Egg Pulusu is one of my favourite among egg dishes that I know. Since my daughter aslo started having egg regularly, we started buying organic eggs.....which is healthier and even tasted better than the normal eggs(might be a feeling......he....he). This recipe is very simple and tasty....... One can bet on this recipe, because it came form the kitchen of a great cook ( my Mom).....
Ingredients:
6 eggs, tamarind/Chinthapandu equal to 2 lemons ( For more gravy..you need to soak more tamarind), 2no.medium sized tomatoes(diced), 1no.big onion(chopped finely), 3no.green chillies(slitted length wide), 1tsp. cumin seeds, 1/2tsp.mustard seeds, 2springs curry leaves, 1tsp. turmeric powder, 2tsp.red chilli powder, 3tsp.oil, 3tsp. coriander leaves for garnishing, salt to taste.
Boil eggs,remove shell, make cuts in between the eggs with knife (as you can see in the picture above) and keep aside.Wash, soak/chinthapandu in 1cup of warm water. In a deep pan heat oil, once it is hot, add mustard seeds, cumin seeds, green chillies, curry leaves and fry for 1 min. Now add onions and fry on medium heat till they are pink and translucent. For this curry it is necessary that onions should be fried well i.e.,soft and tender(because it makes the gravy) now, add salt, turmeric powder, tomatoes(diced) and cover the sauce pan until the tomatoes are soft, Meanwhile, squeeze juice out of tamarind in the same container, that is soaked. Remove tamarind pulp and keep the juice aside. now add the juice, 1/2 cup of water and eggs to the tomato curry, and allow it to boil for about 10min. or until the curry is thick enough, now we can the color of the eggs change form white to light brown, as the tamarind juice gets into the egg trough the slits and make the egg taste yummy... adjust the spices at this point because the curry is reduced in the quantity...........now garnish it with coriander leaves......serve it with hot steamed rice....
