Andhra Style Egg Pulusu Curry Recipe

Why not make the egg the main ingredient in a curry? Just because chicken is famous, and so is lamb, doesn't mean fish, paneer cheese, seafood, and, much less, eggs are left out.

We travel to Andhra Pradesh to prepare a curry called Egg Pulusu that incorporates all the creaminess and sweetness of coconut milk, with tamarind and mild spicy touch and the deliciousness of cooking eggs for just 5 minutes, resulting in a firm white but a creamy yolk.

This southern Indian region is famous for its bold flavors and its ability to combine fresh ingredients with aromatic spices, creating sauces that are the perfect accompaniment to any dish.

Traditional Andhra cuisine is a true feast for the senses, where each dish tells a story rich in culture and tradition. With fresh ingredients and indigenous spices, flavors intertwine to offer a unique culinary experience.

If anyone has any doubts, what determines the origin of a curry is the sauce, not the use of eggs. It's the spices and ingredients used to prepare it, because a Massaman curry has nothing to do with a tikka masala curry, a Japanese kare curry, a Thai green curry, or a Vindaloo, Rendang, or Korma curry.

In this case, we make the spice mix at home, but you can also buy it at specialty stores. As a recommendation, always go to a reputable store. Don't buy any commercial curry mixes, as they always end up with bland dishes.

To finish this dish, all you'll need is some naan or roti bread or basmati rice on the side, and if you want something more, some samosa or pakoras to start with as an appetizer.

We can associate this type of egg curry, with varying amounts of tomato. You could also add any type of vegetable, such as peas, potatoes, or cauliflower.

The ideal thing for any curry is to use fresh, peeled tomato and let the sauce cook for a long time and with a lot of patience, which is the key to any curry.

You can also add some nuts at the end or some fried onions. If we want this curry to last longer, the sauce will do perfectly both frozen and refrigerated, but without the eggs, the eggs will be the only thing we'll need to make shortly before we're ready to eat the dish.


Preparation Time: 10 mins
Cooking Time: 15 mins
Servings: 4 servings
Calories: 227 calories

Ingredients:

4 eggs
1 onion
1 tomato
3 flakes of garlic
1 tsp ginger paste
2 green chillies
1 tsp red chilli powder
2 tbsp coriander leaves
4 curry leaves
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp coriander powder
1 tsp cumin seeds
1 tsp poppy seeds
3 cloves
1″ cinnamon
2 tbsp vegetable oil
1 cup green peas
Cashew nuts
1 cup coconut milk
2 tsp tamarind paste
1 tsp sugar
Salt

Recipe Method:

Remove the shell of boiled eggs and keep aside.

Make a paste of onion, garlic, ginger, cashew nuts and green chilies in a mixer and blend to form a smooth paste. Keep aside.

Heat oil in a wok on medium heat and add curry leaves, cumin seeds, mustard seeds, poppy seeds, onion paste and add a pinch of salt and fry till golden brown. Add salt, turmeric, fenugreek, coriander & chilli powder and salt to taste and fry for a minute and add diced tomatoes and the tomato puree. Fry till it starts leaving oil. Add coconut milk, cloves, tamarind, sugar, cinnamon and a cup of water and simmer for 5 mins in low heat until gravy thickens.

Add the eggs, green peas and boiled eggs. Add 1 cup of water and bring to boil and reduce the flame. Simmer for 10 minutes or till very little water is left.

Garnish egg curry with coriander leaves and serve hot with paratha, roti or rice.