Guddu Pulusu

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

Cuisines we love