Egg Pulusu Recipe without Tomato | Kodi Guddu Pulusu

Egg Pulusu Recipe without Tomato is a Telugu-style egg curry/gravy that has a distinct tanginess from tamarind. In the Telugu language, this tangy egg stew is called Kodi Guddu Pulusu. This side dish pairs well with hot steamed rice or Indian flatbreads.

Today I am sharing my first pulusu recipe which is Egg Pulusu without Tomato. It’s an onion and tamarind-based tangy egg gravy recipe.

If you are new to South Indian cuisine, tamarind is often used as a souring agent in South Indian meals – lentils/dal, flavored rice, pachadi/chutney, etc.

egg pulusu recipe without tomato

What is Pulusu?

Pulusu is a Telugu word and has its roots in Andhra Pradesh and Telangana, regions known for delicious and spicy food. It is a type of stew or gravy that typically has tamarind as a key ingredient, giving it a tangy flavor.

The beauty of pulusu lies in its versatility. The dish can feature various combinations of vegetables, lentils, fish, chicken, or meat, simmered in a tangy sauce.

Common vegetables used in pulusu include okra, eggplant, drumsticks, pumpkin, colocasia, raw banana, bottle gourd, potato, etc.

Pulusu has a unique flavor profile that hits all the right notes – tastes tangy, sour, and spicy, with a hint of sweetness.

Beyond its delicious taste, pulusu offers several health benefits. Tamarind and jaggery, the key ingredients, are rich in antioxidants, act as a coolant, and may aid in digestion. Additionally, the inclusion of a variety of vegetables or poultry/meat provides essential protein, vitamins, minerals, and fiber.

About Egg Pulusu Recipe without Tomato

Egg Pulusu Recipe without Tomato is a variation of egg pulusu. In this recipe boiled eggs are simmered in a tangy and spicy tamarind-based gravy.

Making pulusu is an art form that requires patience and precision. The process typically involves preparing a base by sautéing onions, and spices until they are fragrant. Then, tamarind pulp or paste is added along with water to create the sour base of the gravy.

As with any traditional dish, the recipes vary slightly depending on the region. Also, every household adds its own improvisations in the ratio of ingredients and way of cooking.

Put together with a few simple ingredients – boiled eggs, tempering, onion, tamarind, jaggery, and a few basic spices.

What makes this recipe special? My personal improvised edition uses onion in the paste form.

I have come across a few variations that call for rice flour slurry for thickening. At home, we do not like the texture of pulusu that way.

Instead, onion paste acts as a natural thickening agent. It helps to thicken the gravy and provides a smooth texture.

Also, I add coriander leaves to the tempering. They will release aroma and flavors into the hot oil.

Reasons to try

Quick & easy to prepare.

Burst of flavors.

Ready in 30 minutes.

Comfort meal.

Perfect for lunch or dinner.

Pro Tips

1. Save time: While boiling the eggs, you can soak tamarind in hot water and chop everything.

2. Balancing flavors: Achieve the perfect balance of flavors by adjusting the amount of tamarind, jaggery, salt, and spices according to your taste preferences. If you are a beginner, start by adding in less quantity. Taste the sauce as you cook and make adjustments as needed.

3. Consistency: Typically, pulusu has a semi-thick to medium consistency. However, it can vary depending on personal preference.

4. Rest before serving: Resting time allows the flavors of ingredients to infuse into the gravy and intensify. Also, it thickens the gravy slightly.

egg pulusu recipe

Ingredients

Eggs: This recipe needs hard-boiled eggs for this recipe.

Oil: I have used sunflower oil in this recipe. You can use any neutral-flavored oil.

Onions: Finely chopped and paste form the base of the gravy.

Tamarind & Jaggery: The key ingredients for tangy and sweet flavors.

Tempering: Fenugreek seeds, mustard seeds, and cumin.

Spices: turmeric powder, red chili powder, and coriander powder.

Water: It is used to adjust the consistency of the pulusu gravy.

Others: green chilies, curry leaves, and coriander leaves.

How to make Egg Pulusu without Tomato (step-by-step)

Step 1: Hard Boil the eggs

1. Place the raw eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat to low and simmer for about 10-12 minutes. Once boiled, remove the eggs from the heat, drain the hot water, and transfer them to a bowl of cold water. Let them cool and peel the shells. Set them aside.

Step 2: Tamarind Pulp

2. Soak a lemon-sized ball of dried tamarind in 1 cup of hot water for 10-15 mins. Use your fingers to squeeze and knead the soaked tamarind to release the pulp into the water. Strain the tamarind pulp to remove any seeds or fibers, and set aside.

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Step 3: Making Egg Pulusu

3. Heat oil in a pan or kadai over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle and release their aroma.

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4. Add the 2 onions finely chopped and saute until they change color to light brown.

Note: Stir at frequent intervals for even cooking.

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5. Add the onion paste of 1 onion, 1 tsp ginger-garlic paste, and 2 tbsp coriander leaves. Sauté for a couple of minutes until the raw smell disappears.

