Best Egg Pulusu Recipe in 2026
200kcal
Ingredients
- 4 to 5 boiled eggs
- 2 tablespoons tamarind pulp
- 1 onion finely chopped
- 2 tomatoes chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- A few curry leaves
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 tablespoon oil
- Fresh coriander leaves for garnish
Equipment
- Pan or skillet
- Spoon for stirring
- Knife for chopping onions and tomatoes
- Bowl for tamarind pulp
- Measuring spoons
Method
- Heat oil in a pan and add mustard seeds and cumin seeds. Once they splutter, add dried red chilies and curry leaves.
- Add the chopped onion and sauté until golden brown. Then add chopped tomatoes and cook until they soften.
- Stir in turmeric powder, coriander powder, and red chili powder. Let the spices cook for a minute.
- Add tamarind pulp and about 1 cup of water. Let the gravy simmer for 10-15 minutes.
- Carefully add the boiled eggs and simmer for an additional 5-10 minutes to allow the eggs to absorb the flavors.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Notes
- Adjust the spice levels according to your preference by increasing or decreasing the chili powder.
- For a thicker gravy, cook the tamarind mixture longer to reduce the water.
- You can add vegetables like potatoes or cauliflower to make the dish more hearty.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
