Name: Kodi Guddu Pulusu
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Egg, hard-boiled, peeled, and slit lightly; ¼ cup Tamarind Extract, thick juice; 1 Onion, finely chopped; ½ Tomato, finely chopped; 1½ Green Chili Pepper, slit; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ⅛ tsp Fenugreek Seeds, methi dana, crucial for flavor; 7½ Curry Leaves; ½ tsp Ginger-Garlic Paste; ¼ tsp Ground Turmeric; ¾ tsp Red Chilli Powder, Andhra food is spicy!; ½ tsp Ground Coriander; ½ tsp Jaggery, powdered, to balance the sourness; 1½ tbsp Cooking Oil; ½ tsp Salt, to taste; ¾ cup Water; 1 tbsp Coriander Leaves, chopped

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat a minor portion of the oil in a pan. Sauté the boiled, delicately slit eggs with a minuscule trace of turmeric until the whites blister into a light golden crust. Extract and secure aside.
Replenish the pan with the remaining cooking oil and bring it to a steady medium heat.
Add the mustard seeds, cumin seeds and the fenugreek seeds (methi dana), which matter here. Let them crackle. Watch the methi closely: if it burns, it will turn the whole curry bitter and there is no fixing it.
Toss in the fresh curry leaves and slit green chillies. Sauté rapidly for 10 seconds to infuse the lipid base.
10 sec
Fold in the finely minced onions. Sauté with unwavering patience until they break down completely, becoming soft and adopting a light brown hue.
Introduce the ginger-garlic paste. Cook intensely for 1 minute to neutralize its raw, sharp profile.
1 min
Add the chopped tomatoes, immediately followed by the turmeric, red chilli powder, and coriander powder. Cook this heavy masala base until the tomatoes collapse into a mush and visible oil separates from the perimeter.
Pour in the thick, sour tamarind extract, the jaggery, the salt and the measured water. Stir it together and bring the mixture to a hard boil.
Carefully lower the golden-fried eggs into the rolling gravy. Drop the heat, cover securely, and enforce a vigorous simmer for 10-12 minutes. The objective is a gravy that heavily reduces, thickens, and forces the seasoned oil to float cleanly at the surface.
10–12 min
Turn off the heat, scatter freshly chopped coriander over the top, and serve.

How to tell it's done

Lightly fried boiled eggs, firm and golden, soaking up a dark, glossy tamarind gravy that is sour, sweet and hot at once.

Getting it right

Tip

Fenugreek seeds and a little jaggery matter in a real Andhra pulusu. The methi carries the flavour and the jaggery balances the sharp sourness of the tamarind and the heat of the chillies.

What to serve it with

A formidable, highly addictive daily staple dominating Andhra households. It is designed to be consumed exclusively with a massive, steaming hot plate of pure white rice.

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Ingredients