Kodi Guddu Pulusu – Andhra Style Egg Curry with Tamarind – For Iftar at Ramzan or Ramadan

This past month I have posted a range of vegetarian recipes that could be included at Iftar during Ramzan or Ramadan. As the holy month draws to the close, I was deciding on the last couple of dishes I would want to try and thought of making an egg curry.

Egg curries have a special place in our household. We make all kinds of egg curries at home; be it the simple version with just onion and tomato to the Kerala Egg Roast or then this special Egg Curry with Coconut Milk.

This weekend I made the Andhra Kodi Guddu Pulusu or egg curry with tamarind.

This tangy, spicy egg curry can be served with both rotis and rice. It does not need too much time or preparation either, and the ingredients are within easy reach.

Kodi Guddu Pulusu - Egg Curry With Tamarind from Andhra Pradesh
Kodi Guddu Pulusu

How to Make Kodi Guddu Pulusu – Andhra Style Egg Curry with Tamarind

Serves: 4

Time: 40 Minutes


  1. Eggs – 4
  2. Onion – 4 Large
  3. Tomato – 2 Medium
  4. Ginger – 1 tsp grated
  5. Garlic – 4 Large Cloves
  6. Cumin Powder – 3/4 tsp
  7. Coriander Powder – 1 tsp
  8. Red Chilli Powder – 1 tsp
  9. Turmeric – 1/2 tsp + 1 Large Pinch
  10. Thick Tamarind Pulp – 2 tbsp
  11. Sugar or Grated Jaggery – 1/2 tsp
  12. Mustard Seeds – 1 tsp
  13. Oil – 2 tbsp
  14. Salt to Taste
  15. Curry Leaves – A Few

Method to Prepare the Eggs

  1. Boil the eggs for 10 minutes to get hard boiled eggs.
  2. Let the eggs cool.
  3. Peel and make two slits on each egg.
  4. In a kadhai, heat 1 tsp of oil.
  5. Add a large pinch of turmeric to it.
  6. Add the eggs and stir-fry till the eggs start to turn brown on the outside.
  7. Remove the eggs from the kadhai.
  8. Set the eggs aside.

Method to Prepare the Tomato and Onion

  1. Peel the onions.
  2. Chop 2 onions into fine pieces.
  3. Chop 2 onions into large pieces and grind them to a fine paste along with the ginger and garlic.
  4. Set aside.
  5. Puree the tomatoes and set aside.

Method to Make the Andhra Kodi Guddu Pulusu

  1. In a kadhai, heat the remaining oil.
  2. Add mustard seeds and wait till they splutter.
  3. Add the curry leaves and stir-fry for a few seconds.
  4. Add the onion pieces and 1/4 tsp salt.
  5. Stir-fry till the pieces start to turn light brown.
  6. Add the onion paste and stir-fry till the onion are light brown.
  7. Add the tomato puree and stir-fry till the paste dries a bit and the oil starts to appear around the edges.
  8. Add the turmeric, cumin, coriander, and chilli powders.
  9. Mix well and stir-fry for a few seconds.
  10. Dissolve the tamarind paste in 1/3 cup of water.
  11. Add to the onion masala and mix well.
  12. Cook for 3-5 minutes till the raw smell of the tamarind disappears.
  13. Add the jaggery/sugar and mix well.
  14. Add 1/2 to 2/3 Cup water to make a thick gravy.
  15. Mix well.
  16. Add the boiled and fried eggs.
  17. Mix with a gentle hand till the eggs are coated with the gravy.
  18. Bring the gravy to a gentle simmer.
  19. Cover and set aside for 10 minutes.
  20. Serve with rotis or rice.
Kodi Guddu Pulusu - Andhra Style Egg Curry with Tamarind
Kodi Guddu Pulusu

A Roundup of Egg Curries

My family loves eggs. Enough said. As a result, we are often on the look out for new egg-based recipes. 🙂 As I was going through my posts, I realised that I already have quite a few egg-based recipes here and decided to create a roundup as I am wont to do.

