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A tangy and spicy one-pot rice dish from Andhra, where rice is cooked in a flavorful tamarind gravy with hard-boiled eggs. A comforting and satisfying meal that comes together beautifully.
For 4 servings
Preparation (15 minutes)
Sauté the Masala Base (10 minutes)
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A tangy and spicy one-pot rice dish from Andhra, where rice is cooked in a flavorful tamarind gravy with hard-boiled eggs. A comforting and satisfying meal that comes together beautifully.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 477.43 calories per serving with 13.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rice (15 minutes)
Rest and Serve (5 minutes)
Replace the eggs with cubed paneer, fried potatoes, or a mix of vegetables like drumsticks, brinjal (eggplant), and carrots. Add them along with the tomatoes.
Use boneless chicken pieces or shrimp instead of eggs. Sauté the protein with the onions until lightly browned before adding the tomatoes and spices.
Increase the number of green chillies and add 1/4 teaspoon of black pepper powder along with the other spices for an extra kick.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Tamarind, tomatoes, and spices like turmeric are packed with antioxidants that help combat oxidative stress and inflammation in the body.
The carbohydrates from the rice provide a steady source of energy, making this a fulfilling and satisfying meal that keeps you powered for hours.
Yes, it can be part of a balanced diet. It provides a good mix of carbohydrates from rice for energy, high-quality protein from eggs for muscle repair, and various vitamins and minerals from the spices, tomatoes, and onions. To make it healthier, you can use brown rice and control the amount of oil.
One serving of Egg Pulusu Annam (approximately 1.5 cups or 345g) contains around 450-500 calories, depending on the type of rice and amount of oil used.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop with a splash of water to prevent it from drying out.
Absolutely. To reduce the spice level, decrease the amount of red chili powder and use milder green chillies or remove their seeds before slitting them.
Yes, while Sona Masuri is traditional, you can use Basmati rice. If using Basmati, you might need to slightly adjust the water-to-rice ratio, typically using 1.5 cups of water for every 1 cup of rice.