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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 staple in South Indian homes and pairs perfectly with hot rice.
For 4 servings
Prepare Tamarind and Eggs
Temper the Spices (Tadka)
Sauté Aromatics
Build the Gravy Base
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 staple in South Indian homes and pairs perfectly with hot rice.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 327.2 calories per serving with 15.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Pulusu
Add Eggs and Finish
Rest and Serve
Add 1/4 cup of thick coconut milk at the end of cooking for a richer, creamier gravy. Reduce the heat to low and simmer for 2-3 minutes, but do not boil after adding it.
Incorporate vegetables like drumsticks, brinjal (eggplant), or shallots. Add them along with the onions and cook until tender before adding the tamarind water.
For extra heat and a thicker base, grind a paste of 1 tsp poppy seeds, 4-5 cashews, and 1-2 extra dried red chilies. Add this paste along with the powdered spices.
Eggs are an excellent source of complete protein, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The spices used, such as turmeric (with curcumin) and cumin, contain powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Tamarind is known to have mild laxative properties and can aid digestion. Spices like fenugreek and cumin also support gut health and can help alleviate indigestion.
One serving (approximately 2 eggs with gravy) contains around 350-400 calories, depending on the amount of oil used. It's a balanced meal component when served with rice.
Yes, it can be a healthy dish. Eggs provide high-quality protein and essential nutrients. The spices have anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil and salt.
While onions and garlic are key to the traditional flavor, you can make a 'satvik' version. Skip them and add a pinch of asafoetida (hing) to the tempering for flavor. The gravy's consistency will be slightly thinner.
If you don't have tamarind, you can use 2 tablespoons of tamarind paste. Alternatively, for a different tangy flavor, you can use the juice of 1 large lemon or 2-3 finely chopped sour tomatoes (in addition to the regular tomatoes), but the authentic 'pulusu' taste comes from tamarind.
You can store leftover Kodi Guddu Pulusu in an airtight container in the refrigerator for up to 2-3 days. The flavors often improve the next day.
If the gravy is too tangy, you can balance it by adding a little more jaggery or a pinch of sugar. You can also add a splash of water or a tablespoon of coconut milk to dilute the sourness.
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