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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.
For 4 servings
Prepare Eggs & Tamarind Extract
Prepare the Tempering (Tadka)
Sauté Aromatics & Build Masala
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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.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 328.27 calories per serving with 15.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Pulusu
Add Eggs and Finish
Rest and Serve
Replace eggs with boiled vegetables like drumsticks, brinjal (eggplant), or bottle gourd for a delicious vegetable pulusu.
For a milder, creamier taste, add 2-3 tablespoons of thick coconut milk at the very end of cooking. Note that this is not the traditional Andhra style.
Add pre-fried sun-dried lentil dumplings (vadiyalu) to the simmering gravy for the last 5-7 minutes of cooking for extra texture and flavor.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The spices used, such as turmeric and cumin, along with antioxidant-rich tamarind, have anti-inflammatory properties that help strengthen the immune system.
Tamarind is known to have mild laxative properties, while spices like cumin and fenugreek can aid in digestion and improve overall gut health.
One serving of Andhra Egg Pulusu contains approximately 280-320 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.
Yes, it is a relatively healthy and balanced dish. Eggs provide high-quality protein, tamarind is rich in antioxidants, and spices like turmeric have anti-inflammatory benefits. It is best enjoyed in moderation as part of a balanced meal with rice.
Absolutely. For a version without onion and garlic, simply skip them and add a pinch of asafoetida (hing) to the hot oil during tempering. The taste will be different but equally delicious.
You can substitute jaggery with an equal amount of brown sugar or regular sugar. However, jaggery imparts a unique, earthy sweetness that is traditional and highly recommended for this dish.
If the gravy is too tangy, you can balance it by adding a little more jaggery or sugar. You can also add a splash of water or a slurry of 1 teaspoon of rice flour mixed with 2 tablespoons of water to thicken the gravy and mellow the sourness.