May 18, 2009

Egg Pulusu Ela Cheyyali - Thelusaa

Egg Pulusu is a typical andhra dish where boiled eggs are cooked in onions and tamarind gravy and tempered with mustard seeds,methi seeds,garlic and curry leaves.It is generally served with hot steaming rice.

  • Boiled eggs--5
  • 1 big lemon sized tamarind
  • green chillies---3
  • red chilli powder--1 tbsp
  • 2 medium sized onions(finely chopped)
  • few curry leaves
  • methi seeds(menthulu)--1/2 tbsp
  • jeera(jeelakara)--1/2 tbsp
  • Mustard seeds--1/2 tbsp
  • Ginger garlic paste--1 tbsp
  • turmeric --1/2 tbsp
  • salt for taste
  • oil
Preparation Method:
  • Boil the eggs.
  • Soak the tamarind in water for about 20 minutes and extract juice from it.
  • Roast the methi seeds and the jeera lightly on a low flame and grind them.
  • Now take a pan with 3 to 4 tbsp of oil and add the mustard seeds.
  • After they splutter add the the green chilllies,curry leaves,ginger garlic paste,turmeric and onions and fry them .
  • Then add the tamarind juice and allow it to boil .
  • Now add the red chilli powder,the powder(methi seeds+jeera),coriander powder and salt.
  • Finally add the boiled eggs and allow the pulusu on a medium flame for about 5 -10 minutes.
  • Serve the dish after 30 min so that the eggs get a good taste.This tastes great with rice.