Egg Pulusu means boiled eggs cooked in tamarind sauce. Pulusu means sour curry. Tamarind pulp is main ingredient in Andhra pulusu recipes which gives tangy flavour. It goes well with plain rice and roti too. It is very delicious and easy to prepare.
Preparation time: 15 mins
Cooking time: 20 mins
- 3 boiled eggs
- 4 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp chana dal (bengal gram lentil)
- 1/2 tsp urad dal
- 1 big chopped onion
- 2 chopped green chilies
- 1 tsp ginger garlic paste
- A pinch of turmeric powder
- Salt to taste
- 1 lemon size tamarind (soaked in warm water and pulp extracted, this can used according to the tanginess you want)
- 1 tsp red chili powder
- 1 1/2 tsp coriander powder
- 1/2 tsp sugar (optional)
Take the boiled eggs and score them on each side and keep them aside.
Heat oil in a vessel and add mustard seeds and cumin seeds in to it. When they start spluttering, add chana dal and urad dal, then saute them for few seconds.
Now add chopped onions, chopped green chilies and fry them until the onions become soft.
Then add ginger and garlic paste and mix well. Now add turmeric powder, red chili powder, coriander powder and salt along with tamarind pulp. If required, add little water.
Finally add boiled eggs and cover the lid for about 10 mins and let it cook on medium heat.
Now switch off the flame and serve hot.
Serve egg pulusu with plain rice or roti.