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Tuesday, July 26, 2011

Egg Pulusu ( Egg-Tamarind Curry )

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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