Go Back
+ servings
Bowl of guddu pulusu with 2 eggs.
Print

Egg Pulusu

Egg pulusu is a popular, tangy, tamarind based curry from Telugu cuisine. Onions make the base of the curry. It is a comfort food and a common preparation served with rice.
Course Main Course
Cuisine Andhra Cuisine, Telangana Cuisine
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Calories 291kcal
Author usha

Equipment

  • Knife & Cutting Board
  • Wide Pot to prepare pulusu
  • Mixie or a Blender
  • Saucepan to boil eggs

Ingredients

Onion Paste

  • 2 tablespoon Oil
  • 1 medium Onion chopped or 1 cup chopped onion
  • 1 teaspoon Cumin Seeds
  • ½ teaspoon Fenugreek Seeds

Pulusu Ingredients

  • 10 - 12 Eggs boiled add eggs per your requirement.
  • ¼ cup Tamarind or 3 tablespoon Tamarind Paste
  • 2 tablespoon Oil use 1 more tablespoon if needed
  • 8 Curry Leaves
  • 1 teaspoon Garlic Paste
  • 1 medium Onion, chopped or ¾ - 1 cup chopped onion
  • 1 tablespoon Ginger Garlic Paste
  • Onion Paste
  • 1 tablespoon Coriander Powder
  • 2 teaspoon Chili Powder
  • ½ teaspoon Turmeric Powder
  • Salt to taste
  • 1 ½ tablespoon Yogurt
  • ½ teaspoon Methi Powder
  • 3 cups Water and more if needed. Includes water tp extract tamarind pulp.
  • 2 teaspoon Roasted Til ~ Sesame Powder opt
  • 1 teaspoon Sugar opt
  • Cilantro for garnish

Instructions

Onion Paste

  • Heat oil in a pan roast all the ingredients listed under onion paste.. When onions turn golden brown remove from heat, let cool. Make a fine paste using little water.

Eggs

  • Boil and peel egg. If using Instant pot (IP) to boil eggs, do 5-5-5.
  • Take a cup of water in inner pot of IP, place eggs on a trivet, close the lid, vent sealed, pressure cook/manual mode for 5 minutes, quick release after 5 minutes and put eggs in cold or ice cold water for 5 minutes. Then peel the eggs.
  • Make slight vertical cuts on the egg, do not cut very deep. Alternatively, poke holes around the eggs with a fork.
  • Take oil in a pan in which you will be making the curry. Light roast the eggs and keep aside. This is an option step.

Tamarind (skip if using paste)

  • Wash and soak tamarind in ½ a cup of water or enough water to soak tamarind. Soak for at least 10-15 minutes. Or microwave tamarind + water for a minute and soak.
  • Extract pulp using another cup of water. You will need to do this 2-3 times to extract all the pulp.
  • Keep tamarind extract aside until needed. For this gravy you will need 3-4 cups of water. This includes tamarind extract.

Pulusu

  • Heat oil in a sauce pan, add curry leaves and garlic. (if you roasted eggs, use the same pan and same oil)
  • Add onion and saute until translucent, add ginger garlic paste, onion paste and fry for a minute.
  • Add boiled eggs, coriander powder, chili powder, salt and turmeric and mix well.
  • Add yogurt and cook until oil separates.
  • Add eggs and fry until all the spices coat the eggs.
  • Add tamarind extract and another 2 cups of water to get the desire consistency. If using tamarind paste, add paste and 3 cups of water.
  • Cover the pan with a lid, bring to a boil and let boil for couple of minutes.
  • Add remaining roasted onion paste. Check the consistency and more water or hold back on some onion paste, if you feel it would thicken the pulusu.
  • Continue to boiling for another 10 – 15 minutes on medium heat until raw smell of tamarind is gone, specially if you used tamarind and not the paste.
  • Check the consistency and taste of the gravy. Adjust water for consistency and chili powder & salt to taste.
  • Add sesame powder and sugar if you are using, and simmer for another 3-4 minutes.
  • Garnish with cilantro. Serve with rice and plain dal. Always prepare pulusu at least 2-3 hours before serving for a better taste.

Notes

  • Pulusu tastes better at least 2-3 hours after preparation or the next day.  Plan accordingly. 
  • Onion Paste - If pressed for time, skip preparing roasted  onion paste.  Instead add all the ingredients in step 2 of the curry preparation.  Substitute fenugreek seeds with fenugreek powder. 
  • Tamarind - Tanginess of the pulusu depends on tamarind.  Adjust the quantity per taste and also depending on the degree of sourness of tamarind.  
  • Tanginess – Tanginess of the curry depends on how tangy the tamarind is. Use tamarind that is not too sour. Some people mix two varieties of tamarind; very tangy and mild tamarind for a balanced taste.
  • Tamarind Paste – Homemade tamarind paste or store bought paste comes in very handy. I personally do not prefer store bought tamarind paste/concentrate. Pulihora paste is a good substitute.
  • Pulihora Paste - is a good substitute for tamarind.  When using this paste, cut back on fenugreek powder.  This paste already has fenugreek powder and can over power pulusu.   
  • Eggs - We consume more eggs than pulusu.  So I add more eggs.  Add number of eggs per your consumption.  This recipe yields about 4 cups (1 liter) of gravy.  Add eggs accordingly.   
  • Pearl Onions -  Pearl onions and eggs are a good combination in this pulusu.  You can also any of the vegetables mentioned below. 
  • Consistency – Adjust consistency of pulusu to your liking. If the gravy is very think, dilute it with. water.  If it is very thin, add some sesame seeds powder to thicken it.  Sesame powder also helps to mellow down the tanginess.
  • Fenugreek Powder – Always lightly roast fenugreek powder before grinding it to a powder. If you do not have it handy, add some extra seeds, about ⅓ tsp when roasting onion for a paste.
  • Eggs Substitute - Substitute eggs with vegetables such as okra, bottle gourd/lauki, pumpkin, arbi and bitter gourd.  You can also use combination of vegetables.  
  • Nutrition - Servings mentioned has 2 eggs per serving and nutrition values are calculated based on that.  Values are approximate calculation.  

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 12g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 374mg | Sodium: 531mg | Potassium: 281mg | Fiber: 2g | Sugar: 8g | Vitamin A: 781IU | Vitamin C: 30mg | Calcium: 94mg | Iron: 2mg