Egg Pulusu is spicy tangy dish from Andhra Pradesh. Gravy for this dish is simple & very basic. Eggs are the star of this dish & when you use a fried egg the texture of it will make this dish much tempting.
Ingredients
4Eggs boiled
1Onion finely chopped
1Tomatoes chopped
2Garlic cloves sliced
2Green chili's sliced half
Few curry leaves
1/2Tsp turmeric
1Tsp Red chili powder {Adjust as needed}
1Tbs Tamarind pulp
1Tbs pulusu powder { Use coriander cumin powder}
1&1/2Cup water
1/2Tsp sugar
1Tbs oil
Salt to taste
To Fry Eggs
1Tsp oil
1/4Tsp turmeric
Seasoning
1Tbs oil
1Tsp jeera
1Tsp mustard seeds
2Red chili's cut equally
1/2Tsp hing {asafetida}
Few curry leaves
- Heat pan with 1Tbs oil.
- Add garlic & onion to pan. Fry for few seconds.
- To the pan add tomatoes, green chili & curry leaves.
- Close it with lid & cook till tomatoes are soft.
- Mean while heat pan with 1Tsp oil. Add turmeric & boiled eggs to pan. Fry them on both sides to light brown.
- Once tomatoes are soft add water, tamarind, pulusu powder, turmeric, sugar & salt.
- Check salt & spiciness in the dish. Add chili powder as needed.
- Slit fried eggs in the middle & drop them in to tamarind gravy. Bring gravy to boil & keep cook it for another 5mins. Switch off heat.
- Heat a small pan with oil.
- To that add mustard, jeera & red chili's.
- Once the mustard jumps add hing & curry leaves to pan.
- Switch off heat & add seasoning to pulusu.
- Serve it with rice & a dollop of ghee.
Note
- Ignore the pulusu powder if you want to.
- Gravy should be little thick & shouldn't be like watery.
