Kanda Kodiguddu Pulusu | Yam and Egg Gravy | Egg Pulusu
Yam and Egg Gravy The Pulusu gravy is prepared by boiling onion-green chilli paste with tamarind and spices. While this gravy is on the boil, we add boiled eggs and boiled yam pieces. This thick spicy and sour gravy tastes wonderful with steaming hot rice.
Boiled eggs in Pulusu or sour gravy is quite a popular dish in Telugu homes. Often some vegetables are also added to this preparation. This recipe is strongly spiced and very flavourful.
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Tips
Yam (Kanda)
Yam can cause itching while being cleaned and cut. Rubbing some oil onto the hands before handling yam will prevent this happening.
When boiling yam, take enough water in a vessel so that the yam pieces are submerged. Cook on high flame. This will prevent the pieces from breaking up and disintegrating.
Pulusu (Sour Gravy):
Let the gravy boil slowly and steadily. The flavors will emerge perfectly in this way.
Jaggery:
If you wish to balance the sour and spicy tastes well, add some jaggery. You may skip jaggery if you do not like it.
Some options:
You may substitute Yam with another vegetable like boiled potato, raw banana or Colocasia to make this Pulusu
Kanda Kodiguddu Pulusu | Yam and Egg Gravy | Egg Pulusu - Recipe Video
Kanda Kodiguddu Pulusu | Yam and Egg Gravy | Egg Pulusu
Prep Time 15 mins- Cook Time 30 mins
- Total Time 45 mins
Servings 4
Ingredients
- 300 gms Yam
- 5 Boiled Eggs
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For the Masala Paste:
- 3 tbsp Oil
- 1.5 inch Cinnamon Stick
- 3 Cloves (Laung)
- 2 Cardamom (Ilaichi)
- ¼ cup Dry Coconut
- Ginger - Small Piece
- 7 - 8 Garlic
- 1 tbsp Coriander seeds
- 1 tbsp Sesame Seeds (Til)
- ½ tbsp Khuskhus
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For the Pulusu (Sour Gravy):
- 3 tbsp Oil
- 1 cup Onion (chopped)
- 10 - 12 Sambar onion
- Green Chillies 2 slit lengthwise
- 2 sprigs Curry Leaves
- Salt - To taste
- ¼ tsp Turmeric
- ½ tbsp Chilli Powder
- 3 tbsp Tamarind Juice
- 1 tbsp Jaggery
- Kothmir - a little
- ¼ tsp Garam Masala
- 2 cups Water
Instructions
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Rub some oil onto your hands and cut the yam into large pieces. Wash the yam in Turmeric water and keep aside.
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Pressure cook the yam in turmeric water for three whistles on high flame.
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Heat some oil and fry the boiled eggs with a little turmeric. Remember to make wedges on the eggs before frying. Keep the eggs aside.
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Now fry the ingredients for the masala paste in the same oil on a low flame. Grind into a fine paste adding a little water.
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Heat oil in a vessel. Add chopped onion, sambar onions, green Chillies, and Curry Leaves. Fry till the onions get soft.
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Now add the boiled Yam pieces, turmeric, Chilli Powder and Salt. Fry for two minutes, taking care not to break the pieces.
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Put in the Masala Paste, Tamarind juice, and water. Let it come to a rich boil two times.
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Once the Pulusu is on a boil, add the boiled eggs, and Jaggery. Cook till the oil floats on top.
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Sprinkle the chopped Coriander leaves, and Garam Masala and take the vessel down from the stove.
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