• 3 eggs
  • 1 medium sized onion – sliced
  • 1 medium sized tomato – chopped
  • 10- 12 curry leaves
  • 1 green chilli
  • 2-3 cloves of garlic roughly chopped
  • ½ inch of garlic finely chopped.
  • Salt to taste
  • 1 tablespoon oil (coconut oil or regular refined vegetable oil)
  • 1 teaspoon grated jaggery (do not substitute it with sugar, it does not develop a good flavour)
  • ½ tablespoon of store bought tamarind paste or 2 tablespoons of freshly extracted tamarind pulp
  • ½ cup or more water
  • Dry Spices:
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 6-7 fenugreek seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon coriander seed powder
  • ¼- ½ teaspoon garam masala

The eggs need to be hard boiled for this recipe. Boil eggs in salt water for 6-7 minutes and chill them under tap water.

Peel the shells off and make a few cuts here and there to let the sauce penetrate into the eggs.

For the sauce, Heat oil in a pan. When the oil is hot enough add the fenugreek, mustard and cumin seeds. Fry till mustard seeds start to crackle.

Then add the curry leaves and green chilli followed by ginger and garlic. Fry till they start losing their raw smell.

Now add the onions (add a pinch of sugar to caramelise the onions) and cook till they are soft. Add the remaining dry spice powders and fry for a few seconds.

Add the chopped tomatoes and cook till they are soft and mushy.

Once the tomatoes are cooked, add the tamarind and jiggery. Stir well to combine all the contents.

Add half a cup or so of water to adjust consistency as per your liking and place the eggs in to the pan.

I do not fry eggs before tipping them into the curry; you may fry them if you wish to.

Boil the pulusu for two to three minutes and serve hot with rice.

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