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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
Prepare Eggs and Tamarind Pulp
Sauté Aromatics
Build the Gravy Base
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 325.98 calories per serving with 15.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Add Eggs and Finish
Add vegetables like drumsticks (murungakkai), small onions (shallots), or brinjal (eggplant) along with the onions for a more wholesome curry.
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.
Replace the eggs with fried paneer cubes, boiled chickpeas, or fried tofu for a delicious vegetarian alternative.
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.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Tamarind is rich in polyphenols, which act as antioxidants to protect the body against oxidative stress. Turmeric adds curcumin, a potent anti-inflammatory compound.
Tamarind has been traditionally used to aid digestion. Spices like cumin, fenugreek, and hing in the tempering can also support a healthy digestive system.
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.
Yes, it can be a healthy dish. Eggs provide high-quality protein and essential nutrients. Tamarind and spices like turmeric offer antioxidant and anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil and salt.
Absolutely. If you're using tamarind paste or concentrate, use about 1 to 1.5 tablespoons. Mix it with 1 cup of warm water before adding it to the curry.
If the curry is too tangy, you can balance it by adding a little more grated jaggery or a pinch of sugar. A splash of coconut milk can also help mellow out the sourness.
You can store leftover Egg Tamarind Curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day.
Yes, for a no-onion, no-garlic version, simply skip them. You might want to add a little extra hing (asafoetida) to compensate for the flavor. The consistency of the gravy will be slightly thinner.