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Guddu Pulusu

Name: Guddu Pulusu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 4 pcs egg (hard-boiled, peeled); 2 tbsp oil; 0.5 tsp mustard seeds; 1 pinch fenugreek seeds; 0.5 tsp cumin seeds; 2 pcs dried red chili; 8 pcs curry leaves; 2 pcs onion (large, finely sliced); 2 pcs green chili (slit lengthwise); 1 tsp ginger-garlic paste; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 30 g tamarind (seedless, soaked in 1 cup warm water and pulp extracted); 0.5 tsp salt; 1 tsp jaggery (grated, optional); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(72)

TASTE SCORE

8/10

A tangy, spicy Andhra-style egg curry where hard-boiled eggs swim in a rich tamarind-based gravy. The deep, earthy heat from toasted fenugreek and mustard seeds pairs beautifully with the slight sweetness of caramelized onions, making this a comforting home-style dish best mopped up with steamed rice or roti.

PREP

10m

COOK

25m

SERVES

ONE SERVING CONTAINS 2 EGGS WITH APPROXIMATELY 1 CUP OF PULUSU GRAVY.

191 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the boiled eggs and tamarind extract.
1.Boil eggs in water for 10 minutes until hard-boiled. Cool, peel, and prick lightly with a fork for the gravy to seep in.
2.Soak tamarind in 1 cup warm water for 10 minutes. Squeeze and extract the pulp, discarding fibers.
temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 sec).
3.Add fenugreek seeds, cumin seeds, dried red chilies, and curry leaves. Fry until fragrant, about 30 seconds.
saute · ~10 min
Caramelize the onions and add aromatics.
1.Add sliced onions and slit green chilies. Sauté until the onions turn deep golden brown (8-10 min).
2.Stir in ginger-garlic paste and cook until the raw smell fades, about 1 minute.
3.Add turmeric powder, red chili powder, and coriander powder. Mix well and sauté for 30 seconds.
TIPTake your time caramelizing the onions — the deep brown color adds a natural sweetness that balances the tamarind's tang.
simmer · ~10 min
Simmer the tamarind gravy.
1.Pour in the tamarind extract and salt. Stir well.
2.Add 1/2 cup more water for desired consistency. Bring to a boil.
3.Reduce heat and simmer uncovered for 8-10 minutes until the raw tamarind smell disappears and the gravy thickens slightly.
simmer · ~7 min
Add boiled eggs and finish the dish.
1.Gently slide in the boiled eggs. Add the jaggery.
2.Simmer for another 5-7 minutes, spooning gravy over the eggs so they absorb the flavors.
3.Taste and adjust salt or jaggery as needed. The gravy should be tangy with a subtle sweet aftertaste.
garnish
Garnish with fresh coriander leaves and serve hot.
1.Turn off heat. Sprinkle chopped coriander leaves on top.
2.Let the dish rest for 5 minutes before serving so the eggs soak up more flavor.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the boiled eggs with a fork before adding to the gravy so they soak up the tangy tamarind flavors.
2
Caramelize the onions until deep golden brown — this natural sweetness balances the sharpness of tamarind.
3
Toast the fenugreek seeds just until fragrant; overcooking makes them bitter.
4
Simmer the tamarind gravy until the raw sour smell fades, about 8-10 minutes, for a mellow tang.
5
Let the dish rest for 5 minutes after cooking so the eggs absorb more gravy.
6
Store leftovers in the fridge for up to 2 days; the flavors deepen overnight.

RECIPE VARIATIONS