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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.

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By sailu • Jan 7th, 2006 • Category: All Recipes, Andhra Recipes, Curries & Gravies, Egg Recipes

22 Responses »

  1. thediningdica on January 8th, 2006 at 12:16 am:

    I’m just amazed by your site, sailu :) 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. Melissa CookingDiva on January 8th, 2006 at 1:57 am:

    Dear Sailu, those are very good looking boiled eggs! I have never tried this recipe, but I love tamarind and it happens to grow everywhere here in Panama. Thanks for the recipe, hugs!
    Melissa

  3. Dawna on January 8th, 2006 at 3:15 am:

    I love tamarind. I don’t use it nearly enough! This looks delicious, Sailu.

  4. CJ's Food & Discovery on January 8th, 2006 at 7:41 am:

    Hi Sailu,

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

  5. dieter on January 8th, 2006 at 7:45 am:

    IF this dish tastes as good as it looks I will be very pleased. I will come back to this site often i think , well done

  6. sailu on January 8th, 2006 at 8:48 am:

    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..:)

  7. Lera on January 8th, 2006 at 1:31 pm:

    Picture looks great :)

  8. Sury on January 9th, 2006 at 7:50 pm:

    As an egg lover, I just have to make this! Looks and sounds lip-smacking. Thanks for sharing these wonderful recipes, Sailu!

  9. Garam Masala on January 9th, 2006 at 8:09 pm:

    Hey there Sailu,

    This looks delicious! Nice twist on the egg curry I always seem to make. Besides, I love tamarind!

  10. Anonymous on February 1st, 2006 at 5:22 pm:

    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…….

  11. sailu on February 1st, 2006 at 7:10 pm:

    Thanks Lera,GM and Sury.

    Thanks for dropping by,Madhu..:).I am glad this dish brought home some childhood memories

  12. SaltnPepper on March 17th, 2006 at 9:03 am:

    hi Sailu,
    i have seen ur gudlapulusu.
    i will also try in ur method and post u soon.
    vineela

  13. Tweety on April 11th, 2006 at 11:24 pm:

    I feel soo happy thrilled and happy when I see some of my favourite Mom’s dishes displayed in blogs. This is one of them :)

  14. Kodi Guddu Munagakaaya Kura ~ Egg - Drumstick Curry Indian Food & Andhra Recipes from Sailu’s Kitchen on May 30th, 2007 at 6:35 am:

    [...] curry is possibly one of my favorite combination of eggs and drumsticks, only after Egg pulusu though.:) I have an overabundance of drumsticks, fresh from the backyard garden and have been using [...]

  15. Raj Sajja on November 21st, 2007 at 4:00 am:

    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!

  16. Raj Sajja on November 21st, 2007 at 4:03 am:

    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!

  17. Raj Sajja on November 21st, 2007 at 4:03 am:

    You should write a book.

  18. sandhya on May 4th, 2008 at 1:56 am:

    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.

  19. Lick My Spoon» 100 Ways to Crack an Egg, from Endless Simmer on April 17th, 2009 at 2:09 am:

    [...] – No Fuss Baked Eggs The Kitchn – Corn and Eggs Sailus Kitchen – Kodi Gudu Pulusu (Boiled Eggs in Tamarind Gravy) Buff Chickpea – Pisto Manchego with Eggs [...]

  20. Namrata on June 1st, 2009 at 10:56 am:

    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 :)

  21. harika on December 16th, 2009 at 4:34 pm:

    Hi Sailu,

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

  22. harika on December 16th, 2009 at 4:36 pm:

    Hi Sailu,

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

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