Egg Pulusu (Telugu) or Egg Puli (Tamil) is a curry made of boiled eggs cooked in the tamarind gravy.Ingerdients:
- Boiled Eggs - 4
- Finely Chopped Onions - 1
- Ginger-Garlic Paste - 1 tsp
- Tamarind Extract - 1/2 cup
- Jaggery - 1 small cube
- Mustard Seeds - 1/4 tsp
- Red Whole Chili - 1
- Hing - 1 pinch
- Curry Leaves - few
- Coriander Powder - 1/2 tsp
- Cumin Powder - 1/2 tsp
- Red Chili Powder - 1/4 tsp or to taste
- Fenugreek Seeds (methi seeds )- 6-8
- Salt - to taste
- Turmeric Powder - 1/4 tsp
- Oil - 2 tbsp
- Water - as needed
- Chopped Cilantro - for garnishing
Directions :
- Boil the eggs, peel them and keep aside.
- Soak tamarind in water for 20 minutes. Squeeze the tamarind juice out of it. Keep aside.
- In a heavy bottom pan, heat oil, add mustard seeds, let them splutter, then add fenugreek seeds ,whole chili, hing, curry leaves. Let it saute for 30 seconds.
- Add Chopped onions and ginger garlic paste. Cook till onions turn brownish.
- If the onion paste is getting too dry, add little water to it .
- Add turmeric powder, coriander powder, cumin powder, red chili powder and mix well.
- Add tamarind juice and a cup of water. Add salt to taste
- Add jaggery. If you do not have jaggery, it can be replaced with 1 tsp of sugar. ( In south Indian recipes, wherever we use tamarind, we also use jaggery , they both usually go hand in hand )
- Make 2-3 cuts on the boiled eggs and add them into this gravy. We make those cuts so that eggs can absorb the masala .
- Cover it and let it cook on low-medium flame, for 10-15 minutes stirring occasionally.
- Garnish with chopped cilantro.
- Serve hot with any kind of rice.
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