Andhra Egg Pulusu

Pulusu is an Andhra recipe of a tangy tamarind sauce. Veggies, Mushrooms can be cooked in this tangy Pulusu gravy. Today I am sharing my take on Andhra Pulusu with eggs.

Ingredients:
Eggs - 6
Onion - 1 big
Tomatoes - 2 medium
Cumin Seeds/Jeera - 1 tsp
Fenugreek Seeds/Methi Seeds - 1/4 tsp
Coriander Seeds/Dhane - 1 1/2 tsp
Curry Leaves/Kadipata - a sprig
Turmeric/Haldi - 1/4 tsp
Garlic - 4 big cloves
Coriander/Cilantro Leaves - few sprigs
Tamarind/Imli/Chinch - about 2 tbsp
Cayenne Pepper/Red Chilli Powder - 1/4 tsp
Black Pepper Powder - 1/4 tsp
Green Chilli Paste - 1/2 tsp
Jaggery/Gud/Gul - 1/2 tsp (optional)
Salt
Oil

How to prepare Andhra Egg Pulusu Curry:

• Boil eggs in 6 - 8 cups water for about 15 minutes. Peel them after cooling completely and make slits with a knife.
• Finely chop onions and cilantro. Puree the tomatoes and tamarind, add little water if required. Crush the peeled garlic cloves. Grind the coriander seeds to a fine powder. Pat the curry leaves dry.
• Heat about 2 tsp oil in a pan. Add cumin seeds, fenugreek seeds, crushed garlic cloves and curry leaves. Saute for a minute or two. Add onions, little salt, black pepper powder and saute till onions turn slightly brown.
• Now add coriander powder, turmeric and cayenne pepper and saute for few minutes. Add tomato puree and green chilli paste. Cook for about 5 minutes or till oil starts separating.
• Now add 1/2 cup water, salt, jaggery and boiled eggs. Mix and cook it covered for 5 minutes. Taste for salt and cook till you get the desired consistency. Add more tamarind if you like it more tangy. Garnish with cilantro and serve Egg Pulusu with roti.