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6. Add the ground spices – 1/4 tsp turmeric powder, 2-3 tsp red chili powder, and 1 tsp coriander powder. Saute for 5-10 seconds.

Note: For a vibrant red color without spice, replace red chili powder with kashmiri red chili powder.

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7. Add the tamarind extract along with 1 cup of water and stir well. Increase the heat and bring the mixture to a gentle boil.

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8. Once the pulusu starts boiling, taste test and add seasoning and spice if needed.

Lower the heat and let the pulusu simmer for about 10-15 minutes. It will allow the flavors to meld together and also thicken the sauce slightly.

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9. Open the lid and add 1-2 green chilies, 5-7 curry leaves, a small piece of jaggery, and boiled eggs.

Note: Raw green chilies and curry leaves add a nice aroma.

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10. Continue to simmer for 5 minutes.

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11. Turn off the heat and add 2 tbsp coriander leaves.

Egg Pulusu is ready. Serve it with rice or a choice of flatbread.

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Serving Suggestions

Egg Pulusu tastes best as a side dish with hot steamed rice. I strongly recommend resting the egg pulusu until it comes to room temperature before serving. It allows the flavors to meld and shine.

You can pair this with your favorite Indian bread such as chapati, roti, or phulka.

Storage Suggestions

Egg Pulusu stays good for 2-3 days in the refrigerator. In fact, any pulusu dish always tastes good after a few hours and better the next day. 

Before serving reheat in a microwave or a pan over the stovetop. Reheat just until it is warm.

While making a large batch, make the pulusu gravy and refrigerate. At the time of serving, reheat the gravy, add freshly boiled eggs, and simmer for 5 minutes.

kodi guddu pulusu

Variations

1. In the summer season, add raw mango (grated). For this recipe, add 1 tsp. Also, adjust tamarind accordingly.

2. Add cumin + fenugreek seeds powder at the end. The quantity will be 1/4 tsp cumin and 1/8 tsp fenugreek seeds.

3. You can also include veggies like okra, drumstick, potato, or brinjal.

More Related Recipes

Egg Pepper Masala fry

Egg Curry without Tomato

Anda (Egg) Masala

Onion Egg Masala

If you’ve tried this Easy Egg Pulusu Recipe without Tomato, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

egg pulusu recipe

Egg Pulusu Recipe without Tomato

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Egg Pulusu Recipe without Tomato is a South Indian egg dish wherein boiled eggs are simmered in a tangy and spicy tamarind-based gravy. Serve egg pulusu hot with steamed rice for a satisfying meal.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

  • 4-5 numbers Boiled Eggs
  • 3-4 tbsp Oil
  • 5-6 numbers Fenugreek seeds (methi dana)
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin
  • 2 medium size Onion (finely chopped)
  • 1 medium size Onion (grind to a paste)
  • 4 tbsp Coriander leaves
  • 6-7 numbers Curry leaves
  • 1 tsp Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • 2-3 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1-2 numbers Green chilies
  • 1 cup Water
  • Salt (to taste)

Tamarind pulp

  • lemon size Tamarind
  • 1 cup Water

Instructions
 

Hard Boil the eggs

  • Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat to low and simmer for about 10-12 minutes.
  • Once boiled, remove the eggs from heat, drain the hot water, and transfer them to a bowl of cold water. Let them cool and peel the shells. Set them aside.

Tamarind Pulp

  • Soak a lemon-sized ball of dried tamarind in 1 cup of hot water for 10-15 mins. Use your fingers to squeeze and knead the soaked tamarind to release the pulp into the water. Strain the tamarind pulp to remove any seeds or fibers, and set aside.

Making Egg Pulusu

  • Heat oil in a pan or kadai over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter and release their aroma.
  • Add the onions finely chopped and saute until they change color to light brown.
  • Add the onion paste, ginger-garlic paste, and coriander leaves. Sauté for a couple of minutes until the raw smell disappears.
  • Add the ground spices – turmeric powder, red chili powder, and coriander powder. Saute for 5-10 seconds.
  • Add the tamarind extract along with 1 cup of water and stir well. Increase the heat and bring the mixture to a gentle boil.
  • Once the pulusu starts boiling, taste test and add seasoning and spice if needed.
  • Lower the heat and let the pulusu simmer for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
  • Open the lid and add green chilies, curry leaves, a small piece of jaggery, and boiled eggs.
  • Continue to simmer for 5 minutes.
  • Turn off the heat and add 2 tbsp coriander leaves.
  • Egg Pulusu is ready. Serve it with rice or choice of flatbread.

Notes

Tanginess of tamarind varies. So quantity of tamarind and water depends on the tanginess of tamarind.
Can increase the quantity of onions for a thick gravy.
Adjust the consistency of gravy as per preference.
Do not overcook the boiled eggs when simmering them in the pulusu gravy. Overcooking can result in rubbery egg whites and dry yolks.
I have not added garam masala powder, as it is not typically added to pulusu dishes. 
Store any leftover egg pulusu in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.


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