Egg Pulusu or can say ‘Tangy Egg Gravy’, is another awesome south Indian dish I learnt from my roomie. For me, Egg is always preferred option to cook because of two reasons. First, me and Pavan both love it and 2nd most important, its very easy to prepare in any way ;-). So this new dish is just like a treat for us. 🙂
Serves : 2
2-3 Green Chillies
7-8 Curry Leaves
1 tsp Red Chilli Powder
1 lemon size Tamarind
1/4 tsp Methi (Fenugreek) Seeds
1/4 tsp Garam masala
1 tsp ginger Garlic paste
1 tsp Cumin + Mustard seeds
1/2 tsp Coriander powder
1/4 tsp Turmeric Powder
2 tsp Oil
Salt to to taste
- Take Tamarind in a bowl and soak it in water to get juice.
- Boil eggs for 10-15 min. Once cool remove the shell.
- Pierce eggs with knife as shown to absorb the gravy.
- Now Chop Onions and Green chillis.
- Heat Oil in pan, add Mustard, Methi and Cumin seeds, Curry leaves and Green chillis.
- Once they pop add chopped Onions and Ginger garlic paste and fry well.
- Add red Chilli powder,Turmeric,Garam masala,Salt and 3 cups of water.Boil for 5-7 min.
- Now add Tamarind juice and boiled eggs into the gravy.
- Stir it well and let cook on low flame for 5 to 10 min until gravy becomes thick.
- Our Pulusu is ready to serve with Rice or Chapati.
I learnt this Sambar from my roomie Udaya. She is a awesome cook ( u see thats y I have stopped my cooking experiments..lol ) and Sambar is one of her special dish. I am just waiting when I will cook this Sambar for my mom and see her reaction…she still doesn’t believe that I really cook and people actually eat it… ;-P
Serves : 4
1 Cup Toor dal
1/4 portion of Bottle gourd
1 Big Onion
5-6 Green Chillis
1/2 Cup of Tamarind Juice
2 tsps Sambar Powder
Pinch of Turmeric Powder
Salt to taste
- 1 tsp Oil
- 3/4 tsp Mustard Seeds
- 3/4 tsp Cumin Seeds
- 1/4 tsp Asafoetida/hing
- 3-4 Garlic flakes (Crushed)
- 2 Dry Red Chillis
- 8-9 Curry leaves
- Pressure cook Toor dal with 2 and 1/2 cups of water and a pinch of Turmeric powder for 3 whistles.
- Cut all the vegetables (Onion, Tomatoes, Capsicum, Bottle gourd, Carrots, Green chillis) into small cubes and boil it in microwave for 10 min.
- Once Dal is cooked, mash it and add boiled vegetables along with 3 cups of water. Boil it for 8-9 min.
- Now add the Sambar powder and Salt and stir well. Let it cook for another 6-7 mts.
- Then add Tamarind juice and keep it for 5 more min on flame.
- Heat Oil in a separate pan, add Mustard Seeds and let them splutter. Add Garlic, Cumin Seeds, Hing, Red chillis and fry it for 2 seconds.
- Lastly add Curry Leaves and turn off the flame.
- Now add this Tadka to sambar and cook for 3-4 min.
I like Puri, but normaly I avoid oily food.. 😉 One thing is there, that I have never preferred puri bhaji whenever I had choice, but here Poonmani prepared it that day and I am just dying to eat it again. Its amazing…
- 2 cup Wheat flour
- Water to knead dough
- Salt to taste
- Oil to deep fry
- 2 Potatoes boiled, peeled and sliced
- 1 Chopped onion
- 3 Chopped green chillies
- 1/2 tsp. Ginger finely chopped
- 3-4 pinches Turmeric powder
- 1 tbsp. Oil
- 4-5 Curry leaves
- 1/2 tsp. mustard seeds
1. Mix sufficient water in the flour and add salt.
2. Knead soft pliable dough with water. Keep aside for 15 minutes.
3. Divide dough into10-12 parts, shape into balls.
4. Roll each into 4 rounds with the help of some oil or dough.
5. Heat oil in a deep pan, fry on both sides till light brown.
1. Heat oil in a pan, add mustard and allow it to splutter.
2. Add the ginger chilli and onion and stir it till the onion is tender.
3. Add potatoes, salt, turmeric and curry leaves.
4. Stir well and cook for a minute or two.
5. Your bhaji is ready. Serve hot with pooris.