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.