Pulusu in tamil means sour. There are many Egg Pulusu recipes on the net. This is a simpler version from Aayis Recipe. The base for this gravy is onion and the sourness comes from tamarind. It tastes good with hot rice. Instead of eggs you can add different vegetables like potatoes cauliflower, beans, and peas etc to make vegetable pulusu.
4 peeled hard boiled eggs with deep slits on them,
3 onion chopped lengthwise,
2 onion finely chopped,
1 small piece of ginger,
10 cloves of garlic,
2 to 3 tsp red chili powder,
3 to 4 tsp tamarind extract,
4 to 5 curry leaves,
½ tsp mustard seeds,
½ tsp cumin seeds,
½ tsp fenugreek seeds,
3 tsp oil,
Salt to taste
Heat 1 tsp oil in a pan and fry lengthwise chopped onion, ginger and garlic till onion gets golden brown.
Cool this and grind to a smooth paste with very little water.
Heat the remaining oil in a deep bottomed pan and crackle mustard, cumin and fenugreek seeds. Fry curry leaves and then add finely chopped onion. Keep frying till onion gets brown.
Add red chili powder and tamarind extract and fry for 30 seconds.
Now add the ground onion paste and fry for 2 to 3 minutes.
Add sufficient water to make thick gravy.
Add salt and eggs. Cover and let it cook for 7 to 8 minutes.
Serve with hot rice or chapattis.