Kerala Egg Roast

Kerala Egg Roast or Kerala Egg Curry
Kerala Egg Roast or Kerala Egg Curry

I have this fascination for curries that involve boiled eggs. So when Sridevi of Coconut Craze posted the recipe for an Egg curry/ Egg roast/Spicy egg masala, I had to try it. This is also turning out to be the year of “everything to do with Kerala” for me so the fact that this recipe for Kerala Egg Roast had an added attraction. 🙂

I absolutely loved this Kerala Egg Roast as did my family. It is a simple dish to make, but there is nothing simple about the taste. It has very many layers of flavours; the coconut oil, the fennel seeds, and the pepper. Each taste complements the other and hits you at different times. Way to go, Sridevi!

Do visit Coconut Craze and try out some of Sridevi’s wonderful recipes.

How to Make Kerala Egg Roast


  1. Eggs – 4
  2. Onions – 4 Large
  3. Tomatoes – 3 Large
  4. Garlic Coves – 3 Large
  5. Coconut Oil – 3 tbsp
  6. Fennel Seeds – 1 tsp
  7. Mustard Seeds – 1 tsp
  8. Garam Masala – 1 tbsp
  9. Chilli Powder – 1 tsp
  10. Turmeric – 1/2 tsp
  11. Pepper Powder – 1.5 tsp
  12. Curry Leaves – A Few
  13. Salt to Taste


  1. Hard boil the eggs and set aside to cool.
  2. Chop the garlic, onions and tomatoes to fine pieces.
  3. In a wok or kadai, heat the coconut oil.
  4. Add mustard seeds and wait till they splutter.
  5. Add fennel seeds and sauté for a couple of minutes.
  6. Add chopped onions and garlic.
  7. Fry till golden brown.
  8. Add the tomato pieces and fry till tomato pieces are completely mashed.
  9. Add curry leaves, turmeric, garam masala, and chilli powder.
  10. Fry for about 5 minutes.
  11. Add 1/3 cup of water and let cook to a thick gravy.
  12. Add pepper powder and salt.
  13. Mix well.
  14. Cut the eggs in half and add place in the gravy.
    Prick the eggs with a fork and place in the gravy.
  15. Cover the eggs with the gravy and cook covered for about 5 minutes.
  16. Serve the Kerala Egg Roast hot with rice or rotis.

Mine is a family that needs a lot of gravy and hence my proportions are different from those specified by Sridevi. The chilli powder I use is quite spicy and so again I use it with care.

Boiled Egg Curry – 1


My father and brother are fond of eggs. Apart from the regular omelettes and boiled eggs, I try to make assorted curries with eggs to have at lunch or dinner. This is a recipe similar to the one my mother used to make and is great with both rice and roti.


  1. Eggs – 6
  2. Tomatoes – 2 Medium
  3. Onion – 3 Medium
  4. Ginger-Garlic Paste – 2 tbsp
  5. Coriander Powder – 2 tsp
  6. Cumin Powder – 1 tsp
  7. Garam Masala – 1 tsp
  8. Red Chilli Powder – 1/2 tsp
  9. Turmeric – 1/4 tsp
  10. Oil – 2 tbsp
  11. Finely Chopped Coriander Leaves – 1 tbsp
  12. Salt to Taste


  1. Boil the eggs till they are hard boiled.
  2. Peel, cut in halves, and set aside.
  3. Peel and dice the onion.
  4. Grind to a smooth paste.
  5. Puree the tomatoes.
  6. In a kadai, heat the oil.
  7. Add the onion and ginger-garlic pastes.
  8. Fry for 5 to 7 minutes.
  9. Add tomato puree and sauté for 3 to 5 minutes.
  10. Add red chilli, coriander, cumin, and turmeric powders.
  11. Mix well and sauté for 2 minutes.
  12. Add about 1 Cup water and salt.
  13. Simmer till the gravy thickens.
  14. Gently place the boiled egg halves in the gravy, sunny side up.
  15. Cover with some gravy and let simmer.
  16. Garnish with freshly cut coriander leaves.
  17. Serve hot with rice or roti.


  • You could lightly fry the whole boiled eggs in some oil, before halving them. 🙂