Saturday, 23 January 2016

Kodi Guddu Pulusu / Andhra Egg Curry !

 Kodi Guddu Pulusu (Chicken Eggs in Tamarind Gravy) or best known as Andhra Egg Curry is a spicy, tangy and warm perfect for winters. Pulusu (Pulupu Kura)in Telugu means tangy/sour curry where Tamarind plays a major role along with a very little amount of Jaggery that imparts sweetness balancing the flavors very well.
I have already posted other pulusu recipe, Brinjal Pulusu where I have used baby Aubergines in place of eggs. Pulusu can be prepared with a various vegetables like Okra, Bitter Gourd or even Fish. 

  • 3 Eggs (Hardboiled and shells removed)
  • 2 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Fennel seeds / Cumin Seeds
  • a pinch of Asafoedita
  • 3 - 4 Cloves
  • 2 Small Onions
  • 2 Medium Tomatoes
  • 1 Sprig Curry leaves
  • 2 Green Chillis
  • 1 tbsp Ginger & Garlic (crushed  / paste)
  • salt as needed
  • 1/4 tsp Turmeric powder
  • 1 1/2 tsp Red chilli Powder
  • 2 tsp Coriander Powder
  • Tamarind (small lemon size) or 1 - 2 tbsp Tamarind paste
  • 1/2 tsp Jaggery
  • Coriander to garnish

  • Hard boil the eggs and remove their shells.
  • Soak the tamarind in warm water for 10 minutes and extract the juice.
  • In a vessel, heat oil and once hot add mustard seeds and fennel followed by Asafoedita, cloves.
  • Add onions and the crushed ginger and Garlic and saute them well in oil. Add curry leaves if you have,

  •  Chop on tomato finely, and puree one tomato.
  • Once the onions are browned slightly add the chopped tomatoes and saute till they becomes soft.
  • Then add the pureed tomatoes, and saute till raw smell fades.
  • Add the spice powders, salt and green chillis.

  •  Allow to cook without adding any water till the masala is well cooked and then add the tamarind extract. Add half to one cup water depending on the amount of water you used in tamarind extract.

  •  Close the vessel and in medium flame allow the curry to cook.
  • Meanwhile let's fry the eggs. Put 3 - 4 slits as shown around the eggs.

  •  Sprinkle some  chilli powder and turmeric, heat little oil in a small pan and fry the eggs till the outer part is slightly blistered and gets that gorgeous yellow hue from the turmeric.

  •  By now, the curry would have cooked well and the raw smell of tamarind should be faded, making the curry a little thicker too.
  • Now add the jaggery give a mix, and then add the fried eggs to the curry, close and simmer for 4 - 5 minutes.
  • Turn off stove and garnish with coriander leaves.

  • Frying eggs is optional, it only makes the outer slightly crisp and adds the yellow hue to the eggs giving it an appealing look. So you can also just add the eggs to the curry making few slits. 
  • Adjust spices and tamarind as per taste. Andhra curries are supposed to be spicy and pulusu is tangy, so don't reduce them so much.
  • I like the flavor of fennel, you can just add cumin in place of fennel.
  • Both the tomatoes can be either fully chopped or both pureed. I wanted the tomatoes to be slightly mushy and visible, at the same time wanted the gravy to be thick. So I chopped one and pureed one. Its upto you how you want them in the curry.
  • Adding jaggery doesn't make the curry sweet, right amount of jaggery balances the flavors (esp the tanginess) and takes the taste of curry to a different level.
  • Serve with hot rice or  rotis.
  • If you are interested in more egg recipes, do check these Egg Biriyani and Chettinad Egg Curry

With Love,