July 31, 2007

Egg Gravy (Egg Pulusu)

Between these videos, I am planning to post my own recipes too. This is one easy, quick and yummy recipe. Here is my recipe:

Guddu pulusu:
Prep time : 15 minutes
Cooking time : 15 minutes
Serves : 3
Cuisine : Andhra


Boiled Eggs : 3 (As required)
Chopped Onions : 1/2 cup
Tamarind(Chinthapandu) : small lemon size(1)
Water : 1/2 cup
Turmeric Powder(Pasupu/Haldi) : a pinch
Red Chilli powder : 1 tbsp
Salt : As per taste
Menthi powder(menthulu) : 1/4 tsp
Coriander powder(Dhaniyalu) : 1/2 tsp
Jeera powder(Jeelakarra) : 1/2 tsp
oil : 2 tbsp
Jeera : 1/4 tsp
Mustards(Avalu) : 1/4 tsp
Fresh curry leaves : 3 or 4
Fresh finely chopped coriander leaves for garnishing.

1. Extract thick juice from tamarind and keep aside.

2. In a kadai, heat the oil then add jeera, mustards, curry leaves and onions. Fry the onions till they become slightly red on the edges on medium flame.

3. Then you can add turmeric, red chilli powder, menthi powder, coriander powder and jeera powder respectively. Then mix and fry for 2 minutes on low flame.

4. Then add the tamarind juice, 1/2 cup of water and salt, mix well. Immediately drop the boiled eggs into the gravy slowly. Then cover with a lid, cook on high flame till a boil comes. Then keep the flame on medium or low till the gravy becomes thick.

5. After that take into bowl, garnish with fresh finely chopped coriander leaves.

6. It goes well with hot steamed rice. I love it.


Asha said...

Mouthwatering! I love Egg curries,my kids don't make fuss whenever I make this.Thanks Jyoti!:)

Jyothi said...

Hi Asha, thanks for your lovely words. Keep on coming dear.

Rekha said...

Jyoti, Ur egg gravy curry is really good and mouthwatering! From the pic, i think it really tastes good also :P

Jyothi said...

Hi Rekha, thanks for dropping by and keep on coming.

TBC said...

Hi Jyothi,
I found you through your comment on my blog.
Egg pulusu looks good & doesn't take much time either!

Jyothi said...

you are absolutely right tbc. Thanks for dropping by and keep on coming.

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