Egg Tamarind Curry
Hard-boiled eggs simmered in a tangy, spicy tamarind gravy. This South Indian classic, known as Puli Kulambu or Pulusu, is packed with flavor and pairs perfectly with steamed rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Eggs and Tamarind Pulp
- b.Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil.
- c.Drain the hot water, run cold water over the eggs to cool them, then peel and set aside.
- d.While eggs are boiling, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly, then strain the liquid through a fine-mesh sieve. Discard the solids and keep the tamarind extract.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, broken dried red chilies, and curry leaves. Sauté for 30-40 seconds until fragrant.
- d.Add hing, followed by the finely chopped onions. Sauté for 6-8 minutes until the onions turn soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Gravy Base
- b.Add the chopped tomatoes and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and become mushy.
- c.Lower the heat and add all the spice powders: turmeric, red chili, coriander, and cumin powder. Stir continuously for 1 minute until the spices are aromatic and the oil starts to separate from the masala.
- 4
Step 4
- a.Simmer the Curry
- b.Pour in the prepared tamarind extract, the remaining 1 cup of water, salt, and grated jaggery. Stir everything together well.
- c.Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes. This allows the flavors to meld and the raw taste of tamarind to cook off.
- d.While the curry simmers, gently make 2-3 shallow slits on each boiled egg with a knife. This helps them absorb the gravy.
- 5
Step 5
- a.Add Eggs and Finish
- b.Carefully add the slit eggs to the simmering gravy. Gently stir to coat the eggs.
- c.Continue to simmer for another 5 minutes, allowing the eggs to soak up the flavors of the curry.
- d.Sprinkle the garam masala over the top and give it a final, gentle stir.
- e.Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or idiyappam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use traditional Indian sesame oil (gingelly oil) for the tempering.
- 2Making slits in the boiled eggs is crucial for them to absorb the tangy and spicy flavors of the gravy.
- 3Don't skip the jaggery; it's essential to balance the sourness of the tamarind and the heat from the spices.
- 4For extra texture, you can lightly fry the boiled eggs in 1 teaspoon of oil with a pinch of turmeric and chili powder before adding them to the curry.
- 5Simmering the gravy on low heat is key to developing deep flavors and preventing the oil from separating too much.
- 6This curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Vegetable Addition
Add vegetables like drumsticks (murungakkai), small onions (shallots), or brinjal (eggplant) along with the onions for a more wholesome curry.
Creamier GravyCreamier Gravy
For a richer, less tangy version, add 1/4 cup of coconut milk at the very end of cooking. Simmer for just a minute after adding, but do not boil.
Vegetarian VersionVegetarian Version
Replace the eggs with fried paneer cubes, boiled chickpeas, or fried tofu for a delicious vegetarian alternative.
Spice BlendSpice Blend
Instead of individual spice powders, you can use 2-3 teaspoons of a good quality Sambar powder for a different but equally authentic flavor profile.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Antioxidant Powerhouse
Tamarind is rich in polyphenols, which act as antioxidants to protect the body against oxidative stress. Turmeric adds curcumin, a potent anti-inflammatory compound.
Aids Digestion
Tamarind has been traditionally used to aid digestion. Spices like cumin, fenugreek, and hing in the tempering can also support a healthy digestive system.
Frequently asked questions
One serving of Egg Tamarind Curry contains approximately 350-400 calories, primarily from the eggs and oil. The exact count can vary based on the size of the eggs and the amount of oil used.