Andhra Style Egg Curry Recipe (Kodi Guddu Pulusu)

Andhra Style Egg Curry Recipe (Kodi Guddu Pulusu):

Eggs in a thin and spicy Andhra style broth that’s best served with Plain Rice.

My mother, a wonderful and dedicated cook by heart, familiarised my palate to various kinds of cuisines. I was fed chutneys to hummus, falafels to pakoda, Sāmbhar to Mughlai gravies. But born in a Telugu family, I have a special connection to Andhra food (Andhra Pradesh – a south Indian state located on the south eastern coast of India)

Andhra food is popular for being spicy and tangy. Andhra food is lively both on the plate and to the palate. Every dish is a party of flavours in the mouth. But many remain in the delusion of Andhra food being exclusively spicy. It is annoying to go to restaurant and order something with the word “Andhra” in it and all you get is a dish full of chillies, chilli powder and pepper. Andhra food is spicy but not destructively hot. It is a harmony between spice and tang, yet preserving the taste of the main ingredient.

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This recipe that I am going to share with you is delectable and a simple egg curry. It is not a curry per say but can be considered so for convenience. It is called pulusu in Telugu. (Pronounced poo-loo-su). A pulusu is a tangy broth typically relished with hot rice. Its characteristic flavour comes from tamarind, jaggery and fenugreek seeds. It is neither a Sāmbhar nor a rasam. It is of a similar consistency, made of different spices and devoid of coconut and lentils. There are various kinds of pulusu made with fish, egg or vegetables- typically pumpkin, sweet potato, ash gourd, bottle gourd, shallots etc.

.A pulusu served with rice is a whole meal on its own. Especially during summers, you do not feel like eating too many things. This thin broth and eggs with rice, followed by some curd is a quick and easy meal. Running short of time, too tired to go out, hate ordering in, too lazy to cook. I can find so many reasons to make a dish like this and settle down watching a movie (or “finish making food so that I can get back to studies” is more often the case with me).

The best thing about this dish is that it is refreshingly tangy. It takes a tomato based boring egg curry to a new level and you don’t need to work hard at all. That is the simplicity of Andhra food; you don’t work hard, just play with flavours and pour in loads and loads of love. In some households, love tends to be synonymous with ghee and receiving that love graciously once in a while is a delicious treat.

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Ingredients:

  • 3 eggs
  • 1 medium sized onion – sliced
  • 1 medium sized tomato – chopped
  • 10- 12 curry leaves
  • 1 green chilli
  • 2-3 cloves of garlic roughly chopped
  • ½ inch of garlic finely chopped.
  • Salt to taste
  • 1 tablespoon oil (coconut oil or regular refined vegetable oil)
  • 1 teaspoon grated jaggery (do not substitute it with sugar, it does not develop a good flavour)
  • ½ tablespoon of store bought tamarind paste or 2 tablespoons of freshly extracted tamarind pulp
  • ½ cup or more water

Dry Spices:

  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 6-7 fenugreek seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon coriander seed powder
  • ¼- ½ teaspoon garam masala

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Preparation:

  • The eggs need to be hard boiled for this recipe. Boil eggs in salt water for 6-7 minutes and chill them under tap water. Peel the shells off and make a few cuts here and there to let the sauce penetrate into the eggs.
  • For the sauce, Heat oil in a pan. When the oil is hot enough add the fenugreek, mustard and cumin seeds. Fry till mustard seeds start to crackle. Then add the curry leaves and green chilli followed by ginger and garlic. Fry till they start losing their raw smell.
  • Now add the onions (add a pinch of sugar to caramelise the onions) and cook till they are soft.  Add the remaining dry spice powders and fry for a few seconds.
  • Add the chopped tomatoes and cook till they are soft and mushy.
  • Once the tomatoes are cooked, add the tamarind and jiggery. Stir well to combine all the contents.
  • Add half a cup or so of water to adjust consistency as per your liking and place the eggs in to the pan. I do not fry eggs before tipping them into the curry; you may fry them if you wish to.
  • Boil the pulusu for two to three minutes and serve hot with rice.

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[photo credits – my friend Remanika Edoliya]

 

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Comments

  1. says

    This looks delicious Aparna, …
    Our north Indian egg curry preparation is not very different either, though we don’t add jaggery, tamarind, curry leaves and coconut oil, and instead of using chopped Onion, garlic we usually make it into a paste.. But i am sure your recipe is perfect for the hot climate and I am quite intrigued with the idea of adding a bit of tamarind and jaggery to give it a Sweet and tangy flavour to make a perfect Summer curry.. :)

  2. aparna prasad says

    i came across this recipe recently. i grew up eating the north indian style curry (complicated culinary influences :P ) . i was really surprised that these flavors worked so well with an egg. this indeed is a perfect summer curry, i hope you try this and enjoy a nice summer meal :)

  3. Sridevi says

    Hiiiii! Very impressed by your write up!!!!!!! Great !! Good start with best wishes ………Love amma

    • says

      Thanks… And we are waiting for Aparna’s exams to get over so that we can see some more ‘awesome blossom ‘ from her.. What say Amulya :) ?

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