Munnagakāya Kōḍiguddu Pulusu is a traditional Andhra-style tangy and flavorful curry made with drumsticks (munagakāya) and eggs (kōḍiguddu). This dish combines the rich taste of tamarind with aromatic spices, creating a perfect balance of sourness and spice. The eggs absorb the pulusu flavors, while the drumsticks add a unique texture, making it a wholesome and delicious dish. It pairs well with hot rice and a dollop of ghee, making it a comforting meal for any occasion.
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Ingredients for Munagakāya Kōḍiguddu Pulusu
Main Ingredients:
# Drumsticks (Munagakāya) – 2, cut into 2-inch pieces
# Eggs (Kōḍiguddu) – 4 (boiled and peeled)
#Onion – 1 large, finely chopped
#Tomato – 1 large, finely chopped
#Green chilies – 2, slit
Tamarind – Lemon-sized ball (soaked in water & extracted juice)
Jaggery – 1 tsp (optional, for balancing flavors)
Spices & Seasoning:
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Fenugreek seeds (Menthulu) – ¼ tsp
Curry leaves – 1 sprig
Ginger-garlic paste – 1 tsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp (adjust to taste)
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Salt – as needed
For Tempering:
Oil – 2 tbsp
Dried red chilies – 2
Asafoetida (Hing) – a pinch
Garnishing:
Fresh coriander leaves – 2 tbsp, chopped
This flavorful Munagakāya Kōḍiguddu Pulusu pairs well with hot steamed rice and a side of pappadam or fryums!