Egg Pulusu (Eggs in tangy tamarind gravy)

Egg Pulusu is a Tangy and spicy preparation of Eggs, where hard boiled eggs are cooked in Tamarind gravy. Pulusu is the word for sour, liquid  preparation made using Tamarind.Hard boiled eggs simmered in the gravy, soak it up  and turn delicious. It is usually served with Rice. 

Eggs are my fav and I cook em atleast 2-3 times a week. I have some egg recipes already on the blog. Please check out my spicy Egg fry, Egg Bhurji, Egg Korma recipes. Have an Egg-O-licious meal.

The secret of Egg pulusu is making a balanced gravy of Sour, spice, sweet flavors. Proper amount of Tamarind, sugar and chili powder will make a perfect , finger lickin gud gravy. Also the onions in the gravy cut the sourness too.You can make the gravy thicker by adding some Rice flour or Corn starch.I usually don't add it as hubby likes it thin. 

You can use the gravy recipe to make Veggie Pulusu  using Opo Squash ( Sorakaya), Drum stick ( Munakkaya). Add boiled veggies in place of Eggs and Ta Da your Veggie versions is ready.

Let's dive into the Egg Pulusu recipe now. 

Servings:
Eight (8)
Total time:
40-45 minutes
Category:
Egg recipes
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

• 8 eggs
• 1.5-2 onions
• 1.5 tbsp Ginger garlic paste
• About 1/4 cup tamarind
• 1.5-2 tbsp chilli powder
• 1.5-2 tbsp sugar
• Salt to taste
• Cilantro leaves
• 1/2 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2 sprigsCurry leaves
• 1/4 tsp Turmeric 
• 1/4 tsp Garam masala (Optional)

Egg Pulusu Step-by-Step Recipe with Photos

1. Soak tamarind in hot water. I microwaved water and soaked tamarind in it. Take enough water to cover tamarind completely.
   
2. Hard boil the eggs. Take eggs in a vessel and fill water to cover. I usually keep them on stove for 10 minutes from the point water starts boiling, on a medium flame. The shell always comes off perfect. 
3. Finely chop the onions and keep aside. I have used 1 and 1/2 big onions. Keep in mind the onions in US are really big.
   
4. Finely chop cilantro and clean, keep aside.
5. Now take 3-4 tbsp oil in a deep, wide pan. You can cut down oil if you prefer.
6. Add mustard seeds, cumin seeds. Once the seeds splutter add curry leaves and fry em.Add ginger garlic paste and cook for 30 sec.
   
7. Now add chopped onions and cook them till they turn lil bit brown. 
   
   
   
   
8. Add salt, chilli powder and turmeric and stir.Optionally add 1/4 tsp garam masala.
   
9. Now take the soaked tamarind and squeeze it really good. Add this tamarind extract to the pan.Also add enough water to make a gravy. 
10. Add sugar at this point.Add 1.5 tbsp sugar.If you prefer more sweetness add lil more.You can also skip sugar if you prefer.But I like it with sugar.Stir well and let it boil. Taste to make sure the taste is right for you. If it's sour add more water. You can adjust spice,sweetness according to your taste.
    
11. Meanwhile when eggs are done, remove shells and rinse em with water to make sure no residue shell is there.
12. Make small slits all around eggs. Add it to boiling gravy slowly. Cover pan and simmer few minutes so eggs can soak up gravy.When you see oil floating on top, time to turn off stove.
    
13. Add cilantro leaves and turn off stove.
    
14. Serve with Rice.
15. The more time eggs sit in gravy, they become more delicious.
    

Tips: 

• If you want to thicken gravy, add 1 tbsp rice flour to water and mix. Add it to gravy after Eggs are added.You can also add corn starch, instead of Rice flour.
• Instead of sugar you can use Gur(Jaggery/Bellam) for sweetness. Also you can skip sugar if you don't like it.
• The spices can be adjusted according to your preference.
• You can add lil bit of garam masala if you prefer. I usually do not add it.
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Related Recipes:

• Spicy Egg Stirfry
  
• Egg Korma/Egg Kurma
• Egg Bhurji
  
• Egg Tomato masala curry
• Egg Paratha
  
• Egg Dosa