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.
How to Make Kodi Guddu Pulusu – Andhra Style Egg Curry with Tamarind
Time: 40 Minutes
- Eggs – 4
- Onion – 4 Large
- Tomato – 2 Medium
- Ginger – 1 tsp grated
- Garlic – 4 Large Cloves
- Cumin Powder – 3/4 tsp
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1 tsp
- Turmeric – 1/2 tsp + 1 Large Pinch
- Thick Tamarind Pulp – 2 tbsp
- Sugar or Grated Jaggery – 1/2 tsp
- Mustard Seeds – 1 tsp
- Oil – 2 tbsp
- Salt to Taste
- Curry Leaves – A Few
Method to Prepare the Eggs
- Boil the eggs for 10 minutes to get hard boiled eggs.
- Let the eggs cool.
- Peel and make two slits on each egg.
- In a kadhai, heat 1 tsp of oil.
- Add a large pinch of turmeric to it.
- Add the eggs and stir-fry till the eggs start to turn brown on the outside.
- Remove the eggs from the kadhai.
- Set the eggs aside.
Method to Prepare the Tomato and Onion
- Peel the onions.
- Chop 2 onions into fine pieces.
- Chop 2 onions into large pieces and grind them to a fine paste along with the ginger and garlic.
- Set aside.
- Puree the tomatoes and set aside.
Method to Make the Andhra Kodi Guddu Pulusu
- In a kadhai, heat the remaining oil.
- Add mustard seeds and wait till they splutter.
- Add the curry leaves and stir-fry for a few seconds.
- Add the onion pieces and 1/4 tsp salt.
- Stir-fry till the pieces start to turn light brown.
- Add the onion paste and stir-fry till the onion are light brown.
- Add the tomato puree and stir-fry till the paste dries a bit and the oil starts to appear around the edges.
- Add the turmeric, cumin, coriander, and chilli powders.
- Mix well and stir-fry for a few seconds.
- Dissolve the tamarind paste in 1/3 cup of water.
- Add to the onion masala and mix well.
- Cook for 3-5 minutes till the raw smell of the tamarind disappears.
- Add the jaggery/sugar and mix well.
- Add 1/2 to 2/3 Cup water to make a thick gravy.
- Mix well.
- Add the boiled and fried eggs.
- Mix with a gentle hand till the eggs are coated with the gravy.
- Bring the gravy to a gentle simmer.
- Cover and set aside for 10 minutes.
- Serve with rotis or rice.