Kodi Guddu Pulusu is a delicious and authentic Andhra style Egg Curry where hard-boiled eggs are cooked in an onion-tomato gravy.
Pulusu means a tamarind-based curry dish and in this recipe, hard-boiled eggs are cooked in a tamarind, onion and tomato based gravy. The eggs are cut into two halves (or slit) and cooked in the gravy. The whole dish can be garnished with fresh coriander leaves and cumin powder.
The dish is named after the cooking pot (“kodi”) which is heated and boiled by charcoal (“guddu”). The cooked ingredients are then poured over the rice and eaten with curry. Tamarind juice can be replaced by lemon juice if tamarind juice cannot be found.
It is best served with rice or as a side dish with dosa, idli or roti.
Andhra Egg Curry (Kodi Guddu Pulusu)
- 6 to 8 Eggs hard-boiled, peeled
- 2 to 3 Onions finely chopped
- 3 to 4 Green Chillies slit
- 4 to 5 Tomatoes chopped
- 1 inch Ginger peeled, sliced
- 3/4 tsp Turmeric Powder
- 3/4 tsp Red Chilli Powder
- 1 1/2 tsptsp Coriander Powder
- 1 1/2 Tamarind Paste
- handful Curry Leaves
- 1/4 cup Oil
- 1 Cinnamon Stick broken
- 1 1/2 tsp Black Mustard Seeds
- 125 ml Coconut Milk
- handful Coriander Leaves chopped
- as per taste Salt
- Heat oil in a heavy-bottomed pan over medium flame.
- Fry the mustard seeds for 20 seconds.
- Add the onions and saute until light golden brown.
- Add the cinnamon and green chillies.
- Fry for a minute or two.
- Add the tomatoes and cook for 10 minutes.
- Add the ginger, turmeric powder, red chilli powder, coriander powder and stir-fry for a minute.
- Cook until the oil starts to separate.
- Add the tamarind paste and 1 cup of water.
- Simmer for a minute or two.
- Add the coconut milk, salt and curry leaves.
- Stir well and simmer for a minute.
- Add the eggs and simmer for 3 to 5 minutes over low flame.
- Stir gently ensuring the eggs stay intact.
- Garnish with coriander leaves.
- Serve with hot rice or as a side dish with dosas.