Kodi Gudu Pulusu – Boiled Eggs In Tamarind Gravy

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Pulusu in Telugu means ‘pulupu kura’ meaning sour curry. Tamarind pulp (Chintapandu) is the main ingredient in Andhra pulupu kurallu which gives the dish a tangy flavour. Jaggery or sugar is also used in some of the pulupu dishes which imparts a sweet and sour flavour to the dish. Andhra cuisine consists of at least one such gravy dish as part of a regular meal, ike Pappu (lentil) Pulusu, Menthi (Fenugreek) Pulusu, Pesara Pappu (Split yellow moong dal) Pulusu, Kaakarakaaya (bitter gourd) Pulusu, Bhendakaaya (Ladies finger) Pulusu, Chepa (fish) Pulusu. Any vegetable or meat cooked in a sweet and sour gravy is generally called “Pulusu”. Mind you, not all dishes call for jaggery or sugar. You can use most vegetables to prepare pulusu like lady’s finger, egg plants, gherkins, bitter gourd, bottle gourd. Well, the list can go on, the choice is yours.

I am using eggs in today’s dish. Eggs are a regular in my kitchen and had earlier posted ‘bagara anda masala’ (eggs cooked in rich creamy sauce), a North Indian dish. ‘Gudu (egg) Pulusu’ is a typical Andhra dish where boiled eggs are cooked in onions and tamarind gravy and tempered with mustard seeds, methi seeds, garlic and curry leaves. It’s generally served with hot rice but it goes well with rotis too.

Ingredients:

6 boiled eggs make slits along the length of each egg and lightly fry them in 1 tbsp oil with a pinch of turmeric for approx 1-2 mts
2 onions chopped finely
3-4 green chillis slit length-wise
1 tsp red chilli powder
big pinch of turmeric pwd
3/4 tsp coriander pwd
1/4 tsp cumin pwd
1 tomato chopped (optional)
1 big lemon sized tamarind (soaked in warm water and pulp extracted) or 2-3 tbsp of tamarind paste (this can vary according to the amount of tang you want)
1/2 tsp sugar or jaggery
2 cups water
chopped coriander leaves for garnish
2 tbsp oil

For tempering: 1/4 tsp mustard seeds, big pinch of methi seeds (fenugreek seeds), 3 flakes crushed garlic and few curry leaves

Heat oil in a vessel and mustard seeds and let them splutter. Now add methi seeds, curry leaves and fry for few seconds till methi turns brown. Add garlic and let it fry for 5 seconds. Don’t brown the garlic, lightly fry it.
Add chopped onions and green chillies and fry till they turn light brown.
Now add chilli pwd, turmeric pwd, coriander pwd and cumin pwd, mix well and saute for few seconds.
Add chopped tomatoes and fry for 4-5 mts.
Add tamarind extract and 2 cups of water and bring to a boil. Add salt and sugar and reduce heat and let it simmer for 2-3 mts. Add the boiled and fried eggs and let it cook in the gravy for 10-15 minutes or till you get the required gravy consistency.
Garnish with chopped coriander leaves. Serve this hot steamed rice or rotis.

Kodi Gudu Pulusu – Boiled Eggs In Tamarind Gravy

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  eggs

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29 thoughts on “Kodi Gudu Pulusu – Boiled Eggs In Tamarind Gravy

  1. I’m just amazed by your site, sailu ๐Ÿ™‚ I’ve always been fond of Indian spices and curious about the application of ayurvedic principles. I’ll be sure to be back many times to visit. Thanks for dropping by my place

    –Nerissa

  2. Hi Sailu,

    Never heard any thing like your dishes – looks good but what is the taste like with a tamarind extract?

  3. Thanks for dropping by,Nerissa.

    Your most welcome,Melissa.

    Dawna,believe me,the eggs taste great in this tangy gravy.

    CJ,it’s got a sweet-tangy flavour..the sweetness is from the onions and tamarind gives the tangy flavour.

    Thanks for dropping by,Dieter.You sure will love the taste..:)

  4. Sailu,
    I am also from Andhra. This recipe is very yummy, I know how it tastes, this my favorite dish from my childhood, my mom use to prepare and I use to eat & enjoy

    Madhu…….

  5. I suppose, this blog is maintained by Sailu.
    All I have to say,…. you are God sent!!
    I am single and just hired a maid and wanted to get her to cook good, Andhra food, which I can’t get outside and she has no clue of, since she is Philipino! These recipes are same as what my late mom used to cook at home and I used to enjoy.

    Thank you sooooo much, for sharing these wonderful recipes and bringing back good food and memories into my life!

  6. Also, you probably have no idea, how happy, you are making us folks, who live overseas and have to put up with filthy Andhra food, besides missing mom’s food. Thank You!

  7. Hi Sailu,
    I am also from Andhra. I love to cook your recpies.they are so yummy and being far away from India they even taste better. I enjoyyour site and the way you present the whole thing. All the best.

  8. Pingback: Lick My Spoon» 100 Ways to Crack an Egg, from Endless Simmer
  9. Dear Sailu….
    Really a great site and great recipies. I have tried so many from ur site and they are just fabulous.

    Please update more of all possible recipies.

    more of cauliflower recipeis…..

    Credit goes to u for all the weight i have put on ๐Ÿ™‚

  10. Hi Sailu,

    Very Nice Recipe. I tried most of your recipeis. They turned out great. thank you very much. keep posting new recipeis……

  11. Hi Sailu,

    Very Nice Recipe. I tried most of your recipes. They turned out great. Thank you very much. Keep posting new recipes…

  12. Hellow Sailu,
    People like you are required to the society inorder to spread the knowldege of cooking especially for youngsters.
    Diwakar Puli.

  13. Hellow Sailu,
    People like you are required to the society inorder to spread the knowldege of cooking especially for youngsters.
    Diwakar Puli.

  14. Hi,
    I have been dumb enough to use 2 tbsp tamarind paste. It became a thick tamarind sauce. Eating the same :). Bachelor’s fate!
    Rgds
    Kumar.

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