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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 perfect pairing for steamed rice.
For 4 servings
Prepare Eggs & Tamarind (15 minutes)
Temper and Sauté Aromatics (7 minutes)
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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 perfect pairing for steamed rice.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 328.36 calories per serving with 15.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala Base (8 minutes)
Simmer the Pulusu (10 minutes)
Finish the Curry (5 minutes)
Enhance the curry by adding vegetables like drumsticks (murungakkai), pearl onions (sambar onions), or small brinjals along with the tomatoes. Adjust cooking time accordingly.
For a richer, milder gravy, add 1/4 cup of thin coconut milk during the last 5 minutes of simmering. Do not boil after adding coconut milk.
For extra heat, increase the amount of red chili powder or add a pinch of garam masala along with the other spice powders.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Tamarind and tomatoes are rich in antioxidants like polyphenols and lycopene, which help protect the body's cells from damage caused by free radicals.
The use of turmeric provides curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Spices like cumin, fenugreek, and asafoetida are traditionally used in Indian cuisine to support digestive health, reduce gas, and improve gut function.
One serving of Guddu Pulusu (approximately 355g) contains around 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, Guddu Pulusu can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The gravy contains beneficial spices like turmeric and fenugreek. To make it healthier, you can reduce the amount of oil used.
Yes, for a 'satvik' or no-onion-no-garlic version, you can skip the onions and ginger-garlic paste. The flavor profile will be different but still delicious, with the tamarind and spices taking center stage.
If you don't have jaggery, you can use an equal amount of brown sugar or a teaspoon of white sugar. The goal is to add a hint of sweetness to balance the tanginess of the tamarind.
Guddu Pulusu can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.
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 tablespoon of rice flour slurry to dilute the sourness and thicken the gravy slightly.