Boiled Egg Stew | Kodi Guddu Pulusu 


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna



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Preparation time: 10 minutes
Cooking time: 30 minutes
Course: Main
Serves: 4-5
Main ingredient: Eggs
1 bowl measurement: 250 ml

Boiled egg stew is a traditional recipe of Telugu people. This is made using tamarind gravy which is why it is known as pulusu, boiled eggs are added later to the stew. It is a delicious and simple curry. It is a good combination of hot steamed rice. In this stew, Mrs.Jhansi added a little bit of jaggery for better taste. One who likes the mixed taste of sweet and sour must try this dish. Here are the step by step instructions. 

 
Ingredients

Eggs (guddu): 5
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Chopped onions: 2 bowls
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Green chillies: 3-4 and few curry leaves
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Stored tamarind paste: 2 tbsp or 25 grams tamarind soaked in water
2017 01 23 17 32 55 Chintapandu Paste
2017 01 23 17 33 49 IMG 7980

Turmeric powder (pasupu): 1/4 tsp
2017 01 23 17 35 09 Turmeric

Salt: As required
2017 01 23 17 35 42 Salt

Red chilly powder (kaaram): 1 tbsp
2017 01 23 17 36 26 Kaaram

Oil or clarified butter (ghee): 3 tbsp
2017 01 23 17 37 29 Oil

Mashed jaggery (bellam): 2 tbsp
2017 01 23 17 41 33 Mashed Bellam

For talimpu
Dry red chilly (endumirapa): 2, urad dal (minapappu): 1 tbsp, Cumin seeds (jeelakarra): 1 tbsp, mustard seeds (aavalu): 1 tbsp, fenugreek seeds (menthulu): 1/4 tbsp
2017 01 23 17 40 32 Spices



Procedure

Step 1: Boil eggs in water (with added salt) for 10 minutes in medium flame and remove the shell from it. Keep them aside
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Step 2: Preheat 3 tbsp ghee or oil and give talimpu.
For talimpu saute (fry) spices one by one as shown with few seconds gap in medium flame
1. Add split dry red chilly
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2. Then 1/2 tbsp urad dal (minapappu)
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3. Then 1/2 tbsp Cumin seeds (jeelakarra) and 1/4 tbspfenugreek seeds (menthulu)
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4. Then 1/2 tbsp mustard seeds (aavalu)
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Step 3: When mustard seeds start crackling (sound) add few chopped onion to one side and add curry leaves on the other side as shown
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Note: If curry leaves directly added to oil, oil and spices from talimpu will fall outside or on us. So Mrs.Jhansi given us a tip that if we add onion first and add curry leaves next, we may not face that problem.

Step 4: Add remaining onions and sliced green chillies to it
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Step 5: Add and mix 1/2 tsp turmeric powder and 1 tsp salt. Saute (fry) for 5 minutes in medium flame by mixing once in a while
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Step 6: Add and mix 2 tbsp tamarind paste, or you can also add soaked and filtered tamarind water
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Step 7: Add 2 bowls of water to it (including tamarind water). Add and mix red chilly powder. Let it cook in high flame
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Step 8: Add 1 & 1/2 tbsp sugar or jaggery (sugar or jaggery is 'optional') to it and cook for 10 minutes in high flame.
Note: Taste the stew and add salt if required. If there is more salt or sourness add one more boiled egg. 
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Mean while make 2-3 cuts on egg (making cuts on egg will absorb stew inside)
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Step 9: Add eggs to boiling stew and cook for 15 minutes or till the required consistency in medium flame
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Hot and tasty guddu pulusu is ready to serve :)
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Guddu pulusu tastes good with mudda pappu and steamed rice.

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