Egg Pulusu
A tangy, aromatic curry of hard-boiled eggs simmered in onion-tamarind sauce. Perfect with steamed rice or flatbreads.
Servings: 4 People
Calories: 231kcal
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
Ingredient Swaps:
- 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
Calories: 231kcal | Carbohydrates: 3g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 329mg | Sodium: 217mg | Potassium: 175mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg