Guddu Pulusu is an Andhra dish where eggs are boiled separately and added to the onion and tamarind gravy. Jaggery is added for sweetness. The dish is a little sweet and sour mix but at the end you just taste a mix of all flavors and spices.

The dish goes well with hot rice.
Preparation Time: 10 minutes 
Cook Time: 25 minutes 
Serves : 5
Ingredients:
Eggs : 5-6 boiled and de-shelled
Onion: 3 large chopped 
Green chili : 1 slit 
Tamarind: size of large lemon soaked
Jaggery: 2 cubes or 1/4 cup grated
Cilantro/coriander leaves: For garnishing 
Turmeric: 1 teaspoon 
Garlic: 1 clove minced
Curry leaves: 1 sprig 
For tempering:
Urad dal/Minappappu: 1 teaspoon 
Cumin/ Jeera : 1/2 teaspoon 
Mustard seeds/ aavalu: 1 teaspoon 
Methi seeds : 2
Dry red chili: 1
Method:
Heat oil in a pan and add ingredients listed under for tempering and fry for 1 minute. Add garlic and fry for 30 seconds. Add curry leaves, green chili, onions and turmeric and mix well. Cook until they turn translucent. Add boiled eggs, salt and red chili powder mix well and cook for 3 minutes. 
Take the tamarind extract adding some water and add that to the pan. Add 1 cup of water, jaggery mix well close lid and cook for 10-12 minutes until the curry is thick.
Turn off the stove, garnish with cilantro and serve hot with rice.