Meals · Andhra Pradesh

Kodi Guddu Pulusu

Boiled eggs, scored and pan-fried, then simmered in a sweet-sour tamarind and onion gravy.

Prep 15 min · Cook 25 min · Total 40 min · Serves 4

Ingredients

Eggs

• 6 Eggs, hard-boiled and peeled
• ¼ tsp Turmeric
• ½ tsp Red chilli powder
• 1 tbsp Oil

Pulusu

• 3 tbsp Oil
• 1 tsp Mustard seeds
• ½ tsp Fenugreek seeds
• 1 sprig Curry leaves
• 2 Onions, finely chopped
• 3 Green chillies, slit
• 1 tsp Ginger-garlic paste
• 1 Tomato, chopped
• 1 ½ tsp Red chilli powder
• 1 ½ tsp Coriander powder
• 2 tbsp Tamarind pulp
• 1 tsp Jaggery
• 1 tsp Salt
• 2 tbsp Coriander leaves

Method

1. Fry the eggs. Make shallow cuts in each egg. Rub with turmeric and chilli and fry in 1 tbsp oil until blistered and golden. Set aside.
2. Temper and brown. Heat the oil, crackle the mustard, fenugreek and curry leaves. Fry the onions and chillies until golden, then the ginger-garlic paste.
3. Cook the masala. Add the tomato and powders and cook until soft and oily.
4. Simmer. Add the tamarind water, jaggery and salt, bring to a boil, then add the eggs and simmer until the gravy thickens. Top with coriander.

Tips

A spoon of roasted sesame powder stirred in at the end makes it richer, the way it's done around Nellore.