Andhra Kodi Guddu Pulusu ( Andhra Style Eggs in tamarind gravy) | Flavour Diary | step by step

kodi guddu pulusu andhra egg curry

Eggs are very versatile that we use them in many ways in both sweet and savoury form.We can have these eggs in breakfast (stuffed French Toast) or as snack/appetizers (Deviled Eggs) or as sandwich (Egg Mayo Sandwich) or at any part of the day. 
In India we can find huge range of Egg curries with variations in each part. One such egg curry from Andhra Pradesh is called Kodi Guddu Pulusu. Pulusu is a Sweet tangy liquid gravy with Veggie or eggs or meat cooked in it, and is served with hot steamed rice. Pulusu is bit common in Andhra household that it is made on regular basis.And tanginess of the gravy comes from tamarind. 
Kodi Guddu means Hen eggs in english.. So this Kodi Guddu Pulusu is basically boiled eggs in tangy gravy which is made up of tamarind, onions and some spices.This is easy to make and takes less than 30 mins and is best side dish served along with hot boiled rice.
You might be interested in other Andhra Recipes too and here are few to show.
Chegodilu(Chekodi)

Bobbatlu (Puran Poli)

Semolina Soup (Ganji)



Level: Easy
Total Time: 30mins
Serves: 3
1 cup:250 ml

Ingredients

Hard Boiled Eggs: 3 ( My eggs were small so i took more)
Oil: 2 tablespoons
Mustard Seeds: 1/2 teaspoon
Cumin Seeds: 1/2 teaspoon
Curry Leaves:1 spring
Green Chilli: 1 cut in half
Onion: 1 (finely chopped)
Ginger Garlic Paste: 1/2 tablespoon
Tamarind: lemon size ball
Turmeric: 1/2 teaspoon
Red Chilli Powder:1/2 teaspoon (to taste)
Cumin Powder (Jeera Powder): 1/4 teaspoon
Coriander Powder/Dhaniya powder: 1 teaspoon
Coriander Leaves chopped for garnish
Salt to taste

Directions

Hard Boil your eggs. Then make slits lengthwise 2 sides of the egg.
In 1/2 cup of hot water add tamarind and soak for 10mins.
While your eggs are boiling. In a pan heat oil and add mustard seeds. Once mustard seeds crackle add cumin seeds, green chilli, onion and curry leaves.
Once Onions are transparent add ginger garlic paste and saute for a minute, now add spice powders(turmeric,chilli powder,coriander powder, cumin powder) and saute for 10 secs and add the extracted tamarind pulp. Add 1.5 cups of water and bring it to boil. Add salt,sugar and eggs and turn the heat to low.
Cook for 10 more minutes on low heat and garnish with coriander leaves and serve.
Tips:
You can add 1 small
This gravy is watery...if you like thick gravy then you can increase the onion quantity and add small tomato to it.Add finely chopped tomato after adding ginger garlic paste.

Wanna try....let set go..

You may also like to try other curry recipes

Achaari Paneer

3 comments:

Thank you for stopping by. I Love to hear from you, your valuable comments and suggestion.