This is tangy sauce like recipe called pulusu in Telugu.In Andhra these pulusu and iguru are famous and favourites of everybody including kids. Especially kids like the mild sweet taste of pulusu as we invariably add little jaggery in pulusu. These recipes require simple ingredients available in our kitchen.
Ingredients:
Boiled eggs – 5 to 6 ,( shell removed , give 2 to 3 vertical knicks and keep aside ),
Salt,
Red chilli powder – 1/2 tsp,
Haldi – 1/4 tsp,
Onion – 2 medium, sliced fine,
Green chilli – 2 each sliced into 2,
Dhania powder – 2 tsp,
Peeled and crushed garlic cloves – 6,
Methi seeds – 2 pinch,
Hing – 1 pinch ( optional),
Curry leaves – few,
Jaggery powder – 1/4 tsp,
Chopped coriander leaves – 1 Tablesp,
Mustard seeds – 2 pinch,
Urad dal – 1/4 tsp,
Oil – 2 and 1/2 tablesp,
Thick tamarind paste – 1/2 tablesp, mixed with 150 ml of water,keep it aside,
Any vegetables like tomato/ brinjal pieces ,each one or two,( optional ),
Method:
1).Heat 1 tsp of oil in a kadai, add haldi, a pinch of salt and fry the eggs till they are little browned. Remove them on to a plate and keep aside.
2).Add remaining oil to the same kadai, add mustard seeds, methi, urad dal and fry till mustard splutters. Add curry leaves, green chilli, onion and fry them till onion becomes pink. Add tomato/ brinjal if using, Add salt and cook under low flame till they become little soft.
3).Now add dhania powder, chilli powder ,cook for a minute and add 150 ml of water mixed with tamarind paste. Add fried eggs and allow to boil under low flame till the gravy becomes little thick. Add jaggery powder and stir very gently , so that the shape of eggs is not disturbed. Sprinkle chopped coriander leaves and remove from flame.
4).Serve this delicious tangy pulusu with hot plain rice adding a 1 tsp of desi ghee if you desire.
Tip:
1).Adding methi seeds is a must as it enhances the flavour of curry.
2).Adding vegetables is optional.You can add brinjal, bhendi, arbi etc.