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Kodi Guddu Pulusu (Eggs in tamarind gravy)

Jan 30th, 2009 | By | Category: All Recipes, Curries & Gravies, Egg Recipes, Featured recipes

“Pulusu” in andhra means thick gravy curry cooked with tamarind and onions. This dish tastes sweet and sour and is best eaten hot with steamed rice accompanied with papad or potato fry. With quite a few ingredients in hand this dish is easy and quick to prepare. When I’m tired and not in a mood for cooking a full course meal this dish goes to my rescue.For those of you who do not eat eggs, substitute with other vegetables like lady’s finger (bendakaya), brinjals (vankaya),  bottle gourd (sorakaya) etc., 

I have used organic eggs but normal eggs would also do as good as the organic ones. Store bought or home made tamarind paste can also be substituted in this dish. I usually soak tamarind in little hot water, extract the pulp out of it and refrigerate it for further use. I have used sugar in the recipe but it can also be replaced with grated jaggery or brown sugar as well. Lets hop on to the recipe.
A few tips for boiling eggs:

1. Bring water to boil in a sauce pan. When the water starts bubbling up, with a slotted spoon, slowly slide in one egg at a time into boiling water. Let the eggs cook for 10-12 mts in the water. Switch of the flame. Allow to cool off a bit and remove the shells. When in hurry. discard hot water and run the eggs in cold water under a tap and remove the shells. 

2. Another alternative I follow while boiling eggs is, pressure cook eggs with 4 cups of water to 1 whistle. Let the pressure settle down, then remove the lid, discard the water and remove the shells of the eggs. 

We need:

4 eggs (boiled, shells removed and make slits lengthwise) 

lemon sized tamarind (soaked in 1/2 cup warm water and extract pulp out of it) 

4-5 tsps oil

1/4 tsp fenugreek seeds (methi seeds)

1 tsp mustard seeds (avalu)

1 tsp cumin seeds (jeera)

4 dried red chillies 

curry leaves – 2 sprigs

4 medium sized onions – finely chopped (makes 3 cups of chopped onions)

6 green chillies – finely chopped

1/2 tsp turmeric 

1 tsp ginger & garlic paste

1 tbsp coriander powder

1 tbsp cumin powder

1 tbsp red chilly powder (adjust according to your spice levels)

3 tbsps sugar 

Salt to taste

Coriander leaves – 4 sprigs (finely chopped)
How to:
  • In a kadhai/wide pan, heat 1 tsp oil. Add pinch of turmeric and drop in boiled eggs gently into the pan. Fry on medium flame for about 2-3 mts till brown spots start appearing on the eggs. Remove and set aside.

  • Add remaining oil ( 3 tsps) in the kadhai. Reduce the flame to low. Add in methi seeds and fry for 20 seconds. Add mustard seeds, cumin seeds and allow to splutter then add red chillies and fry for about 30 seconds. 


  • Throw in curry leaves, chopped green chillies and chopped onions. Add turmeric (1/4 tsp), salt. Increase the flame to medium and fry till the onions turn soft and light brown. 

  • Once the onions turn light brown, add ginger garlic paste and fry for about 1 to 2 mts till the raw smell disappears. 
  • Add cumin powder, coriander powder and chilly powder. Mix well and fry for 1 minute.
  • Add squeezed tamarind juice/pulp + 1 cup of water and bring it to boil. Add sugar. Adjust salt and chilly powder. Simmer and let it cook for about 3-4 mts.
  • Gently add in all the fried eggs, dropping one egg at a time. Allow to cook for about 10-15 mts till the gravy thickens.
  • Garnish with coriander leaves and serve hot with steamed rice.
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  1. I like your recipes, they remind me of home, and taste like the way my mom makes….glad you are posting recipes again.

  2. Anon,

    I’m happy you like my recipes. I’ve been on a short break these days. Will keep posting regularly now. Do try them.

  3. Thank u for the amazing recipes live alone in canada and miss our south indian food here as there are tons of north indians, I love the way you have gone the extra mile to add pics to it too , Cant wait to try all the recipes thanks for the hard work and effort 🙂

  4. Thank you tara for dropping by my blog. I’m glad you liked my recipes. Do try and let me know how you liked my recipes. I’d be happy to hear from you.

  5. hi sowjanya
    I have tried this dish and it tasted very good. Thanks for sharing such delicious recipes


  6. Swathi,

    I’m happy you liked the dish. Thank you for dropping by.

