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Kanda Kodiguddu Pulusu | Yam and Egg Gravy | Egg Pulusu

Bachelors Recipes | nonvegetarian

  • Prep Time 15 Mins
  • Cook Time 30 Mins
  • Servings 4

Ingredients

  • 300 gms Yam
  • 5 Boiled Eggs
  • 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
  • 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

  1. Rub some oil onto your hands and cut the yam into large pieces. Wash the yam in Turmeric water and keep aside.
  2. Pressure cook the yam in turmeric water for three whistles on high flame.
  3. 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.
  4. 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.
  5. Heat oil in a vessel. Add chopped onion, sambar onions, green Chillies, and Curry Leaves. Fry till the onions get soft.
  6. Now add the boiled Yam pieces, turmeric, Chilli Powder and Salt. Fry for two minutes, taking care not to break the pieces.
  7. Put in the Masala Paste, Tamarind juice, and water. Let it come to a rich boil two times.
  8. Once the Pulusu is on a boil, add the boiled eggs, and Jaggery. Cook till the oil floats on top.
  9. Sprinkle the chopped Coriander leaves, and Garam Masala and take the vessel down from the stove.