Egg Pulusu is a traditional South Indian dish, hailing from the rich culinary heritage of Andhra Pradesh and Telangana. It’s a tangy, spicy egg curry made with tamarind and a mix of aromatic spices. This dish is not only delicious but also easy to prepare, making it perfect for a quick, flavorful meal. The combination of boiled eggs simmered in a thick, tangy gravy of tamarind, tomatoes, and spices brings out a burst of flavours that pairs beautifully with steamed rice or chapati.
Ingredients:
- 4 hard-boiled eggs
- 2 medium onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon tamarind pulp
- 1 teaspoon mustard seeds
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Steps:
- Boil the eggs: Boil the eggs in water for about 10 minutes. Once done, peel the eggs and set them aside. You can gently make small slits in the eggs to allow the flavours to soak in.
- Prepare the tamarind: Soak tamarind in warm water for about 10 minutes. Extract the pulp and keep it aside.
- Heat oil and temper spices: In a large pan, heat oil on medium heat. Add mustard seeds and cumin seeds. Once they start spluttering, add green chilies and ginger-garlic paste. Sauté for a couple of minutes until the raw smell disappears.
- Add onions and tomatoes: Add the chopped onions to the pan and sauté until they turn golden brown. Add the tomatoes and cook until they become soft and mushy.
- Add spices: Stir in the turmeric, red chilli powder, and salt. Cook for 2-3 minutes, allowing the spices to blend well with the onions and tomatoes.
- Simmer with tamarind: Add the tamarind pulp to the mixture and pour in a cup of water. Let the curry simmer for about 5-7 minutes on low heat until the raw tamarind taste disappears and the gravy thickens.
- Add eggs: Gently place the boiled eggs into the simmering gravy. Cook for another 5 minutes, allowing the eggs to absorb the flavours of the curry.
- Garnish and serve: Garnish with freshly chopped coriander leaves and serve hot with steamed rice or chapati.
Conclusion:
Egg Pulusu is a comforting, tangy curry that’s perfect for a quick weekday dinner. With its blend of spices and the sourness of tamarind, it brings out the true essence of South Indian cuisine. This dish is easy to make, nutritious, and packed with bold flavours using Eggoz eggs. Give it a try, and you’ll have a new go-to egg recipe in your kitchen!