid through a fine-mesh sieve, discarding the solids. This is your tamarind extract.
2
Temper and Sauté Aromatics (7 minutes)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add the cumin seeds and fenugreek seeds, and sauté for about 20 seconds until they become fragrant. Be careful not to burn the fenugreek seeds.
Add the curry leaves and asafoetida. Immediately follow with the finely chopped onions and slit green chilies.
Sauté the onions for 5-6 minutes, stirring occasionally, until they turn soft and translucent.
Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
3
Build the Masala Base (8 minutes)
Add the finely chopped tomatoes to the pan. Cook for 6-7 minutes, stirring frequently, until they break down and become soft and mushy.
Add all the spice powders: turmeric powder, red chili powder, and coriander powder. Mix everything well and cook for 1-2 minutes until the spices are fragrant and you see oil separating from the masala at the edges.
4
Simmer the Pulusu (10 minutes)
Pour the prepared tamarind extract into the pan, along with the remaining 1 cup of water. Add the grated jaggery and salt.
Stir well to combine and dissolve the jaggery. Bring the mixture to a vigorous boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let the pulusu simmer for 8-10 minutes. This step is crucial for the flavors to meld and the raw taste of tamarind to cook off.
5
Finish the Curry (5 minutes)
Gently slide the slit hard-boiled eggs into the simmering gravy. Stir gently to coat the eggs.
Cover the pan again and let it cook on low heat for another 5 minutes. This allows the eggs to soak up the tangy and spicy flavors of the pulusu.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving for the best flavor.
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.
500 g Okra (Also known as Bendakaya. Use young, tender pods.)
3 tbsp Vegetable Oil (Or any neutral cooking oil.)
1 pcs Onion (Medium-sized, finely chopped.)
4 pcs Garlic Cloves (Crushed or minced.)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal (Split black gram lentils.)
1 tsp Chana Dal (Split Bengal gram lentils.)
2 pcs Dried Red Chillies (Broken in half.)
12 pcs Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference.)
1 tsp Salt (Adjust to taste.)
1 tbsp Lemon Juice (Freshly squeezed.)
Instructions
1
Prep the Okra: Wash the okra thoroughly. Pat them completely dry with a clean kitchen towel or let them air dry for an hour. This step is critical to prevent a slimy texture. Once bone dry, trim the top and tail of each okra and chop them into 1/4-inch thick rounds.
2
Temper the Spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely. Then, add cumin seeds, urad dal, and chana dal. Sauté for about a minute until the dals turn a light golden brown.
3
Sauté Aromatics: Add the broken dried red chillies and curry leaves, and sauté for a few seconds until fragrant. Immediately add the finely chopped onion and crushed garlic. Sauté for 3-4 minutes until the onions become soft and translucent.
4
Cook the Okra: Add the chopped okra to the pan, spreading it in a single layer as much as possible. Mix gently to coat with the tempering. Cook uncovered on a medium-low flame for 15-20 minutes, stirring occasionally (every 4-5 minutes). The initial sliminess will disappear, and the okra will start to shrink and become crisp. Avoid over-stirring.
5
Add Spices and Salt: Once the okra is well-cooked, tender, and crispy at the edges, reduce the heat to low. Add the turmeric powder, red chili powder, and salt. Gently toss everything together to ensure the okra is evenly coated with the spices. Cook for another 2 minutes.
6
Finish and Serve: Turn off the heat. Squeeze the fresh lemon juice over the fry and give it a final mix. Serve the Bendakaya Fry hot as a side dish with steamed rice and sambar, dal, or rasam.
