Authentic Andhra Kodi Guddu Pulusu with Steamed Rice
A tangy, spicy, and deeply comforting boiled egg curry simmered in a robust tamarind and onion gravy. Perfectly pairs with hot steaming white rice for a rustic South Indian feast.
45min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan and lightly fry the boiled eggs with a pinch of turmeric and chili powder until golden; remove and set aside.
2
In the same oil, add mustard seeds, cumin seeds, and fresh curry leaves, letting them splutter.
3
Add the sliced onions and green chilies, sautéing until the onions turn translucent and light golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
5
Add the chopped tomatoes and cook until they turn soft and mushy, releasing oil from the sides.
6
Mix in the red chili powder, coriander powder, and salt, stirring well for a minute.
7
Pour in the extracted tamarind juice along with half a cup of water, bring the mixture to a boil, and let it simmer until the raw smell of tamarind fades.
8
Gently slide the fried eggs into the bubbling gravy, cover the pan, and simmer on low heat for about 8 to 10 minutes so the flavors absorb into the eggs.
9
Garnish with freshly chopped coriander leaves and serve hot with steaming white rice.
Ingredients
4 large eggs, boiled and shelled
2 large onions, finely sliced
2 ripe tomatoes, chopped
1 lemon-sized ball of tamarind, soaked in warm water and extracted
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
A sprig of fresh curry leaves
3 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.