Kodi Guddu Pulusu

Soak the tamarind in 100 ml water for 15 minutes. Squeeze and strain it to make a thick tamarind pulp. Meanwhile, peel and finely chop the onion and tomatoes, slit the green chillies, wash and pat the curry leaves dry, and chop the coriander leaves.

TamarindWater

Boil the eggs in 1 litre water for 10 minutes on medium flame until the yolks are fully firm. Drain and cool under running water for 2 minutes until cool enough to handle. Peel the eggs and make 3 or 4 shallow slits on each egg.

EggsWater

Heat 1 tbsp oil in a kadai on medium flame. Add turmeric powder, red chilli powder, salt and the eggs. Fry for 2 to 3 minutes, turning gently, until the eggs are lightly browned. Remove and keep aside.

OilTurmeric PowderRed Chilli PowderSalt

Heat the remaining oil in the same kadai on medium flame. Add mustard seeds, fenugreek seeds and cumin, and let them splutter for 30 seconds. Add the curry leaves, green chillies and onion. Fry for 5 to 6 minutes until the onion is soft and light golden, then fry the ginger garlic paste for 1 minute until its raw smell goes.

OilMustard SeedsFenugreek SeedsCuminCurry leavesGreen ChilliOnionGinger Garlic Paste

Add tomato, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt. Cook on medium flame for 8 minutes, stirring often, until the tomatoes are soft and oil begins to show at the sides.

TomatoTurmeric PowderRed Chilli PowderCoriander PowderGaram Masala PowderSalt

Pour in the tamarind pulp, 380 ml water and sugar. Boil for 2 minutes, then simmer on low flame for 8 minutes until the raw tamarind smell goes and the gravy thickens slightly.

WaterSugar

Add the fried eggs and simmer on low flame for 3 minutes until they are heated through. Switch off the flame, mix in the coriander leaves and rest for 2 minutes before serving.

Coriander Leaves