Guddu Pulusu
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Eggs & Tamarind (15 minutes)
- b.Place eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them. Drain the hot water and run cold water over the eggs to cool them down.
- c.Once cool enough to handle, peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy. Set aside.
- d.While the eggs are boiling, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp well to extract its essence into the water. Strain this liquid through a fine-mesh sieve, discarding the solids. This is your tamarind extract.
- 2
Step 2
- a.Temper and Sauté Aromatics (7 minutes)
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
- c.Add the cumin seeds and fenugreek seeds, and sauté for about 20 seconds until they become fragrant. Be careful not to burn the fenugreek seeds.
- d.Add the curry leaves and asafoetida. Immediately follow with the finely chopped onions and slit green chilies.
- e.Sauté the onions for 5-6 minutes, stirring occasionally, until they turn soft and translucent.
- f.Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
- 3
Step 3
- a.Build the Masala Base (8 minutes)
- b.Add the finely chopped tomatoes to the pan. Cook for 6-7 minutes, stirring frequently, until they break down and become soft and mushy.
- c.Add all the spice powders: turmeric powder, red chili powder, and coriander powder. Mix everything well and cook for 1-2 minutes until the spices are fragrant and you see oil separating from the masala at the edges.
- 4
Step 4
- a.Simmer the Pulusu (10 minutes)
- b.Pour the prepared tamarind extract into the pan, along with the remaining 1 cup of water. Add the grated jaggery and salt.
- c.Stir well to combine and dissolve the jaggery. Bring the mixture to a vigorous boil.
- d.Once boiling, reduce the heat to low, cover the pan with a lid, and let the pulusu simmer for 8-10 minutes. This step is crucial for the flavors to meld and the raw taste of tamarind to cook off.
- 5
Step 5
- a.Finish the Curry (5 minutes)
- b.Gently slide the slit hard-boiled eggs into the simmering gravy. Stir gently to coat the eggs.
- c.Cover the pan again and let it cook on low heat for another 5 minutes. This allows the eggs to soak up the tangy and spicy flavors of the pulusu.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving for the best flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Making slits in the eggs is crucial for them to absorb the tangy and spicy gravy.
- 2Do not skip the jaggery; it perfectly balances the sourness of the tamarind and the heat from the chilies.
- 3Be careful with fenugreek seeds as adding too many can make the curry bitter.
- 4For a thicker consistency, mix 1 teaspoon of rice flour with 2 tablespoons of water to form a slurry and add it to the simmering gravy.
- 5This curry tastes even better the next day as the flavors have more time to meld together.
- 6Serve Guddu Pulusu hot with steamed white rice for an authentic Andhra meal.
Adapt it for your goals.
Add Vegetables
Enhance the curry by adding vegetables like drumsticks (murungakkai), pearl onions (sambar onions), or small brinjals along with the tomatoes. Adjust cooking time accordingly.
Creamier VersionCreamier Version
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.
Spicier KickSpicier Kick
For extra heat, increase the amount of red chili powder or add a pinch of garam masala along with the other spice powders.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Source of Antioxidants
Tamarind and tomatoes are rich in antioxidants like polyphenols and lycopene, which help protect the body's cells from damage caused by free radicals.
Anti-inflammatory Properties
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.
Aids Digestion
Spices like cumin, fenugreek, and asafoetida are traditionally used in Indian cuisine to support digestive health, reduce gas, and improve gut function.
Frequently asked questions
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.