Egg Pulusu

This is my second entry to Jihva For Ingredients (JFI), hosted by Sig of Live to Eat.

egg pulusu, guddu pulusu, kodi guddu pulusu, eggs in a tamarind based sauce

Total Time: 40 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 3-4

Ingredients:

  • 2 tbsp Oil
  • 5 Curry Leaves
  • ½ tsp Methi Powder
  • ½ tsp Garlic Paste
  • 1 small Onion Chopped
  • 1 ½ tsp Ginger Garlic Paste
  • 2 tsp Onion Paste
  • 6 Eggs boiled
  • 1 tbsp Coriander Powder
  • 2 tsp Chili Powder
  • ½ tsp Turmeric Powder
  • Salt to taste
  • 1 tbsp Yogurt
  • 2 tbsp Tamarind Paste
  • 1 ½ tsp Til/Sesame Powder
  • 1 tsp Sugar (opt)
  • Cilantro for garnish
  • For Onion Paste
    • ½ tsp Oil
    • ½ Onion small, chopped
    • ½ Tomato small chopped
    • 1 tsp Cumin Seeds
    • 2 Cardamoms
    • 2 Cloves

Method:

  • In a pan add all the ingredients required to make the onion paste.  When onions turn golden brown remove from heat, let cool.  Make a fine paste using little water.
  • Heat oil in a sauce pan, add curry leaves, methi powder, garlic.
  • Add onion and when they turn translucent, add ginger garlic paste, onion paste and fry for a minute.
  • Add boiled eggs, coriander powder, chili powder, salt and turmeric and fry until all the spices coat the eggs well.
  • Add yogurt and cook until oil separates.
  • Add 3 cups of water and tamarind paste and mix well. Check for sourness and add more tamarind paste if required.
  • Bring to a boil and cook for 10 – 15 minutes on medium heat.
  • Add sesame powder and sugar, if you are using it, and simmer for another 3-4 minutes.
  • Garnish with cilantro and serve hot with rice and plain dal.

Note:

  • Pulusu tastes better the next day.
  • Eggs can substituted for other vegetables like okra, bottle gourd/kadhu/lauki, bitter gourd.

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