Kodi guddu pulusu /Egg curry with gravy



Kodi guddu pulusu is one of my favorite egg curry…i love to eat the sweet gravy along with the egg..it is mostly made in Andhra and telangana side..


eggs 3
Onions 2 large
green chillies 3-4
tomato 1 (optional)
potato 1 (optional)
tamarind small ball in size
jagree a small piece (bellam ) (optional)
curry leaves
ginger garlic paste
turmeric powder
red chilli powder
salt to taste


oil 2tspns
cumin seeds 1/2 tspn
mustard seeds 1/2 tspn
red chillies 2
crushed garlic cloves 2
Methi seeds 1/4 tspn


  1. Boil the eggs for 10 mints..let it cool down n peel off the skin…make long cuts on the egg with edge of the skin( you can c it in album).so that the egg absorbs the spice  n taste from    gravy  trough the cuts.
  2. Chop the onions  very finely..(this curry requires more onions..coz the gravy of the curry is made with only onions) ..chop the tomatoes into small cubes..now peel of the potato skin and cut it into large cubes..one medium sized potato can make only to pieces…cut the green chillies into long slices.
  3. Squeeze the juice from the tamarind ( here the juice need not to be thick..it can be loose)
  4. Heat oil in the skillet…
  5. When the oil is hot enough reduce the flame to sim and add crushed garlic cloves and saute for a minute..now add all the seasoning ingredients along with the red chilli and sauté till the mustard starts popping up..
  6. Add chopped onions , green chillies ..can increase the stove to medium as the chopped onions are more and let them sauté for 1 minute and add ginger garlic paste n sauté  for one more minute....Now add chopped tomato and cook for two minutes..  now add tamarind juice to the curry and also add jagree (bellam) ,salt,turmeric powder,redchilli powder(if required)..cover with lid and let it cook until the gravy becomes little thick..it takes about 5 to 10 minutes…
  7. Now taste the gravy to check the correctness of all the spices…adjust if necessary..now add the boiled eggs to the gravy n let it cook for 4 to 5 minutes and off the flame…by this time the gravy becomes thick n also the egg obsorbs the taste from the curry.


  1. Here gravy is made up of only onions..but we can add potato by cutting them into large pieces..so that the curry quantity is increased.
  2. Here tomatoes are optional..the tomato helps in getting thick gravy..but as we add tamarind juice for sourness…if we also add more tomatoes the curry will be too sour ..so better to add less amount or no tomato
  3. We add jagree to the curry to balance the sourness and the curry tastes sweet if we add bit more as the onions are sweeter by nature.So adjust the jagree according to ur taste..some people wont add  jagree at all..
  4. Boiled eggs are added to the curry only when the curry is almost done..if we add the boiled eggs to the curry along with the tamarind juice..then eggs will again boil in the curry 10 minutes or so until the curry is done..by cooking again for more time the egg looses its softness and become little hard ..the hard boiled egg is not easily digested..but its too tasty..
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3 Responses to “Kodi guddu pulusu /Egg curry with gravy”

  • Adding jaggery to egg curry sounds interesting !! Tamil Nadu people make some what similar curry but without jaggery…. Ur way of explaining things are simple n lucid.. keep it up..

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