EGG PULUSU
Egg Pulusu is a typical South-Indian or more specifically a Telugu Dish. Pulusu simply implies a mixture of tamarind juice with salt and chilly powder. The sour taste of tamarind catches on to the boiled eggs giving it a wonderful taste. Making small slits on the sides of the eggs will ensure the 'Pulusu' penetrates the eggs giving it the desired taste.
Serves: 4Ingredients:
6 eggs, 1 onion, 1 tsp jeera (Cumin) seeds, 1 tsp methi seeds (Fenugreek seeds), 2 tsp coriander seeds, 2 tomatoes, 2 tbsp tamarind pulp, 2 tsp red chili powder, 1 tsp turmeric, 2 tsp ginger garlic paste, 1 tsp mustard seeds, Curry leaves, 2 green chilies, salt to taste.
Method:
1. Boil eggs separately, peel the shell. Make small slits on the sides of the eggs (this allows the gravy to seep in). Keep aside.
1. Boil eggs separately, peel the shell. Make small slits on the sides of the eggs (this allows the gravy to seep in). Keep aside.
2. Fry onions with jeera, methi, and coriander seeds and grind to paste.
3. Heat oil in a kadai, splutter mustard seeds, fry green chilies, curry leaves, ginger garlic paste and add tomatoes.
4. Fry well adding red chili powder, turmeric and salt.
5. Keep frying well and add the boiled eggs also and fry for few more minutes.
6. Now add the ground masala and the tamarind pulp. Stir in well and fry till oil separates.
7. Add water if the masala is too thick and boil for 10 mins.
8. Serve hot with rice.
3. Heat oil in a kadai, splutter mustard seeds, fry green chilies, curry leaves, ginger garlic paste and add tomatoes.
4. Fry well adding red chili powder, turmeric and salt.
5. Keep frying well and add the boiled eggs also and fry for few more minutes.
6. Now add the ground masala and the tamarind pulp. Stir in well and fry till oil separates.
7. Add water if the masala is too thick and boil for 10 mins.
8. Serve hot with rice.