Kodi guddu pulusu/Eggs in tamarind sauce

Kodi guddu pulusu is a classic dish in Andhra region where eggs are cooked in tangy tamarind sauce and blend of spices. Adding sugar will cut the acidity of tamarind and enhances the flavor.

This dish on a whole is party in the mouth with different notes of tastes dancing on your tongue - spicy, tangy, little hint of sweet...This is very easy to prepare with a very few ingredients yet packed with lots of flavor. Enjoy!!

Ingredients


6 to 8 hard boiled eggs
2 big onions chopped real fine
4 green chillies
1 big lemon sized tamarind or 3 tbsp tamarind paste (use more if you want more gravy)
1 tsp ginger garlic paste
1/2 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp nutmeg powder (optional)
1/2 tsp red chilli powder (per spice level)
3/4 tsp sugar
Salt per taste
3 tbsp oil

For tempering

2 dried red chillies
1 tsp mustard seeds
1 tsp jeera/cumin seeds
1 tsp turmeric powder
couple of pinches of hing(Inguva)
5 to 6 curry leaves

For Garnish

Handful of corinader leaves

Method

Take the boiled eggs and make 3 or 4 long slits length wise leaving the ends in tact. Set aside.

If using Tamarind

 In a microwave safe bowl add tamarind and 1 cup of water and heat in the microwave for 15 to 30 seconds. Take it out let it cool for a minute then squeeze the tamarind really hard. Do that couple of times to extract all the juice. Save the tamarind water( add extra water to make it 2 cups of liquid) and discard the pulp.

If using Tamarind Paste

Mix the paste in 2 cups of water and keep aside.

For Curry 

Heat oil in a pan. Add the tempering except for curry leaves and let them splutter.  Add in the curry leaves and green chillies. Let them splutter. Add in the chopped onions and salt. Let the onion cook till the raw smell is gone onions look translucent and light brown in color. Add in the ginger garlic paste and fry for 2 more minutes.
Add in the red chilli powder, coriander powder, cumin powder and nutmeg powder. Fry for a minute or 2. Add in the tamarind water, close the lid with slight opening and bring it to a boil.  This may take like 7 to 10 minutes. Now add in the sugar give it a good stir and let it cook for 3 to 4 minutes. Check and adjust the seasonings at this point.
Add in the slit eggs, close the lid and cook for 10 minutes. Now open the lid, add in the garam masala powder and cook till the gravy is of required consistency.
Turn off the heat and garnish with coriander leaves. Serve hot with white rice.

Note

Increase or decrease the amount of tamarind to control the tanginess/sourness to match your taste buds.

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