Egg Pulusu

Method

1. 1

   Boil eggs: Hard-boil 4-5 eggs — 10 minutes in boiling water. Cool, peel and make small cuts on each egg.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Fry eggs lightly: Heat 1 tbsp oil. Fry scored eggs 2 minutes turning until lightly golden. Remove.

4. 4

   Make base: In the same oil add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 5 garlic cloves, 2 dried red chillies and curry leaves.

5. 5

   Add shallots and tomatoes: Add 10 sliced shallots. Fry 8 minutes. Add 3 chopped tomatoes and cook 6 minutes until soft.

6. 6

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 8-10 minutes until the pulusu thickens.

9. 9

   Add fried eggs: Gently add the fried eggs. Simmer 8-10 minutes so eggs absorb the tangy flavour.

10. 10

    Serve: Adjust salt. Egg pulusu should be thick and tangy with the eggs infused with tamarind. Serve with steamed rice.