Egg Pulusu / Egg Cooked in Tamarind Sauce


by: Aarthi

Eggs are my favorite. I love to have scrambled eggs in the morning, egg curry for lunch, egg dosa for dinner and even poached egg for a late night snack. From this you can see how much I love eggs. I experiment with eggs, because it is the only ingredient available in my fridge at any time. Apart from all the egg preparations, this dish is quite different, it is a tangy spicy curry that goes perfectly with anything. I serve it with appam. This dish is originally from Andhra, it is pretty easy to make, so go ahead and make this dish, let me know what you think. If you have any good egg recipes, don’t regret to share with me.


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serves: 3

3 Eggs, hard boiled

1 Onion, sliced

1 Tamarind juice cup(2 tbsp of tamarind paste mixed in 1 cup of water or 1 small lime size ball tamarind soaked in 1 cup of water and then squeezed)

1 tbsp Coriander powder

1 tsp Chilli powder

1 tsp Turmeric powder/ Manjal podi

1 tsp Garam masala powder

1 leaves Curry spring

1 tsp Cumin seeds / Jeera

1 tsp Mustard seeds / Kaduku

3 Green chili

Salt to taste

1 tbsp Sugar / Jaggery

2 tbsp Oil

Nutrition Facts
Egg Pulusu / Egg Cooked in Tamarind Sauce

Servings Per Recipe: 3

Amount per Serving

Calories: 275

  • Total Fat: 15.9 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 186.5 mg
  • Sodium: 89.5 mg
  • Total Carbs: 27.5 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 19.4 g
  • Protein: 8.4 g

how is this calculated?

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1.  Heat oil in a pan/kadai, crackle in mustard and cumin seeds. Add in curry leaves, green chili and onions. Cook onions until golden.

2.  Add in turmeric powder, coriander powder, garam masala powder and red chili powder, mix well.

3.  Pour in the tamarind water, add in salt and sugar.

4.  Bring that to boil, cook till oil separates.

5.  Make slashes in the eggs and drop them in the curry. Let simmer for 5 minutes.

6.  Serve hot with appam, dosa or rice.

Cooks' note:

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