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.