Guddu Pulusu/ Egg gravy

Guddu Pulusu is an Andhra dish where eggs are boiled separately and added to the onion and tamarind gravy. Jaggery is added for sweetness. The dish is a little sweet and sour mix but at the end you just taste a mix of all flavors and spices.

The dish goes well with hot rice.

Preparation Time: 10 minutes 

Cook Time: 25 minutes 

Serves : 5

Ingredients:

Eggs : 5-6 boiled and de-shelled

Onion: 3 large chopped 

Green chili : 1 slit 

Tamarind: size of large lemon soaked

Jaggery: 2 cubes or 1/4 cup grated

Cilantro/coriander leaves: For garnishing 

Turmeric: 1 teaspoon 

Garlic: 1 clove minced

Curry leaves: 1 sprig 

For tempering:

Urad dal/Minappappu: 1 teaspoon 

Cumin/ Jeera : 1/2 teaspoon 

Mustard seeds/ aavalu: 1 teaspoon 

Methi seeds : 2

Dry red chili: 1

Method:

Heat oil in a pan and add ingredients listed under for tempering and fry for 1 minute. Add garlic and fry for 30 seconds. Add curry leaves, green chili, onions and turmeric and mix well. Cook until they turn translucent. Add boiled eggs, salt and red chili powder mix well and cook for 3 minutes. 

Take the tamarind extract adding some water and add that to the pan. Add 1 cup of water, jaggery mix well close lid and cook for 10-12 minutes until the curry is thick.

Turn off the stove, garnish with cilantro and serve hot with rice.