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Egg Pulusu

Snigdha's picture
Egg Pulusu is a typical South-Indian or more specifically a Telugu Dish. Pulusu simply implies a mixture of tamarind juice with salt and chilly powder. The sour taste of tamarind catches on to the boiled eggs giving it a wonderful taste. Making small slits on the sides of the eggs will ensure the 'Pulusu' penetrates the eggs giving it the desired taste. Comments/Suggestions/Feedback on this Egg Pulusu Recipe are welcome!
Ingredients
  Eggs 5
  Tamarind 25 Gram, soaked in water
  Jaggery piece 1⁄2 Inch (panela)
  Onions 1⁄2 Cup (8 tbs)
  Green chillies 3 , cut lengthwise
  Methi seeds 1⁄4 Teaspoon (fenugreek)
  Mustard seeds 1⁄2 Teaspoon
  Jeera 1⁄2 Teaspoon (cumin seeds)
  Dhaniyar powder 1⁄4 Teaspoon (coriander powder)
  Turmeric powder 2 Pinch
  Salt To Taste
  Chilly powder To Taste
Directions

Boil eggs separately, peel the shell. Make small slits on the sides of the eggs (this allows the gravy to seep in). Keep aside.

Soak 25 gms tamarind in water for 10 mins.

Heat 3 tbs oil in a deep vessel. Add mustard seeds & allow them to splutter. Add cumin seeds, methi seeds, onions, green chillies, curry leaves & saute until onions fry well.

Add boiled eggs. Add turmeric powder, dhaniya powder, salt & chilly powder. Mix well

Add Tamarind juice (squeeze the juice out of the tamarind soaked in water & throw away the pulp).

Add 1 cup water. Bring the mixture to several boils (until the gravy thickens). Add the small jaggery piece and stir until the piece melts.

Garnish with some cilantro (optional)

Serve Hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Andhra
Course: 
Main Dish
Taste: 
Sour
Dish: 
Curry
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
5
Subtitle: 
Boiled Eggs in Tamarind Gravy

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Egg Pulusu Recipe, Boiled Eggs In Tamarind Gravy