Thursday is here again! Hope you are all gearing up for a a fantastic July 4th weekend. The weather gods have been kind on us and we are going to have beautiful weather this weekend so I am super excited to do lots of outdoor activities. While on the topic of celebration, here is a dish you could make and serve at your July 4th parties as finishing meal apart from all the grilling (have you tried our Grilled Chicken Legs )that you have planned.
It is an Indian dish called ‘Egg pulusu’ my mom often makes and we all love it at home. Now that my mom is here visiting us, I am having the best food at home everyday. Also, we have had increasing demand for Indian recipes off late so this is for all our followers!
Egg pulusu as you must have already guessed is a dish made out of egg. ‘Pulusu’ is a telugu word essentially meaning curry using tamarind juice. It is simple with some mild spices and great to taste. After moving to the US this dish has become one of my go to recipes. I make a big batch of this pulusu and freeze half of it for a lazy weeknight. All you have to do is defrost the curry reheat and add boiled eggs.. Voila!!! simple isn’t it. It goes well with both rice and roti/naan bread.
Go ahead and try this out this weekend and let us know how you liked it!
Have a great weekend friends!
- 6 Boiled eggs,
- 1 medium size onion(sliced and fried in little oil)
- 3-4 medium size tomatoes(blanch and puree)
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 8-10 Curry leaves
- 2 tbsp. chopped Cilantro/Coriander
- 1 tbsp. Ginger Garlic paste
- 1 tbsp. Coriander powder*
- pinch of cumin fenugreek powder*
- 1tsp garam masala powder
- 1 tbsp. groundnut powder*
- 2 tbsp. Sesame seeds powder*
- 1tbsp. dry coconut powder
- 2tbsp. tamarind juice
- chili powder
Note: * dry fry all ingredients before making a powder.
- In a blender add fried onions, groundnut powder, Sesame seeds powder and coconut powder blend until smooth paste add couple of tbsp. of water if needed.
- Heat a pan on medium high with oil. To it add mustard, cumin and curry leaves, fry until mustard seeds pop. Add ginger garlic paste fry until lightly browned.
- Change the flame to low and add turmeric, chili powder fry for a minute. Now add prepared onion paste and salt let the paste fry for 5 minutes.
- Now add tamarind juice and tomato puree to the pan and mix well.
- Add coriander powder, cumin fenugreek powder and 1 cup water, mix everything well let it cook 10 minutes.
- Once the gravy is well cooked and ready taste and adjust seasoning as needed once desired taste and consistency is reached add slit boiled eggs and allow to cook for a 2-3 minutes.
- Before removing the curry of the stove add little garam masala powder and fresh coriander.
- Serve hot with Indian bread (Naan, roti, chapati), plain rice, flavored rice or any carbs of your choice.