Egg Pulusu |Andhra Egg Curry |Video
Nish Kitchen
Nish Kitchen
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  • ¼ cup water Egg curry: 1 tbsp oil ¼ tsp fenugreek seeds ½ tsp mustard seeds 1 cup chopped onions 2-3 green chillies, split 1 tbsp ginger paste 1 tbsp garlic paste ½ tsp ground turmeric (turmeric powder) 2 tsp ground coriander (coriander powder) ½ tsp ground cumin (cumin powder) 1 tsp red chilli powder 1 large tomato, chopped 4 hard boiled eggs, shells removed A sprig of curry leaves Water Salt to taste Instructions Tamarind water: Soak tamarind in water for 10-15 minutes. Pass it through a sieve and discard all the hard bits. Andhra egg curry: Heat 1 tbsp oil in a large frying pan over medium-high heat. Splutter fenugreek seeds and mustard seeds. Add curry leaves and fry for few seconds. Add onions and green chillies. Saute, stirring occasionally, for 2-3 minutes or until golden brown. Add ginger and garlic paste. Saute for a minute or until aromatic. Add turmeric, coriander, red chilli powder and cumin powder. Season with salt. Add tomatoes. Cook, stirring occasionally, until mushy. Add tamarind water. Add enough water to make thick gravy or sauce. Bring to the boil. Reduce the heat. Cover and simmer for 3-4 minutes. Make vertical slits on the eggs, and add them to the curry. Heat through. Garnish with more curry leaves if you like. Serve warm with roti, paratha or rice. 3.5.3208



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