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–+ servings

Egg Pulusu - Tangy South Indian Egg Curry

A delicious and tangy South Indian egg curry featuring hard-boiled eggs simmered in a flavorful tamarind-based gravy. This traditional pulusu recipe combines aromatic spices with the perfect balance of sourness and heat, making it an ideal comfort food to enjoy with steamed rice or Indian breads.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 servings (190g each)
Calories 295 kcal
Protein16 g
Fiber6 g
Fat17 g
Carbohydrates22 g

Equipment

  • Heavy-bottomed pan for cooking curry
  • Small frying pan for frying eggs

Ingredients
 

For the Eggs:

  • 4 large eggs
  • 2 cups water for boiling eggs
  • 1 teaspoon oil for frying eggs
  • ½ teaspoon turmeric powder for egg coating

For the Pulusu:

  • 1 small lemon size (10 g) tamarind soaked in ½ cup hot water to extract pulp
  • ½ cup hot water for soaking tamarind
  • 2 teaspoon oil
  • 10-12 pieces curry leaves optional
  • 1 cup (150 g) onion finely chopped
  • 1 teaspoon (5 g) ginger minced
  • 2 teaspoon (10 g) garlic minced
  • 4-5 pieces green chilies slit lengthwise
  • 1 cup (220 g) tomatoes chopped
  • 1 teaspoon (6 g) salt
  • 1 teaspoon (4 g) coriander powder
  • 1 teaspoon (9 g) chili powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon coriander leaves optional

Instructions
 

Prepare the Eggs:

  • Hard boil 4 large eggs in 2 cups water, peel, and set aside. Make shallow cuts on the eggs.
    Four eggs boiling in water in a stainless steel saucepan on stovetop
  • Heat 1 teaspoon oil in a small frying pan. Add ½ teaspoon turmeric powder and then gently place the cut eggs. Lightly fry until golden. Set aside.
    Four golden-brown pan-fried boiled eggs with shallow cuts, coated in turmeric

Prepare the Pulusu:

  • Soak 1 small lemon size tamarind in ½ cup hot water for 10-15 minutes. Mash and extract thick tamarind pulp, discarding the solids. Set aside.
    Dark brown tamarind pieces soaking in hot water in a small steel bowl
  • Heat 2 teaspoon oil in a heavy-bottomed pan. Add 10-12 pieces curry leaves (optional) and sauté for 30 sections.
    Fresh green curry leaves sizzling and sputtering in hot oil in a heavy-bottomed pan
  • Add 1 cup onion and ½ teaspoon turmeric powder. Sauté until onions are translucent.
    Diced white onions mixed with golden turmeric powder cooking in oil until translucent
  • Add minced 1 teaspoon ginger, 2 teaspoon garlic, and 4-5 pieces green chilies. Cook for 2 minutes.
    Minced ginger, garlic, and green chilies being added to the sautéed onion mixture
  • Add 1 cup tomatoes and 1 teaspoon salt. Cook until tomatoes break down and become mushy.
    Chopped red tomatoes cooking down into a thick, chunky gravy base with steam rising
  • Add 1 teaspoon coriander powder and 1 teaspoon chili powder. Cook for 2-3 minutes.
    Red chili powder and brown coriander powder being stirred into the egg pulusu base
  • Pour in the tamarind juice and add 1-2 cups water. Bring to a boil.
    Dark brown tamarind water being poured into the spiced tomato gravy creating a tangy base
  • Reduce heat and simmer for 10-15 minutes until the curry thickens slightly.
    Thick, reddish-brown curry base with proper consistency before adding eggs
  • Gently add the fried eggs to the curry. Simmer for another 5-7 minutes, allowing the eggs to absorb the flavors.
    Golden fried eggs gently simmering in the thick, tangy reddish-brown curry gravy
  • Garnish with 1 tablespoon coriander leaves and serve hot.
    Completed egg pulusu served in a ceramic bowl, garnished with fresh curry leaves

Notes

Serving Quality: This easy egg pulusu recipe yields 2 generous servings at 190 grams per serving (including 2 eggs per person), perfect as a main course with steamed rice or Indian breads.
About This Traditional Egg Pulusu Recipe: This authentic Andhra style egg pulusu brings together the perfect balance of tangy tamarind and aromatic spices. Our spicy tangy egg curry recipe is ideal for those seeking a quick South Indian tamarind egg curry that delivers restaurant-quality flavors at home.
Serving Suggestions: Serve this traditional egg pulusu hot with steamed rice, roti, or dosa. The tangy and spicy flavors make it a perfect comfort food for any meal.
Tips: Adjust tamarind quantity based on your preference for tanginess. For extra richness, you can add a splash of coconut milk at the end.
Storage: The curry tastes even better the next day as the flavors develop further. Store in refrigerator for up to 3 days.
Cooking Tips: Make sure not to overcook after adding eggs to prevent them from becoming rubbery. The key to making the perfect egg pulusu is getting the tamarind tartness just right.

NUTRITION

Nutrition Facts
Egg Pulusu - Tangy South Indian Egg Curry
Serving Size
 
1 serving (190g)
Amount per Serving
Calories
295
% Daily Value*
Protein
 
16
g
32
%
Carbohydrates
 
22
g
7
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Fat
 
17
g
26
%
Sodium
 
1400
mg
61
%
Potassium
 
709
mg
20
%
Vitamin D
 
2
µg
13
%
Calcium
 
172
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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