Egg Pulusu is a dish that perfectly captures the bold flavors of Andhra and Telangana cuisine. Hard-boiled eggs are simmered in a tangy tamarind gravy spiced with onions, chilies, curry leaves, and a blend of roasted masalas. The result is a dish that’s hearty, fiery, and full of the kind of depth that makes South Indian food unforgettable.
Historically, tamarind-based gravies (called pulusu in Telugu) have been a staple across South India for centuries. They balance tanginess with spice and are often cooked in clay pots for a smoky earthiness. When eggs were added to this traditional gravy, Egg Pulusu became a comfort dish in many Telugu households; simple, filling, and always best enjoyed with hot rice.
My version leans on a slow onion base, roasted spice aroma, and tamarind added in stages so it hits tangy not harsh.
Why You’ll Love This
- A unique twist on egg curry with tangy tamarind
- Authentic South Indian flavors
- Comfort food best with steamed rice
- Protein-rich and satisfying
- A balance of spicy, tangy, and earthy notes
Egg Pulusu
Ingredients
- 8 large eggs
- 3 tablespoons vegetable oil
- 2 medium onions thinly sliced
- 3 garlic cloves finely chopped or crushed
- 2.5 cm 1 inch piece fresh ginger, grated
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder
- 1 teaspoon ground cumin added for depth
- 3 tablespoons tamarind concentrate or paste
- 400 ml warm water
- 1 teaspoon salt or to taste
- 1 teaspoon sugar balances the sourness
- Fresh coriander leaves chopped (plus extra to garnish)
- Lemon wedges to serve optional
Instructions
Prepare the Eggs:
- Boil the eggs until hard-cooked.
- Cool in cold water, then peel.
- Using a sharp knife, make 3–4 shallow slits around each egg so they soak up flavor. Set aside.
Sauté the Base:
- Heat oil in a deep wide pan over medium heat.
- Add sliced onions and cook for 5–6 minutes until golden and soft.
- Stir in the garlic and ginger. Sauté for another 1–2 minutes.
Add Spices:
- Sprinkle in turmeric, chili powder, ground cumin, and salt.
- Mix well and cook for 1 minute until aromatic.
Make the Gravy:
- In a bowl, dissolve tamarind paste in the warm water.
- Pour into the pan.
- Stir and bring to a gentle simmer.
- Cook for 5–7 minutes to blend the flavors.
Finish and Combine:
- Add the boiled eggs to the pan.
- Simmer uncovered for 5 minutes, spooning sauce over the eggs occasionally.
- If you prefer a touch of sweetness, stir in the sugar now.
Serve:
- Sprinkle with fresh coriander.
- Serve hot with steamed rice or flatbreads.
- Garnish with extra coriander and lemon wedges if you like.
Notes
- Use lemon juice if tamarind isn’t available.
- Add drumsticks or okra for a vegetable twist.
- Slitting eggs helps the gravy seep inside.
- Use sesame oil for an authentic flavor.
- Pulusu gravy can be made 1 day ahead; add eggs when reheating.
- Stores well in the fridge for 2 days.
- Serve with hot steamed rice and papad.
- Pair with vegetable stir-fries for a complete South Indian meal.
- Add coconut paste for a creamy version.
- Stir in jaggery for a sweet-sour balance.
Nutrition
FAQs
What does “Pulusu” mean?
In Telugu, pulusu refers to tamarind-based gravies that are tangy and spiced.
Is Egg Pulusu very spicy?
Traditionally, yes but you can reduce chili for a milder version.
Can I make Pulusu without eggs?
Yes pulusu is also made with vegetables like okra, pumpkin, or drumsticks.
What’s the best oil for Egg Pulusu?
Sesame oil gives the most authentic South Indian flavor.
Egg Pulusu is tangy, fiery, and deeply comforting; a dish that showcases the heart of Telugu cooking. It’s simple yet full of character, making it a staple you’ll crave often.
If you try this Egg Pulusu, let me know how it went in the comments. And if you enjoy South Indian cooking, follow Beyond Chutney for more:
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