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Spicy-Andhra-Egg-Curry-Recipe-Kodi-Guddu-Pulusu-3

Andhra Egg Curry – Kodi Guddu Pulusu Recipe


  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Yield: 3-4 servings 1x

Description

Recipe for Spicy Andhra egg curry made with boiled eggs. Tomato and tamarind based egg curry recipe. Easy and simple egg curry for rice. Recipe with step by step pictures and video.


Scale

Ingredients

For frying the eggs for Andhra Egg Curry

1 tablespoon groundnut oil
1 sprig curry leaves
4 green chillies
6 boiled eggs
1/4 teaspoon salt
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder

For making the Andhra Egg Curry

2 tablespoon groundnut oil
1/4 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 sprig curry leaves
2 dried red chillies
4 green chillies, slit
2 cups finely chopped onions
2 teaspoon ginger garlic paste
1.5 cups grated tomatoes
1 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoon coriander powder
1/2 teaspoon garam masala
1 gooseberry size tamarind
2 cups water
1/4 teaspoon sugar
2 tablespoon coriander leaves, chopped


Instructions

Frying the Eggs for Andhra Egg Curry

First step in making the Andhra Egg Curry – Kodi Guddu Pulusu is to fry the eggs. Take a fork and poke some holes on the boiled eggs. The holes will allow the masala to penetrate into the eggs. Set aside.

Heat oil in a pan and add in the curry leaves and the green chillies. Add in the eggs and the salt. After adding the eggs, do not move the eggs or disturb the eggs for a minute. The outer layer will tear. Allow the outer layer of the eggs to brown and crisp up. Move the eggs after a minute and let it slightly crisp up on all sides. Add in the turmeric powder and red chilli powder. Fry for a minute. Remove the eggs onto a plate and set aside.

Making the Andhra Egg Curry – Kodi Guddu Pulusu Recipe

In the same pan, add in some more oil. Add in the fenugreek seeds. Do not add a lot of fenugreek seeds as the curry will become bitter. Add in the mustard seeds, cumin seeds, curry leaves, red chillies and the green chillies. Add in the finely chopped onions. Sauté the onions till the onions are soft. It will take about 5-7 minutes on a medium flame. Add in the ginger garlic paste and sauté for a few minutes. Add in the grated tomatoes and the salt. Mix well to combine.

Cover the pan with a lid and let the curry simmer on a low flame for about 10 minutes. Add in the spice powders and saute till the oils separate from the mixture. Keep sautéing to avoid scorching at the bottom of the pan.

In the mean time, soak tamarind in hot water for 15 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Add in the tamarind pulp and water. Add in the sugar and mix well to combine. The little bit of sugar will help balance the flavors of the curry. Simmer the curry for a few minutes to cook the tamarind.

Add in the boiled eggs and cook for couple of minutes more to warm up the eggs. Do not cook for long after adding the eggs. Finally finish the curry with a generous sprinkling of coriander leaves and the crisped up curry leaves and green chillies (that came while frying the eggs).

Serve Andhra Egg Curry hot with rice and a little drizzle of ghee on top of the rice.


Notes

I use a box grater to grate my tomatoes. If hard pressed for time, just pulse the tomatoes in a mixie for several times to get a coarse puree and use it in the recipe.

Keywords: Andhra Egg Curry