  7. very nice to wach this site my mouth is watery when iam reading this i will try this at my home,
    and i like that chicken avakaya also, good excellent recipe;every part u r showing is good demo

  8. radhika,

    Thanks for dropping by. Let me know how you liked it.

  9. OMG my mouth is watering and my better half will just go through the roof with this. Thanks for the recipe. Tomorrow ‘s menu.

  10. 🙂 I’m sure you’ll like it jyotsna. Do try and let me know how you liked it. Thanks for dropping by.

  11. Hi sowjanya, the name of the dish itself reminds me of my mom’s cooking! Feeling kinda nostalgic now……i surely want to try this now! And i liked ur presentation too.

  12. Aruna,

    Good to see you drop by. Let me know how you liked it when you try.

  13. This is a nice recipe.I did not know how tamarind would make that change ,Also frying those hardboiled eggs is another new tip..I surely would want to try it

  14. Avisha,

    Nice to see you here. Welcome to the blog world. Thanks for your lovely words.

  15. hi sowjanya garu i like u r recipes and inthis dish frying the hard boiled eggs its a nice tip surely i will try

  16. hi sowjanya….
    nice recipe yaar
    btw…. the powders (coriander/cumin) u used in this recipe.. r they roasted ????
    or u powdered them as it is????

  17. Thanks ananya. I used store bought cumin and coriander powder for this recipe. But when I use home made I roast them on low flame till nice aroma comes out, cool off and then grind it to fine powder.

  18. hey what would happen if i add some tomato as well while frying the onion

  19. Hi kamal,

    Adding tomato does’nt spoil the taste of the dish. Infact I do that sometimes for a change. It tastes delicious.

  20. Hi Sowjanya,
    Tried this recipe…& needless to say, it turned out very good!

    Thank you!

  21. Thank you smitha. I’m glad you liked it.

  22. I tried your chicken avakaya and it turned out very good. Thank you so much for posting this recipe. I;ll try egg pulusu. also and what I liked about it is frying the eggs in oil. Thanks again

  23. Usha,

    I’m glad you liked the avakaya. Do let me know how you liked the egg pulusu when you happen to try it.

  24. Hi,

    I had boiled eggs to make my normal egg curry when I happened upon your blog. Loved this recipe and your blog is bookmarked among my favourites. Thanks and keep up the great work!!

  25. hmm yummy nice one

  26. tastesamazing! thanx for sharing with such detailed pics!!

  27. Thanks veena.

  28. hi sowjanya,
    i stay in UAE i like ur website very much with lovely recipes……….

  29. super…mouth watring….

  30. thank you for this recipe! quick question – if i put too much tamarind water (ie too strong), how can i counterbalance that? i always get scared dealing with tamarind recipes just cause of how strong it is

    thanks once again!

  31. Hi AT,

    In this recipe, if you think, you added too much of tamarind, then try adding little more jaggery/sugar to reduce the sourness. Hope that helps.

  32. Thanks Sowjanya,

    One last question – sorry if its a stupid one but just to confirm I take a lemon size tamarind and just soak it in warm water. I don’t need to mash or squish the tamarind right, I just let it be and soak in the water. Then I just use the water that’s been concentrated with the tamarind. (empty out everything else)

    This should yield about less than 1/2 cup of tamarind water correct? How long should I soak it for? Thanks once again!

  33. Hi AT,

    Soak the tamarind in water for 5 mts and work with your hands to squeeze of the juices. To make the process easier, add tamarind in hot water so the tamarind soaks quickly. I sometimes add cold water to the tamarind and microwave for a minute then squeeze the pulp out of it. Use less water (about 1/2 cup should do) to yield thick juice of tamarind. Hope that helps answer your question. Feel free to drop a note anytime. Don’t hesitate.

  34. Hi Sowjanya,
    I am very glad to have ur website
    I tried making this curry…it was amazing….yummy too….
    Thanx for ur receipe….

  35. Hi Sowjanya,

    Firstly its nice to hear from someone who has the same name like mine 🙂

    Glad you liked the curry and letting me know. Hope to hear from you all the time.

  36. Nice Recipe. Thanks

  37. Thanks for the hard work…
    loved the recipe…

  38. HI !
    Mom’s out of town and I tried this recipe. So yummy and easy to make . Thanks a lot 🙂

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